2 lbs ground beef; very lean
5 cups water
2 lrg onions; small dice
1 1/2 tsp cider vinegar; or white distilled
2 tsp worcestershire sauce
1 clove garlic; minced
6 oz tomato paste
1 tsp ground cinnamon
1/2 tsp ground cumin
1 tbsp chili powder
1 1/2 tsp ground black pepper
1 tbsp salt
1 1/2 tsp red cayenne pepper
1 1/2 tsp ground allspice
1 whole bay leaves

1. It is key that the meat is completely thawed & DO NOT pre cook/brown the meat!

2. In a large pot (dutch oven) pour water over meat and stir to crumble the meat.

3. Stir in all of the remaining ingredients then bring to a boil over high heat. Reduce heat to low and simmer covered for 3 hours. Stir occasionally.

4. When chili is done, remove the bay leaves. If you find the chili is too watery for your liking, which I often do, bring the chili back to a boil and continue to boil with the lid off until it reaches a consistency you like.