Cincinnati Chili

I was a bit nervous about this recipe but so many people raved about it and I had everything in the house so I gave it a try.  It is very good!  It's just so odd.  This picture is of ground beef boiling in beef broth.  Did not brown the ground beef, boiled it.  I never knew anyone did that.  The recipe I started with is found here but I made several changes based on the reviews.

Cincinnati Chili

1 pound ground beef

1 (10.5 ounce) can beef broth

2 tablespoons chili powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/2 bay leaf

1 ½  tablespoons  unsweetened  cocoa powder
 1/8 teaspoon ground cayenne pepper

1 (8 oz.) can tomato sauce

1 tablespoon cider vinegar

Cooked spaghetti

Shredded Cheddar cheese

Chopped onion

• Bring beef and broth to a boil, reduce heat to low and simmer for 20 minutes.  Stir occasionally. 
• Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, cocoa powder, cayenne, tomato sauce, and cider vinegar. 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 to refrigerate overnight. 
• Remove the bay leaf.  Reheat gently over medium heat. 
• Serve over hot, drained spaghetti.  Top with shredded cheddar cheese and onion.

 4 servings

(Suggested as a topping for hot dogs too.)