Cincinnati Chili

From Erika Reithmiller-Bol, when we stayed with them in Denver in 1993

2 lbs ground beef
4 medium onions, chopped
1 clove garlic
2 t vinegar
1 12-oz can tomato paste
2-3 T chili powder
1 T cinnamon
1 t tabasco
2 dashes Worcestershire
1 quart water
salt and pepper

Spice bag: 4 dry peppers, 35 allspice, 5 bay leaves

Saute first three ingredients until meat is browned and onions are tender. Add the rest. Simmer partially covered for an hour, then remove the spice bag.

To serve this as 5-way chili, layer spaghetti (1), chili (2), cheese (3), chopped onions (4), and oyster crackers (or goldfish) (5).