Cincinnati Chili

by A.J.

Servings:

INGREDIENTS

1 tbsp. Oil
1/2 cup Onions, chopped
2 lbs. Ground Beed
1/4 cup Chili powder
1 tsp. Cinnamon
1 tsp. Cumin
1/4 tsp. Allspice
1/4 tsp. Ground red pepper
1/4 tsp. Cloves ground
1 Bay leaf
1/2 oz. Chocolate unsweetened
2 cans Beef broth
1 cans Tomato sauce
2 tbsp. Cider vinegar
Spaghetti; cooked
Cheddar cheese; shredded

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 clumps with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, red pepper, bay leaf, chocolate, broth, tomato sauce and vinegar; stir to mix well.

Bring to a boil. Reduce heat to low; cover and simmer 1-1/2 hours, stirring occasionally. 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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Tagged: chili, cincinnatichili, soups add tags