Name: Cincinnati Chili I
Yield: 8
Ingredients: Vegetable oil - 1 tablespoon; Chopped onion - ½ cup; Ground beef - 2 pounds; Chili powder - ¼ cup; Ground cinnamon - 1 teaspoon; Ground cumin - 1 teaspoon; Ground allspice - ¼ teaspoon; Ground cloves - ¼ teaspoon; Bay leaf - 1; Unsweetened chocolate - ½ (1 ounce) square; Beef broth - 2 (10.5 ounce) cans; Tomato sauce - 1 (15 ounce) can; Cider vinegar - 2 tablespoons; Ground cayenne pepper - ¼ teaspoon; Shredded Cheddar cheese - ¼ cup

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Ingredients for - Cincinnati Chili I

1. Vegetable oil - 1 tablespoon

2. Chopped onion - ½ cup

3. Ground beef - 2 pounds

4. Chili powder - ¼ cup

5. Ground cinnamon - 1 teaspoon

6. Ground cumin - 1 teaspoon

7. Ground allspice - ¼ teaspoon

8. Ground cloves - ¼ teaspoon

9. Bay leaf - 1

10. Unsweetened chocolate - ½ (1 ounce) square

11. Beef broth - 2 (10.5 ounce) cans

12. Tomato sauce - 1 (15 ounce) can

13. Cider vinegar - 2 tablespoons

14. Ground cayenne pepper - ¼ teaspoon

15. Shredded Cheddar cheese - ¼ cup

How to cook deliciously - Cincinnati Chili I

1. Stage

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

2. Stage

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

3. Stage

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. Stage

It is the best if you now refrigerate overnight.

5. Stage

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