No-Bean Chili

[mos]

No-Bean Chili
2 lb ground beef
2 yellow onions, diced
4 cloves garlic, minced
2 tbs cider vinegar
1 tbs Worcestershire sauce
1 qt water, more as needed
2 cups crushed tomatoes
1 bay leaf
1/4 cup chili powder
1 tbs unsweetened cocoa powder
1 tsp cayenne
1 tsp cumin
1 tsp ground cinnamon
1/4 tsp ground cloves
1 1/2 tsp salt
In a 4-qt Dutch oven, crumble ground beef. Stir a bit and break up any clumps. Add next four ingredients and stir to keep clumps from forming and to thoroughly mix ingredients. Add the water and stir.
Bring to a simmer while stirring, until the ground beef is in very small pieces. Simmer for 30 min.
Add the remaining ingredients. Stir well and simmer on low, uncovered, for 3 hours.
Stir occasionally to avoid ingredients sticking to the bottom or sides of the pot.
Add water as needed if the chili becomes too thick. After 3 hours, remove from heat and allow the chili to cool off, covered, to room temperature.
Keep covered and refrigerate the chili overnight. The next day, remove the layer of fat that has formed on top before reheating and serving. Serves 6-8
Notes for serving:
1. Make chili dogs
2. Make chili mac
3. Add kidney beans and serve as regular chili with corn bread or crackers
4. Serve over spaghetti
5. Add kidney beans and serve over spaghetti to make Cincinnati spaghetti
6. Serve over baked potato
7. Always serve with shredded cheese – any type works!

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