Ingredients
| 1 qt. | water | | 2 | onions, finely grated | | 2 cans (8 oz. each) | tomato sauce | | 5 | whole allspice | | 1/2 tsp. | red pepper | | 1 tsp. | cumin seed, ground | | 4 tbsp. | chili powder | | 1/2 oz. | chocolate, unsweetened, bitter | | 2 lbs. | ground beef | | 4 cloves | garlic | | 2 tbsp. | vinegar | | 1 | bay leaf | | 5 | whole cloves | | 2 tsp. | Worcestershire sauce | | 1-1/2 tsp. | salt | | 1 tsp. | cinnamon |
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Instructions
Add ground beef to water in 4-quart pot, stir until beef separates to avery 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.
Author's Comments
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.
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