4 cups water
2 lb ground chuck
2 medium onions; finely chopped
5 cloves garlic; crushed
15 oz tomato sauce
2 tbsp cider vinegar
1 tbsp Worcestershire Sauce
10 whole black peppercorns; ground
8 whole allspice berries; ground
8 whole cloves; ground
1 large bay leaf
2 tsp salt
2 tsp cinnamon, ground
1 tsp red pepper; ground
1 1/2 tsp cumin, ground
1/2 oz unsweetened chocolate; grated

1. Bring water to a boil in a large pot:

2. Add ground chuck. Stir until separated, and reduce the heat to a simmer.

3. Add onions,garlic, tomato sauce, cider vinegar and Worcestershire sauce. Stir in peppercorns, allspice, cloves, bay leaf, salt, cinnamon, red pepper, cumin, unsweetened chocolate.

4. Bring to a boil, then reduce the heat to a simmer and cook for 2 hours. Cool, uncovered, and refrigerate overnight.

5. Before serving, skim off all or most of the fat and discard. Discard the bay leaf. Reheat the chili

For a 2-Way, serve over: Cooked spaghetti

For a 3-Way, top with: Cheddar, grated

For a 4-Way, sprinkle on top of the cheese: Chopped onions

For a 5-Way, top all with: Cooked red kidney beans

Traditional sides include: Oyster crackers Louisiana-style Hot Sauce

For a Cheese Coney, place in a saucepan and simmer in water to cover for 5 minutes; or grill and broil until well seared, about 3 minutes each side; or slice lengthwise almost all the way through, open up to flatten, and cook in a teaspoon or two of butter in a skillet until browned, about 4 minutes each side: hot dogs or frankfurters Meanwhile, toast: hot dog buns, split If desired, season the buns with: (yellow mustard) (minced onion) Place a hot dog in each bun and cover each with: 2 tablespoons chili Shredded Cheddar cheese to taste Season with: (Louisiana-style Hot Sauce)