Cincinnati Chili

Cincinnati Chili

2 pounds chuck
1 tablespoon canola oil
2 medium onions, finely chopped
6 garlic cloves, minced
one 15-ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
10 black peppercorns
8 whole allspice
8 whole cloves
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 ½ teaspoons ground cayenne pepper
1 teaspoon ground cumin
½ ounce unsweetened chocolate, grated
1 pound dried spaghetti
grated cheddar cheese
chopped onion
¼ cup canned red kidney beans
oyster crackers
hot sauce

Pour 2 quarts of water into a large pot and bring to boil over high heat. Add the ground beef, set the timer for 30 seconds, and stir constantly. You want to separate the meat into individual strands. As soon as the timer goes off, turn off the heat, and drain the meat in a colander.

Rinse out the pot, and add the oil. Turn heat to medium, and when shimmering, add the onions. Cook until the onions are lightly browned, and then add the garlic. Cook until very fragrant, about 30 seconds.

Add the tomato sauce, water, cider vinegar, and Worcestershire sauce. Bring to a simmer.

Grind the black peppercorns, allspice, and cloves. Add them to the pot along with the bay leaf, salt, cinnamon, cayenne pepper, cumin, chocolate, and the ground beef. Stir well, turn the heat to high, and bring to a boil. Then reduce heat to maintain a simmer.

Cook for 1 ½ to 2 hours, or until thick and delicious.
Serve with cooked spaghetti for 2-Way
Add cheddar cheese for 3-Way
Add chopped onions for 4-Way
Add red kidney beans for 5-Way

From here.