Cincinnati chili ii

Yield: 8 servings

Measure Ingredient
1 tablespoon Oil
½ cup Onions; chopped
2 pounds Ground beef
¼ cup Chili powder
1 teaspoon Cinnamon
1 teaspoon Cumin
¼ teaspoon Allspice
¼ teaspoon Cloves ground
1 Bay leaf
½ ounce Chocolate unsweetened
2 cans Beef broth
1 can Tomato sauce
2 tablespoons Cider vinegar
¼ teaspoon Ground red pepper
Spaghetti; cooked
Chedder cheese; grated

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add remaining ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1½ hours, stirring occasionally. Best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

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