2 lb. lean ground beef
1 qt. water
2 med. onions, finely grated
2 (8 oz.) can tomato sauce
1 tsp. allspice
1/2 tsp. ground cumin
4 tbsp. chili powder
1/2 sq. unsweetened chocolate
1/2 tsp. red pepper
4 cloves garlic, minced (optional)
2 tbsp. vinegar
1 whole bay leaf
5 whole cloves
2 tbsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. cinnamon

In a 4 quart saucepot add ground beef to water; stir until beef separates to a fine texture. Boil slowly for 1/2 hour. Add all other ingredients. Stir to blend bringing to a boil; reduce heat and 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 skimmed from top before reheating. Adjust chili powder for desired flavor. 8 servings. Easy.