Step 1

In a large pot, heat the oil and sauté the onion over medium heat until translucent. Add the ground beef and cook until browned. (If you feel you must, go ahead and skim most of the fat rendered from the beef, but we encourage you to leave it and skim it after the chili has simmered. Fat equals flavor, don't you know.)

Step 2

Stir in the chili powder, cumin, allspice, cloves, bay leaves, cayenne, and tomato purée. Cover and simmer for 20 minutes.

Step 3

Add the beef stock and stir. Simmer, uncovered, for 1 hour. If desired, skim any fat from the surface of the chili.

Step 4

Add the chocolate and vinegar and stir until combined. Remove and discard the bay leaves. Season the Cincinnati chili with salt and pepper. (For instructions on how to serve Cincinnati chili, look at the headnote above.