Cincinnati Chili

2 tablespoons oil
large yellow onions, diced
1 quart cold water
2 stock cubes
2 1/2 lbs. TVP (>2 cups), reconstituted
6 oz. can tomato paste
1 clove garlic, crushed
1 teaspoon Worcestershire Sauce
1 1/2 tablespoons vinegar
1 tablespoon chili powder
2 teaspoons cinnamon
2 teaspoons cayenne pepper
1 teaspoon allspice
1 1/2 tablespoons unsweetened cocoa
bay leaves

red kidney beans, cheddar, diced red onion, and pasta, for serving


Cover and simmer all ingredients together for about an hour

Serve with beans, red onion, and cheddar over pasta.

Variation: for Coneys, simmer uncovered so soup will be thicker