Cincinnati Chili from Seattle

INGREDIENTS

• 2 pounds of ground beef
• 2 medium onions (grated or processed in a blender with the water or tomato sauce)
• 4 cloves of garlic, minced
• 1 quart of water
• 2 tablespoons of white vinegar
• 2 teaspoons of worcestershire sauce
• 2 (8 ounce) cans of tomato sauce
• The seasoning (also works wonderfully in other chili recipes!)
  • 4 tablespoons of chili powder
  • 1 tablespoons of paprika
  • 1½ teaspoons of salt
  • 1 teaspoon of cumin
  • 1 teaspoon of cinnamon
  • ½ teaspoon of turmeric
  • ½ teaspoon of allspice
  • ½ teaspoon of marjoram
  • ½ teaspoon of red pepper
  • ¼ teaspoon of cardamom
  • ¼ teaspoon of cloves
  • ¼ teaspoon of mace
  • ¼ teaspoon of coriander
  • ½ ounce of unsweetened chocolate (1 square of baking chocolate)
  • 1 bay leaf

Serve with

• Cooked spaghetti noodles
• Shredded cheddar cheese
• Oyster crackers

INSTRUCTIONS

1. Add beef to water in a 4 quart pot – stir until beef separates to a fine texture
2. Boil for 30 minutes
3. Add other ingredients and bring to a boil
4. Reduce to a simmer and let cook for 3 hours
5. Serve on its own or over spaghetti noodles – either way, top with plenty of shredded cheese and oyster crackers!