Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 2 to 3 lb. ground beef; 1 qt. cold water; 1 (6 oz.) can tomato paste; 2 large onions, chopped; 1 1/2 Tbsp. vinegar; 1 tsp. Worcestershire sauce; 1 garlic clove, chopped fine; 2 Tbsp. chili powder; 5 bay leaves; 2 tsp. cinnamon; 1 tsp. allspice; 2 small dried red (finger-size) peppers, whole; 1 1/2 Tbsp. unsweetened cocoa; salt and pepper to taste; 1 1/2 lb. cooked spaghetti; 1 lb. Cheddar cheese, grated; 1 box oyster crackers; 1 (16 oz.) can kidney beans; 1 onion, chopped fine (optional)

19 ingredients

6 steps

Ingredients

2 to 3 lb. ground beef
1 qt. cold water
1 (6 oz.) can tomato paste
2 large onions, chopped
1 1/2 Tbsp. vinegar
1 tsp. Worcestershire sauce
1 garlic clove, chopped fine
2 Tbsp. chili powder
5 bay leaves
2 tsp. cinnamon
1 tsp. allspice
2 small dried red (finger-size) peppers, whole
1 1/2 Tbsp. unsweetened cocoa
salt and pepper to taste
1 1/2 lb. cooked spaghetti
1 lb. Cheddar cheese, grated
1 box oyster crackers
1 (16 oz.) can kidney beans
1 onion, chopped fine (optional)

Directions

1

Crumble raw ground beef into water.
2

Add all ingredients except spaghetti, cheese, crackers, beans and onions and bring to a boil.
3

Stir well, breaking meat up before it cooks.
4

Cover and simmer two or more hours, stirring occasionally.
5

The proper way to serve this chili is over spaghetti on an oval dish.
6

(Cut peppers in pieces and divide among plates.)