Cincinnati Chili

Submitted By: Jeana Owens


  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 pounds ground beef
  • 1/4 cup chili powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1/2 (1-ounce) square unsweetened chocolate
  • 2 (10.5-ounce) cans beef broth
  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 cup shredded Cheddar cheese
  • 1 box spaghetti, cooked according to package directions
  • Instructions

    Heat oil in a large saucepan over medium heat. Add onion and cook, stirring
    frequently, until tender, about six minutes.
    Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
    Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and cayenne pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 11/2 hours, stirring occasionally.
    Refrigerate overnight for best results. To serve, remove the bay leaf and reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded Cheddar cheese.