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

Add beef to water in 4 quart pot, stir until beef separates to a fine texture; boil slowly for 1/2 hour. Add all other ingredients. Stir to blend, bring to a boil; reduce heat and simmer uncovered for about 3 hours. Last hour, pot may be covered after desired consistency is reached. Chill should be refrigerated overnight so that fat can be lifted from top before reheating. Serves 8.

It can be served several ways, but its self with beans, over spaghetti with or without one of these toppings cheese onion or beans.