Cookbook:Cincinnati-Style Chili

Ingredients

 * 2 pounds ground beef
 * 1 quart cold water
 * 1 can (6 ounces) tomato paste
 * 2 medium onions, finely chopped
 * 2 cloves of garlic, minced
 * 1 tablespoon vinegar
 * 1 teaspoon Worcestershire sauce
 * 3 tablespoons chili powder
 * 1 tablespoon salt
 * 1 teaspoon cumin
 * ½ teaspoon oregano
 * ½ teaspoon cayenne pepper
 * ½ teaspoon black pepper
 * ½ teaspoon cinnamon
 * ½ teaspoon allspice
 * ¼ teaspoon marjoram
 * ⅛ teaspoon ground cloves
 * 2 bay leaves

Procedure

 * 1) Crumble the raw ground beef into the cold water.
 * 2) Add remaining ingredients and spices. Stir well, breaking the meat up before cooking.
 * 3) Cover and simmer over low heat for two hours, stirring occasionally.
 * 4) Cool, then refrigerate and remove solidified grease.
 * 5) Reheat and serve as desired.

Notes, tips, and variations

 * Serve over spaghetti. Top with cheese to make a Three-way, top with onions and cheese to make a Four-way, top with cooked pinto beans, onions and cheese to make a Five-way. May also be used as hot dog sauce with mustard and minced onions to make a Coney, adding shredded cheese to make a Cheese Coney.