Cincinnati Chili

2 lb. ground beef
1 quart water
2 medium onions finely chopped
2 (8 oz) cans tomato sauce
5 whole allspice
1/2 tsp red pepper
1 tsp. ground cumin
4 Tbs. chili powder
1/2 ounce (1/2 square) bitter chocolate
4 cloves garlic minced
2 Tbs. vinegar
1 large bay leaf
5 whole cloves
2 tsp. salt
1 tsp cinnamon
2 tsp Worcestershire sauce

Toppings:
Chopped onions
Chopped green peppers
Shredded cheddar cheese
Drained kidney beans
Taco sauce (optional)

In large saucepan, simmer ground beef and water for 30 minutes.
Add rest of ingredients (except toppings) and simmer about 3 hours uncovered.
Refrigerate overnight and skim off fat before reheating.

Best prepared at least 2 days ahead.

Serve over cooked spaghetti with choice of toppings and with garlic bread or rolls or taco chips.

Makes approximately 2 quarts sauce.
This is also very good for chili dogs.

Source of recipe: Jean