Cincinnati-Style Chili

Another recipe request from Ox – this time something she thinks her husband will enjoy.

Cincinnati-Style Chili

Serves 8

1 ½ pounds ground beef
2 large onions, chopped
3 8 ounce cans tomato sauce
1 cup water
½ ounce unsweetened chocolate, cut up
2 tablespoons chili powder
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
1 ½ teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground allspice
1/8 teaspoon ground cloves
1 bay leaf
1 dried red chili pepper, or ¼ teaspoon ground red pepper
Hot cooked spaghetti
Chopped onion (optional)
Shredded cheddar cheese (optional)
1 15 ounce can kidney beans, warmed and drained (optional)

in a 4 ½ quart Dutch oven, cook ground beef and the 2 chopped onions until the beef is no longer pink. Drain off any fat.

Add the tomato sauce, water, chocolate, chili powder, vinegar, Worcestershire sauce, cinnamon, cumin, salt, garlic powder, allspice, clove, bay leaf, and red chili pepper or ground red pepper. Bring to boiling. Reduce heat, cover, and simmer over low heat for 45 minutes, or until desired consistency. Stir once or twice.

Remove bay leaf, and, if using, the red pepper. Serve over spaghetti and, if desired, top with onion, cheese, and / or beans.

Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995

Notes from the Hare

I’ve never had Cincinnati Style Chili before, so I haven’t a thing to add here.