Recipe Details

Cincinnati Chili I

This is an unusual no-bean chili made with ground beef, cinnamon, cloves and unsweetened chocolate in a beef and tomato base. Serve over spaghetti noodles with shredded cheddar cheese.

Makes:8 servings

Ingredients

1 tablespoon vegetable oil
½ cup chopped onion
2 pounds ground beef
¼ cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 bay leaf
½ (1 ounce) square unsweetened chocolate
2 (1½ ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
¼ teaspoon ground cayenne pepper
¼ cup shredded Cheddar cheese

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Directions

Prep:Cook:Ready:

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 chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
It is the 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.