2 lbs. ground beef
1 qt. water
2 med. onions, diced
2 (8 oz.) cans tomato sauce
5 whole allspice
1/2 tsp. pepper
1 tsp. cumin
4 tbsp. chili powder
4 cloves garlic, minced
2 tbsp. vinegar
1 lg. bay leaf
5 whole cloves
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 oz. bitter chocolate

Add ground beef to water in 4 quart pot, stir beef until it separates to a fine texture; boil slowly for 1/2 hour. Add all other ingredients, stir to blend, bring to boil, reduce heat and simmer uncovered for 3 hours. Last hour pot may be covered after desired consistency is reached. Remove bay leaf. Refrigerate chili overnight so that fat can be lifted off top before reheating.

You can add two 16 ounce kidney beans, onion, cheese or any other ingredient that you wish.