Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 2 cups Beef Broth; 15 ounces, fluid Tomato Sauce; 1- 1/2 teaspoon Cinnamon; 2 whole Cloves; 1/4 teaspoons Allspice; 3 Tablespoons Chili Powder; 1 teaspoon Ground Cumin; 3 Tablespoons Brown Sugar; 4 Tablespoons Cocoa Powder; 1 whole Bay Leaf Broken In Two Pieces; 1/2 teaspoons Salt; 2 Tablespoons Cider Vinegar; 2 pounds Ground Beef; 1 pound Spaghetti Noodles, Cooked; Optional Toppings: Shredded Cheddar Cheese, Chopped Onions, Etc

15 ingredients

5 steps

Ingredients

2 cups Beef Broth
15 ounces, fluid Tomato Sauce
1- 1/2 teaspoon Cinnamon
2 whole Cloves
1/4 teaspoons Allspice
3 Tablespoons Chili Powder
1 teaspoon Ground Cumin
3 Tablespoons Brown Sugar
4 Tablespoons Cocoa Powder
1 whole Bay Leaf Broken In Two Pieces
1/2 teaspoons Salt
2 Tablespoons Cider Vinegar
2 pounds Ground Beef
1 pound Spaghetti Noodles, Cooked
Optional Toppings: Shredded Cheddar Cheese, Chopped Onions, Etc

Directions

1

In a large kettle whisk together beef broth, tomato sauce, cinnamon, cloves, allspice, chili powder, cumin, brown sugar, cocoa powder, bay leaf, salt, and cider vinegar.
2

Stir in beef until broken up completely and blended.
3

Bring to a boil then reduce heat to a high simmer (low/medium heat).
4

Stir occasionally for 2 hours.
5

Layer the sauce on top of cooked pasta and top with cheddar and onions.