Cincinnati Chili

Why go to Steak n’ Shake when you can make your own?

1 large onion chopped

1 pound extra-lean ground beef

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon red (cayenne) pepper

1/2 teaspoon salt

1 1/2 tablespoons unsweetened cocoa or 1/2 ounce grated unsweetened chocolate

1 (15-ounce) can tomato sauce

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

1/2 cup water

1 (16-ounce) package uncooked dried spaghetti pasta

Toppings (see below)

In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat.

Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).

Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.

Toppings:

Oyster Crackers

Shredded Cheddar Cheese

Chopped Onion

Kidney Beans (16-ounce) can

Makes 6 to 8 servings.

——————————————————————————–

Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let your guest create their own final product.

Two-Way Chili: Chili served on spaghetti

Three-Way Chili: Additionally topped with shredded Cheddar cheese

Four-Way Chili: Additionally topped with chopped onions

Five-Way Chili: Additionally topped with kidney beans

From: http://whatscookingamerica.net/Beef/CincinnatiChili.htm

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