Cincinnati Chili I

Ingredients

  • 1 tablespoon vegetable oil
  • ½ cup chopped onion
  • 2 pounds ground beef
  • ¼ cup chili powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1bay leaf
  • ½ (1 ounce) square unsweetened chocolate
  • 2 (10.5 ounce) cans beef broth
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons cider vinegar
  • ¼ teaspoon ground cayenne pepper
  • ¼ cup shredded Cheddar cheese
  • Directions

  • Step 1

    Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.

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  • Step 2

    Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.

  • Step 3

    Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.

  • Step 4

    It is the best if you now refrigerate overnight.

  • Step 5

    Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

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