Cincinnati Chili I

Name: Cincinnati Chili I
Ingredients: 1 tablespoon vegetable oil; 1/2 cup chopped onion; 2 pounds ground beef; 1/4 cup chili powder; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1 bay leaf; 1/2 (1 ounce) square unsweetened chocolate; 2 (10.5 ounce) cans beef broth; 1 (15 ounce) can tomato sauce; 2 tablespoons cider vinegar; 1/4 teaspoon ground cayenne pepper; 1/4 cup shredded Cheddar cheese

15 ingredients

5 steps

Ingredients

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese

Directions

1

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
2

Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
3

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.
4

It is the best if you now refrigerate overnight.
5

Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.