8 cups water
2 lbs lean ground beef
4 medium onions; chopped fine
2 garlic cloves, minced
16 oz tomato sauce; canned
1 1/2 teaspoons white vinegar
1/4 teaspoon ground cayenne pepper
3 small dried chilies, whole
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 tablespoons chili powder
2 dashes worcestershire sauce
5 6 bay leaves, whole
2 teaspoons salt ( not optional)
1 1/4 teaspoons ground pepper

DO NOT BROWN THE BEEF. Add 8C of water to deep stock pot. Using your hands, add the raw ground beef and break up the raw beef as you add it to the water. Add all other ingredients and bring to a boil. NOTE: remove the lid of the pot or tip it so the steam can escape. Simmer for several (4) hours or more to reduce the amount of the liquid. Stir often. Reduce until the chili is thick. When desired consistency is achieved: remove bay leaves and whole peppers. Served 5 ways!.

Notes One way chili thick spaghetti noodles, cooked to package directions Two way chili pasta topped with chili Three way chili top with sharp cheddar cheese, finely grated Four way chili top with raw onion, finely chopped Five way chili top with kidney bean NOTES: All seasonings/ spices should be measured using rounded t/T for a full flavor. You may want to use a level measure of cayenne. It packs heat!