CINCINNATI CHILI (SPICY
SWEET)
Kathy Damewood
1 bay leaf
12 (1 oz.) sq. unsweetened chocolate
1 Tbsp. oil
1/2 c. chopped onion
2 lb. ground beef
1/4 cup . chili powder
1 tsp. ground cinnamon
1 tsp. ground cumin
1/4 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/2 c. brown sugar
2 cans (10.5 oz.) beef broth
1 (15 oz.) can tomato sauce
2 Tbsp. cider vinegar
1/8 to 1/4 tsp. cayenne pepper
1/4 cup shredded Cheddar cheese
Heat oil and cook onion. Add ground beef and brown. Add chili powder, cinna-
mon, cumin, allspice, cloves, nutmeg, bay leaf, brown sugar, chocolate, beef
broth, tomato sauce, cider vinegar, and red pepper. Stir and bring to boil.
Reduce heat to low, cover, and simmer 11/2 to 2 hours. May be made the
day ahead and refrigerated. Reheat to serve over spaghetti noodles. Top with
shredded cheese and chopped onions, oyster crackers
NOTE: some of the spices you can add a little more for taste