Cincinnati Chili

1 Quart Water

2 Medium Onions -- grated fine

2 8 oz. can tomato sauce

5 Whole Allspice

1/2 Teaspoon Red pepper

1 Teaspoon Cumin seed -- ground

4 Tablespoons Chili powder

1/2 Ounce Chocolate, unsweetened -- bitter

2 Pounds Ground beef

4 Garlic cloves

2 Tablespoons Vinegar

1 Large Bay leaf, whole

5 Whole Cloves

2 Teaspoons Worcestershire sauce

1 1/2 Teaspoons Salt

1 Teaspoon Cinnamon

Add ground beef to water in 4-quart pot, stir until beef separates to a very fine texture. Boil slowly for half an hour. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer, uncovered, for about three hours. The last hour, pot may be covered after desired consistency is reached. Chili should be refrigerated overnight so that fat can be lifted from the top before reheating and serving. Serves eight. Serve 'three-way", with macaroni or spaghetti and grated cheese, "four-way" as above with kidney beans, or "five-way" with beans and chopped onions. >From Cincinnati newspaper clipping;no date on clipping, I think it's perhaps10 years old or so.