How do you make Cincinnati style Venison Chili?
In a 4 to 6 quart pot, bring 1 quart of water to a boil
 
 Add:
 2 lbs ground Venison
 
 Sit until separated and reduce heat to a simmer
 
 Add: 
 2 medium yellow onions, finely chopped
 5 to 6 cloves of garlic, crushed (or 3 teaspoons minced garlic)
 One 15-ounce can tomato sauce
 2 Tablespoons apple cider vinegar
 1 tablespoon Worcestershire sauce
 
 In a ziplock bag, crush and add:
 10 black peppercorns
 8 whole allspice
 8 whole cloves
 
 Stir and Add:
 1 large bay leaf
 2 teaspoons salt
 2 teaspoons ground cinnamon
 1 1/2 teaspoons ground cayenne pepper
 1 teaspoon cumin
 1/2 ounce grated unsweetened chocolate
 
 Return to a boil, then reduce heat to a simmer for 2 hours. 
 
 If using ground beef, cool uncovered and store overnight in the refrigerator. Spoon off excess fat the next morning. Heat and serve