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

Add beef to water, 4 quart pot, stir until beef is separated to fine texture. Boil slowly for 30 minutes. Add all other ingredients. Stir to blend, bring to boil; reduce heat, simmer, uncovered, for about 3 hours. Last hour, pot may be covered after desired consistency is reached.

Chili should be refrigerated overnight so that fat can be lifted from top before reheating. Cincinnatians love it as a "three way" served over spaghetti and top with finely grated Cheddar cheese.