Title: Cincinnati chili #3
 Categories: Meat
      Yield: 8 Servings
 
      1 qt Water
      2 md Onions; grated fine
      2 cn (8-oz) tomato sauce
      5    Whole allspice
    1/2 ts Red pepper
      1 ts Cumin seed; ground
      4 tb Chili powder
    1/2 oz Chocolate; unsweetened,
           -bitter
      2 lb Ground beef
      4    Cloves garlic
      2 tb Vinegar
      1 lg Bay leaf; whole
      5    Whole cloves
      2 ts Worcestershire sauce
  1 1/2 ts Salt
      1 ts Cinnamon
 
  Add ground beef to water in 4-quart pot, stir until beef separates to a very fine texture.
  Boil slowly for half an hour. Add all other ingredients. Stir to
  blend, bringing to a boil. Reduce heat and simmer, uncovered, for
  about three hours. The last hour, pot may be covered after desired
  consistency is reached. Chili should be refrigerated overnight so
  that fat can be lifted from the top before reheating and serving.
  Serves eight. Serve "three-way", with macaroni or spaghetti and
  grated cheese, "four-way" as above with kidney beans, or "five-way"
  with beans and chopped onions.
  
  From Cincinnati newspaper clipping;no date on clipping, I think it's
  perhaps 10 years old or so.