Cincinnati Chili II (Blue Board)
Ingredients1 tablespoon vegetable oil1/2 cup chopped onion2 pounds ground beef1/4 cup chili powder1 teaspoon ground cinnamon1 teaspoon ground cumin1/4 teaspoon ground allspice1/4 teaspoon ground cloves1 bay leaf1/2 (1 ounce) square unsweetened chocolate2 (10.5 ounce) cans beef broth1 (15 ounce) can tomato sauce2 tablespoons cider vinegar1/4 teaspoon ground cayenne pepper1/4 cup shredded Cheddar cheeseDirectionsHeat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.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.It is the best if you now refrigerate overnight.Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese, chopped onions (optional), and/or kidney beans (way optional).
**Don't try to eat it like regular spaghetti with meat sauce, cut it into wedge-shaped bites as you go around the plate so each bite has some of everything- that's where the magic happens. Use crumbled saltines or oyster crackers to soak up the juice that's left on the plate. Sofa-King good!
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