Cincinnati Chili

Yield:  4 servings



  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.

  2. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.

  3. 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.

  4. It is the best if you now refrigerate overnight.

  5. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.  

  6. I also put a dollup of sour cream on top with diced onions.

Cincinnati Chili Dog

Lastly, either GOOD skin-on wieners or Italian sausage with the chili and you favorite toppings.