Cincinnati Chili
Ingredients:
- 1 tablespoon vegetable oil
- 1/2 cup chopped onions
- 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 ounce unsweetened chocolate
- 2 cans (10.75 ounces each) beef broth
- 1 can (15 ounces) tomato sauce
- 2 tablespoons cider vinegar
- 1/4 teaspoon ground red pepper
- 1/4 grated cheddar cheese
Preparation:
- 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.
This page is made by Pascal Meijer