Cincinnati Chili

Yes, I'd heard of Cincinnati chili before but it sort of seemed disgusting to me.  I mean, come on now, chili on spaghetti with onions and cheese?  But who am I to criticize what other people eat.  I know people are pretty disgusted with the pics I post sometimes so....
It wasn't until someone gave me a can of Cincinnati chili to go with some high-end hot dogs I got a few years ago that I found out what all the hoop-la was about.
Now, I am completely hooked on Cincinnati chili to go on hot dogs.  It is perfect!  Especially if you are using G&G hot dog buns, which I know most of your aren't as they are a local thing.  But they are made just right to hold the chili in and have a great texture besides.   I hope you will make a batch of this and then freeze what you aren't going to use right away.  Or, even better, throw a hot dog party.   Your guests will be blown away!
Got this recipe from Joy of Cooking.  Tweak it a bit by adding a little more cayenne and let it cook down just a bit more to make it thicker.  You are going to love this!

Cincinnati Chili

In a large pot, bring to a boil
4 cups of water
Add:
2 pounds ground chuck
Stir until separated, reduce the heat to a simmer and add:
2 medium onions, finely chopped
5-6 garlic cloves, crushed
One 15-0z can tomato sauce
2 tablespoons ceder vinegar
1 tablespoon Worcestershire sauce
Stir in:
!0 pepper corns, ground
8 whole allspice berries, ground
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate, grated
Bring to a boil, reduce heat and simmer for 2 1/2 hours. Cool uncovered and refrigerate overnight. Skim off fat before serving.