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

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.