Cincinnati Chili

Traditionally this is served over spaghetti.  Can also be used as a chili sauce on hot dogs.

• 2 larges Spanish yellow onions, chopped
• 3 cloves fresh garlic, minced
• 6 tablespoons tomato paste
• 1 tablespoon medium-heat chile powder
• 3 tablespoons oregano
• 4-1/2 teaspoons cinnamon
• 3/4 teaspoon allspice
• 3 teaspoons salt
• 2 teaspoons black pepper
• 6 cups tomato sauce
• 6 cups chicken broth
• 3 tablespoons brown sugar
• 3 tablespoons vinegar
• 4-1/2 pounds ground beef
• 3 pounds spaghetti
• Shredded cheddar cheese
• Chopped onion
• Rinsed kidney beans

1. Brown ground beef in fry pan–do not hard-fry it–keep it soft.  Use immersion blender when cooked to make it very fine.  Drain grease.  Set aside.
2. Saute onions in a bit of oil until limp and lightly browned.
3. Add garlic, tomato paste, and spices.  Cook about 1 minute to “bloom” spices.
4. Now add tomato sauce, chicken broth, brown sugar and vinegar.  Bring to a simmer.
5. Add ground beef.  Stir.  Simmer for 15 minutes.

To serve:  You get to pick how you like to eat Cincinnati Chili.  2-way to 5-way.  (spaghetti, chili, cheese, onions, beans)   Most of us go for the 5-way.

Note:  The original recipe instructed you to put the raw meat into the sauce and break it up with a potato masher – no thanks. We also forgot to use the vinegar and brown sugar and we still gave the recipe a 10!  The recipe called for 6 tablespoons of chili powder and we drastically reduced that.  Folks can use hot sauce if they need more heat.