Cincinnati chili ii
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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.