cincinnati chili i

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 2 pounds ground beef
• 1/4 cup chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1/2 (1 ounce) square unsweetened chocolate
• 2 (10.5 ounce) cans beef broth
• 1 (15 ounce) can tomato sauce
• 2 tablespoons vinegar
• 1/4 teaspoon ground cayenne pepper
• 1/4 cup shredded cheddar cheese

Recipe

• 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, 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.
• 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.