BEST CINCINNATI CHILI

Best Cincinnati Chili image

Provided by Pat Cullinan

Categories Pasta

Number Of Ingredients 20

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2 lb ground beef
1/2 tsp onion powder
1/3 c chili powder
2 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground cardamom
1 bay leaf
1/2 of 1 oz square unsweetened chocolate
2 -10.5 oz can(s) beef broth
15 oz can(s) tomato sauce
1 Tbsp worcestershire sauce
2 Tbsp apple cider vinegar
1/2 Tbsp sugar
1 lb cooked spaghetti
TOPPINGS
1/2 c shredded cheddar cheese
1/2 c chopped white onion
hot sauce

Steps:

1. 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 min. Cool and remove fat from surface with turkey baster or spoon.
2. 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.
3. Cool and refrigerate over night.
4. Reheat thoroughly and serve over spaghetti. Top with shredded cheddar cheese, raw white onion, hot sauce and oyster crackers as desired.