Cincinnati style Chili - YUM !!

We were talking in the Tabbouleh thread about cinnamon and it brought to mind Cincinnati style chili - way different than normal chili - no hots, no beans, just a combination of wonderful spicy flavors that you serve either plain or over spaghetti and with shredded cheddar, beans, onions and oyster crackers on the side. Here's a great recipe and yes, it's really, really good :)

3 cups cold water
2 pounds lean ground beef
2 large onions, finely chopped
2 teaspoons garlic granules or powder
1 ounce unsweetened baking chocolate
4 tablespoons chili powder
1/2 tablespoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1 1/2 teaspoons salt
2 bay leaves
1 (6-ounce) can of tomato paste
1 tablespoon red wine vinegar

In a large, 6-quart Dutch oven or stewpot, place water and ground beef. Stir vigorously to break up the meat. It will become quite thick, but do not add any more water!

Add onion, garlic, chocolate, chili, allspice, cinnamon, cumin, cloves, salt, bay leaves, tomato paste and vinegar. Place on high heat to bring to a boil. When boiling, reduce to a hard simmer.

Cover and cook for 1 hour and 40 minutes, stirring every 15 minutes or so. Remove cover and cook 20 minutes more (2 hours total cooking time).

Serves 6 to 8 people.