2 lbs. ground beef
5 bay leaves
40 whole allspice
2 lg. chopped onions
1 tow garlic
1 1/2 tbsp. vinegar
1 (8 oz.) can tomato sauce
1 tsp. cinnamon
1 tsp. red pepper
1/4 c. chili powder
2 dashes Worcestershire sauce
1 qt. water

Brown and drain beef. Place spices in tea bag or ball. Combine all ingredients in large pot. Bring to boil; reduce heat and simmer 3 hours. Or cook in pressure cooker 1 hour, or microwave.

To serve Cincinnati-Style: (1 way:) Chili in a bowl. (2 ways:) (On a plate) Spaghetti, topped with chili. (3 ways:) Spaghetti, chili topped with grated cheddar. (4 ways:) Spaghetti, chili, onions and cheese. (5 ways:) Spaghetti, chili, onions, kidney beans and cheese.

This is really terrific served on Coneys, too. Take a hot dog bun, top with hot dog, mustard, then Cincinnati Chili. Onions are optional. Top with grated cheddar for Cheese Coneys. Happy eating, Cincinnati-Style!