Cincinnati Chili Recipe

I'm attempting to wean myself of Cincinnati Chili seasoning envelopes that I need to have friends and family mail me from Ohio. At first glance, this recipe found on-line looked pretty close, so I'm making some adjustments to match how I normally make Cincinnati Chili. We'll see how it goes.

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

Cincinnati Chili Recipe

1 large onion chopped 1 large
onion peeled and scored
1 pound extra-lean ground beef or venison
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 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce 1 8 oz can of
tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water 3 cups water
1 (16-ounce) package uncooked dried spaghetti
pasta
Toppings (see below)

We usually double this recipe and freeze leftovers in small 1-2 serving containers.

In
a large frying pan pot or Dutch oven over
medium-high heat, combine all ingredients except
for beef and the scored onion. 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. Bring
to a boil and add beef to the liquid separating beef as finely as possible.
Make sure all is combined finely and evenly with a whisk or a fork. Add scored
onion. 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 I prefer Black Beans

Makes
6 to 8 servings.