Cincinnati-style chili

4 lbs.		85/15 ground beef		Cook ground beef in water on medium-low heat in large saucepot until no longer pink. Drain and rinse beef in colander. Keep aside. Add to pot finely chopped onions and sauté in olive oil on medium-low heat. Mince garlic cloves, add to onions and continue to cook until onions are translucent. Return drained beef to pot and add enchilada sauce, beef broth & Jalapeño sauce. Stir. Add remaining ingredients and simmer uncovered for 60-90 minutes. Add salt & pepper to taste. Cool overnight in fridge for flavors to mature. Heat and serve.
2 c.		water
3		Vidalia onions
3 T.		olive oil
8		garlic cloves
1 - 28 oz. can		tomato sauce
1 - 14 oz. can		beef broth
1⁄3 c.		chili powder blend
2 T.		ground sweet paprika
2 T.		white wine vinegar
2 T.		molasses
1 T.		light brown sugar
2 t.		ground cumin
2 t.		ground ancho
1 t.		ground coriander
1 t.		ground allspice
1 t.		dried oregano
1 t.		ground cayenne
1 t.		ground cinnamon
1⁄2 t.		ground cloves
1⁄2 t.		ground mace
1⁄2 t.		Kitchen Bouquet
1⁄4 t.		Liquid Smoke
1		bay leaf
		salt
		ground black pepper