Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 1 whole Small Onion, Diced; 2 pounds Lean Ground Beef; 2 cups Chicken Broth Or Water; 1 can Crushed Tomatoes, 28 Oz. Can; 2 cans Tomato Paste (6-8 Oz Size); 1-1/2 teaspoon Vinegar; 1 teaspoon Worcestershire; 1 Tablespoon Chili Powder; 2 teaspoons Ground Cumin; 1-1/2 teaspoon Ground Allspice; 1-1/2 teaspoon Salt; 1 teaspoon Cayenne; 1 teaspoon Cinnamon; 1/2 teaspoons Garlic Powder; 2 whole Bay Leaves; 1 pound Angel Hair Pasta; 2 cups Cheddar Cheese, Shredded

17 ingredients

4 steps

Ingredients

1 whole Small Onion, Diced
2 pounds Lean Ground Beef
2 cups Chicken Broth Or Water
1 can Crushed Tomatoes, 28 Oz. Can
2 cans Tomato Paste (6-8 Oz Size)
1-1/2 teaspoon Vinegar
1 teaspoon Worcestershire
1 Tablespoon Chili Powder
2 teaspoons Ground Cumin
1-1/2 teaspoon Ground Allspice
1-1/2 teaspoon Salt
1 teaspoon Cayenne
1 teaspoon Cinnamon
1/2 teaspoons Garlic Powder
2 whole Bay Leaves
1 pound Angel Hair Pasta
2 cups Cheddar Cheese, Shredded

Directions

1

In a large pot over medium heat saute the onion until it starts to turn translucent. Add ground beef and cook until it begins to brown Then pour in the chicken broth. Simmer until beef is browned all over.
2

Stir in tomatoes and tomato paste. Add vinegar, Worcestershire sauce, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder and bay leaves. Give it a good stir.
3

Lower the heat and simmer for 3 hours or up to all day. The longer the better. When done remove the bay leaves and skim off any fat from the surface, if any. Before you are ready to eat cook the pasta according to package instructions then drain it.
4

Serve the chili on top of a bed of angel hair pasta and top with cheddar cheese. If desired dollop with Greek yogurt or sour cream and chopped onions.