CINCINNATI CHILI I

CINCINNATI CHILI I


1 Tbsp. vegetable oil
½ cup chopped onion
2 lbs. ground beef
¼ cup chili powder
1 tsp. ground cinnamon
1 tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. ground cloves
1 bay leaf
½ (1-oz.) square unsweetened chocolate
2 (10.5-oz.) cans beef broth
1 (15-oz.) can tomato sauce
2 Tbsp. cider vinegar
¼ tsp. cayenne pepper
¼ cup shredded Cheddar cheese


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 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.

Yield: Serves 8.