Total Time:
Contributor:
Ingredients
2 lbs ground chuck
stir until separated and reduce heat to a simmer. add:
2 medium onions, finely chopped
5 to 6 cloves garlic, crushed
one 15-ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon worcestershire sauce
stir and add
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cayenne pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate, grated
Directions
In a 4 to 6 quart pot, bring to a boil: I quart water Return to a boil, then reduce the heat to a simmer, for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight. Before serving, skim off all or most of the fat and discard. Reheat the chili and for a 2-way, serve over: Cooked spaghetti For a 3-way, add: Colby or MILD Cheddar Cheese, grated For a 4-way, sprinkle on: Chopped onions For a 5-way, top each serving