Cincinnatti "Skyline" Chili

2 lbs ground chuck

2 C chopped onion

4 C beef stock

16 oz tomato sauce

2-3 T chili powder

2 T apple cider vinegar

2 t Worcestershire Sauce

½ ounce grated unsweetened chocolate or 3 T cocoa

2 T minced garlic

1 t ground cumin

½ t salt

½ t cayenne pepper

¼ t ground allspice

1 bay leaf

Add beef to beef stock in Dutch oven. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for an additional 30 minutes. Add remaining ingredients. Simmer on low heat uncovered for 3 hours. Add additional water when needed if chili becomes too thick. Remove bay leaf. Refrigerate overnight. Skim off any grease that comes to the top. Reheat on low until warmed through.