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Cincinnati Chili

1 qt beef broth
2 lb ground beef
1/4 c onion flakes
4 T chili powder
1 t ground cinnamon
1 t ground cumin
3/4 t instant minced onions
1/2 t salt
1/4 t ground allspice
1/4 t ground cloves
1/16 t ground red pepper (cayenne)
1 bay leaf
15 oz can tomato sauce
2 T cider or white vinegar
1/2 oz unsweetened chocolate

Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth
until meat separates into small pieces. Cover and simmer 30
minutes. Add remaining ingredients and mix well. Bring to boil.
Reduce heat, simmer, covered, 1 hour, stirring occasionally.
Refrigerate overnight. Skim off fat and reheat. Serves 6.

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