Cincinnati Chili

1 qt. water
2 lbs. ground chuck, crumbled
2 med. onions, finely chopped
5-6 cloves garlic, crushed (use garlic press) or minced
One 15-oz. cantomato sauce
2 T. cider vinegar
1 T. Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 t. salt
2 t. ground cinnamon
1 1/2 t. cayenne pepper
1 t. ground cumin
1/2 oz. unsweetened chocolate, grated

Bring water to boil in 4-6 qt. pot. Add the ground chuck (do not brownfirst). Stir until separated and reduce heat to simmer. Add onions,garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir tomix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon,cayenne pepper and grated unsweetened chocolate. Bring back to a boil,then reduce to simmer for 2 1/2 hrs cooking time in all. Cool uncoveredand refrigerate overnight. Skim all or most of the fat and discard.Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.

Optional toppings: finely-grated Cheddar cheese, chopped onion, redkidney beans.
Serve oyster crackers and red pepper sauce on the side.