Cincinnati Chili

We fell in love with Cincinnati Chili when visiting Cincinnati several years ago. It's a bizarre, but wonderful comfort food. I've adapted this from other recipes, trying to find the right balance of heat, savoury and sweet. The classic is made with beef, but I've also made this with chicken and it's still great.

• Ready In: 3 hrs 35 mins
• Serves: 8

Ingredients

• 2  lbs ground beef
• 2  medium onions, finely chopped
• 4  cups water
• 2  cups tomato sauce
• 2  tablespoons brown sugar
• 1⁄2 teaspoon allspice
• 1  teaspoon garlic powder
• 4  tablespoons chili powder
• 2  teaspoons ground cumin
• 1 1⁄2 teaspoons cayenne pepper
• 1⁄2 teaspoon ground cloves
• 1⁄2 ounce  unsweetened chocolate
• 2  tablespoons cider vinegar
• 1  bay leaf, crumbled
• 2  teaspoons Worcestershire sauce
• 2  teaspoons ground cinnamon
• 1  teaspoon salt
• 4  drops Tabasco sauce
• 2  teaspoons paprika
• 2  beef bouillon cubes

Directions

1. Bring the water to a boil and add the ground beef. Stir until the beef is separated and add the rest of the ingredients.
2. Reduce heat and simmer, uncovered, for 2-3 hours, or until thickened.
3. If way too thick, add extra tomato sauce and/or water.
4. Serve as a 'threeway,' on top of cooked spaghetti, covered in shredded mild cheddar. Serve oyster crackers and hot sauce as accompaniments.