Cincinnati Chili
1 quart water
2 pounds lean ground beef
1 cup onion, finely chopped
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon Worcestershire Sauce
1 garlic clove
2 tablespoon chili powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red peppers
3/4 teaspoon salt
1 1/2 teaspoon ground allspice
6 ounce (1 can) tomato paste
1 1/2 tablespoon cider vinegar
3 large whole bay leaves
Spaghetti

Crumble raw (do not brown) ground beef into water. Whip with a whisk or fork to completely break up the ground beef.
Add all of the ingredients and bring to a boil. Simmer for about 3 hours. Remove the garlic clove and bay leaves before serving.
Makes 10 – 12 servings.

Serving suggestions:
2-way Serve Cincinnati Chili over 8-ounces of spaghetti, with a side of oyster crackers.
3-way Make a 2-way and top with an abundance of Colby style cheese grated thinly.
4-way Make a 3-way and add chopped onions.
5-way Make a 4-way and add heated kidney beans.
Chili Dog Steam hot dog bun and stripe with yellow mustard. Place hot dog on bun and ladle with chili. Add chopped onions if you please.
Chili Cheese Dog Make a Chili Dog and add thinly grated Colby style cheese.
Chili Pup Make a Chili Dog and omit the hot dog.
Chili Cheese Pup Make a Chili Cheese Dog and leave out the hot dog.
Bowl of Chili Duh! And you choose your choice of toppings.