Cincinnati Chili

By cindygwest

Ingredients

• 1-1/2 pounds ground beef
• 1 small onion, chopped
• 1 can (29 ounces) tomato puree
• 1 can (14-1/2 ounces) whole tomatoes, crushed
• 2 tablespoons brown sugar
• 4 teaspoons chili powder
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon pepper
• 1 garlic clove, crushed
• 3 bay leaves
• Hot cooked spaghetti
• Shredded cheddar cheese, optional
• Additional chopped onion, optional

Preparation

Step 1

In a large skillet over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients.
Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve on hot cooked spaghetti; if desired, top with shredded cheddar cheese and additional chopped onion.
Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary. Serve as directed.