Cincinnati Chili
Ingredients
1 T. vegetable oil
1/2 c. chopped onion
2 lb. ground beef
1/4 c. chili powder
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground allspice
1/4 tsp. ground cloves
1 bay leaf
1/2 sq. (1 oz.) unsweetened chocolate
2 (10.5 oz.) cans beef broth
1 (15 oz.) can tomato sauce
2 T. cider vinegar
1/4 tsp. ground cayenne pepper
1/2 c. cheddar cheese
Hot, drained spaghetti (next day)
Instructions
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 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 ½ hours, stirring occasionally.
It is the 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.