Cincinnati Chili***

By Gigirox

Ingredients

• 1-2 Tb olive oil
• 1 large onion chopped
• 2 pound extra-lean ground beef
• 1 clove garlic, minced
• 2 Tb chili powder
• 1/4 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon red (cayenne) pepper
• 1 tablespoon unsweetened cocoa
• 1 (15-ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cider vinegar
• 2 cans(10.5oz) beef broth
• 1 (16-ounce) package uncooked dried spaghetti pasta
• Toppings (see below)

Details

Servings 8
Adapted from whatscookingamerica.net

Preparation

Step 1

In a large frying pan heat oil, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa, tomato sauce, Worcestershire sauce, cider vinegar, and beef broth. Reduce heat to low, cover and simmer, 1 1/2 hours.

Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).

Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.

Toppings:
Oyster Crackers
Shredded Cheddar Cheese
Chopped Onion
Light Red Kidney Beans

Makes 8 to 12 servings.


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Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let your guest create their own final product.

Two-Way Chili: Chili served on spaghetti

Three-Way Chili: Additionally topped with shredded Cheddar cheese

Four-Way Chili: Additionally topped with chopped onions

Five-Way Chili: Additionally topped with kidney beans