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Cincinnati Chili #2 beef, chili, groundmeat 1 tablespoon oil 1/2 cup onions; chopped 2 lb ground beef 1/4 cup chili powder 1 teaspoon cinnamon 1 teaspoon cumin 1/4 teaspoon allspice 1/4 teaspoon cloves ground 1 bay leaf 1/2 oz chocolate unsweetened 2 can beef broth 1 can tomato sauce 2 tablespoon cider vinegar 1/4 teaspoon ground red pepper 1 spaghetti; cooked 1 chedder cheese; grated Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add remaining ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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