Prep 45 mins
Cook 2 hrs
I have attempted to take the best from the recipes posted and the reviews given along with the notes I took while trialing this recipe to come up with the best of the best. I hope my efforts prove Cincinnati Chili worthy. Enjoy!
- 2 lbs ground beef
- 1⁄2 teaspoon onion powder
- 1⁄3 cup chili powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cardamom
- 1 bay leaf
- 0.5 (1 ounce) unsweetened chocolate square
- 2 (10 1/2 ounce) cans beef broth
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1⁄4 cup cheddar cheese, shredded
- 1⁄2 cup white onion, chopped
- 1 lb cooked spaghetti
- Bring 2 cans of beef broth to a low boil, add beef. Work with potato masher to smooth and break up chunks. Cook until smooth texture is obtained about 45 minute Cool and remove fat from surface with turkey baster or spoon.
- Add chili powder, onion powder, cinnamon, cumin, cardamom, allspice, ground cloves, bay leaf, chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and sugar, mix well. Bring to a boil then lower to a low simmer until it reduces and thickens, stirring occasionally about 1.5 hours.
- Cool and refrigerate over night.
- Reheat thoroughly and Serve over spaghetti. Top with shredded cheddar cheese, raw white onion, hot sauce and oyster crackers as desired.