Warm-Your-Chilly-Bones Chili

Legend has it that the originals recipe for this Chili was created by John Kiradijieff and served at the original chili parlor, The Empress, in the 1920s. While most people think of Texas as the Chili Capital of the world, some claim it is really Cincinnati, Ohio that is home to the best, uniquely styled Cincinnati Chili and chili dogs. The recipe below yields about 5-6 decent sized bowls, and it can be easily doubled or tripled (how abut a batch or two for your Superbowl party?). Also, this recipe doesn't call for beans, but you can add if desired. Cincinnati chili is often served over spaghetti, with beans, onions and grated cheddar cheese, known as "5 way chili."

PLEASE SHARE YOUR FAVORITE CHILI RECIPE WITH ME, AND I'LL PUT IT ON THE WEBSITE AND IN MY KITCHEN. STAY WARM!!!

Ingredients:

• 1 quart water
• 2 lbs. very lean ground beef
• 2 medium onions, finely chopped
• 6 garlic cloves, pressed or minced
• 1 15 oz. can of tomato sauce
• 2 tbsp. cider vinegar (NOT white)
• 1 tbsp Worcester sauce
• 10 peppercorns, ground (or 1 tbsp pepper)
• 8 whole cloves, ground (or 1/2 tsp)
• 8 whole allspice (or 1/2 tsp)
• 1 large bay leaf (Turkish, if possible)
• 2 tsp salt
• 2 tsp ground cinnamon
• 1 1/2 tsp cayenne pepper
• 1 tsp cumin
• 1/2 oz unsweetened chocolate, grated (you'd expect that from me, wouldn't you?)

Bring water to boil in a large pot. Add raw ground meat (don't brown) and stir until beef separates into small crumbled pieces. Reduce heat to simmer. Add onions, garlic, cider vinegar, Worcester. Stir well. Then add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne and chocolate, Stir well and bring back to boil. Reduce to simmer and cook for two hours. Cool the chili and refrigerate. This will separate the fat to the top. Then skim off the fat and discard. If you buy 97% lean ground beef this step can be eliminated.