CINCINNATI CHILI

2 tbsp oil
2 1/2 pounds ground beef
1 quart cold water
2 large onions, diced
1 (6-ounce) can tomato paste
1 1/2 tbsp vinegar
1 clove garlic, crushed
2 tbsp chili powder
1 1/2 tbsp unsweetened cocoa
5 bay leaves
2 tsp cinnamon
2 tsp cayenne pepper
1 tsp allspice
1 tsp Lea & Perrin Worcestershire sauce
Salt & pepper to taste

In a heavy guage pot, heat oil; add beef and saute until brown.

Add water and onions and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 to 2 hours.

Adjust with salt & pepper to taste. Remove bay leaves before serving.

In Cincinnati the true enthusians have their Chili 1 to 5 ways:

1. Plain
2. Two Way: Spaghetti and Chili
3. Three Way: Chili, Spaghetti, and Cheddar Cheese
4. Four Way: Chili, Spaghetti, Cheddar Cheese, and Onions
5. Five Way: Chili, Spaghetti, Cheddar Cheese, Onions, and Kidney Beans

Yield: 6 to 8 servings
Source: Chef Paul Sturkey