1 qt water
2 lbs ground chuck
2 medium onions; finely chopped
5-6 cloves garlic; crushed
15 oz tomato sauce
2 tbsp cider vinegar
1 tbsp Worcestershire sauce
10 peppercorns; ground
8 whole allspice; ground
8 whole cloves; ground
1 large bay leaf
2 tsp salt
2 tsp cinnamon
1 1/2 tsp cayenne pepper
1 tsp cumin
1/2 oz unsweetened chocolate, grated

1. In a 4 to 6 quart pot, bring water to a boil.

2. Add meat until cooked then reduce the heat to a simmer

3. Add the rest of ingredients and cook for 2 1/2 hours cooking time in all.

4. Cool uncovered and refrigerate overnight.

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

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 with red beans