Cincinnati Chili

By bakers_delight85

Ingredients

• 2 pounds lean ground beef
• 2 onions, chopped
• 4 cloves garlic, minced
• 16-ounce canned tomato sauce
• 2 Tbsp. vinegar
• 2 tsp. Worcestershire sauce
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cloves
• 2 tsp. cinnamon
• 1 tsp. cumin
• 1/2 tsp. cayenne pepper
• 2 Tbsp. chili powder
• 1/2 ounce unsweetened chocolate, grated

Details

Servings 8

Preparation

Step 1

Crumble raw ground beef into one quart of boiling water. This looks disgusting, but hang in there, it’ll eventually cook down into a more appetizing-looking concoction. Do not brown the ground beef first. Stir in rest of ingredients, return to a boil, then reduce heat and simmer, uncovered, for 2 to 2 ½ hours. Stir occasionally as it cooks.
To serve: For a 2-way: Spaghetti topped with chili
For a 3-way: Spaghetti topped with chili and lots of shredded, mild cheddar cheese
For a 4-way: Spaghetti topped with chili, mild cheddar cheese, and chopped onion
For a 5 way: same as 4-way but top each serving with cooked red kidney beans.
Whatever way you have it, it should be served with bowl of oyster crackers and, for those who want it hotter, red pepper sauce.
To know if your Cincinnati chili is made correctly, your lips should tingle when you eat it.
(Optional: Refrigerate cooked chili overnight for better flavor.)