Chili Recipe

2 pounds ground beef
1 quart water
2 medium-size onions (finely grated)
2 cans (8 ounces each) tomato sauce
5 whole allspice
1/2 teaspoon red pepper
1 teaspoon ground cumin seed
4 tablespoons chili powder
1/2 ounce bitter chocolate
4 cloves garlic, minced
2 tablespoons vinegar
1 large bay leaf
5 whole cloves
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg (optional)

Add beef to water in a 4 quart pot. Stir until beef separates to a fine texture. Boil slowly for 30 minutes.

Add remaining ingredients, stir to blend, bringing to a boil. Reduce heat, simmer uncovered for about 3 hours.

During the last hour, pot may be covered after desired consistency is reached. Remove bay leaf before serving. Chili should be refrigerated overnight so fat can be lifted from top before reheating. Makes 8 to 10 servings.

Serve over spaghetti!!!