1 qt Water
2 medium Onions, grated fine
2 can (8-oz) tomato sauce
5 Whole allspice
1/2 tsp Red pepper
1 tsp Cumin seed, ground
4 tbsp Chili powder
1/2 oz Chocolate, unsweetened, bitter
2 lb Ground beef
4 Cloves garlic
2 tbsp Vinegar
1 large Bay leaf, whole
5 Whole cloves
2 tsp Worcestershire sauce
1 1/2 tsp Salt
1 tsp Cinnamon
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From: asher@mcs.com
Date: Fri, 26 Apr 1996 16:28:57 -0500 (CDT) 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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #60
From the MasterCook recipe list.
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