Cincinnati Chili I

Name: Cincinnati Chili I
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 0.5 cup chopped onion; 2 pounds ground beef; 0.25 cup chili powder; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 0.25 teaspoon ground allspice; 0.25 teaspoon ground cloves; 1 bay leaf; 0.5 (1 ounce) square unsweetened chocolate; 2 (10.5 ounce) cans beef broth; 1 (15 ounce) can tomato sauce; 2 tablespoons cider vinegar; 0.25 teaspoon ground cayenne pepper; 0.25 cup shredded Cheddar cheese

Recipe by MARBALET from allrecipes.com

Dinner

Ingredients

8 servings

•

1 tablespoon vegetable oil
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0.5 cup chopped onion
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2 pounds ground beef
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0.25 cup chili powder
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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0.25 teaspoon ground allspice
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0.25 teaspoon ground cloves

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1 bay leaf
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0.5 (1 ounce) square unsweetened chocolate
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2 (10.5 ounce) cans beef broth
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1 (15 ounce) can tomato sauce
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2 tablespoons cider vinegar
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0.25 teaspoon ground cayenne pepper
•

0.25 cup shredded Cheddar cheese

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 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.