8 cups water
2 lbs ground beef
4 medium onions; chopped fine
2 cloves garlic; minced
16 oz tomato sauce
1 1/2 tsp white vinegar
1/4 tsp cayenne
3 small dried chilies; whole
1 tsp allspice
1 tsp cinnamon
1 tsp cumin
2 tbsp chili powder
2 dashes Worcestershire sauce
5 whole bay leaves
2 tsp salt
1 1/4 tsp pepper

Toppings:
spaghetti; cooked
sharp cheddar cheese
onion
kidney beans; cooked

DO NOT BROWN THE BEEF.

1. Add water to deep stock pot.

2. Using your hands, break up the raw beef as you add it to the water.

3. Add all other ingredients except Toppings and bring to a boil. NOTE: remove the lid of the pot or tip it so the steam can escape.

4. Simmer for several hours(3-4) to reduce the amount of the liquid stirring often until the chili is thick.

5. When desired consistency is achieved, remove bay leaves and whole chilies.

Notes:
2 way chili:spaghetti topped with chili
3 way chili:spaghetti topped with chili, cheddar cheese
4 way chili: spaghetti topped with chili, onion, cheddar cheese
5 way chili: spaghetti topped with chili, beans, onion, cheddar cheese