Author: Rebecca Lindamood
- 2 tablespoons peanut or vegetable oil
- 3 pounds lean ground beef (or venison)
- 1 quart cold water
- 2 large onions, peeled and diced
- 3 cloves of garlic, peeled and minced or crushed
- 1 (6 ounce) can tomato paste
- 1½ tablespoons cider vinegar (or red wine vinegar)
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chili powder
- 5 bay leaves
- 1½ tablespoons unsweetened cocoa powder (preferably Dutch processed)
- 2 teaspoons cayenne pepper (reduce if you don't like spicy foods)
- 1½ teaspoons ground cinnamon
- 1 teaspoon grated nutmeg (preferably fresh)
- Salt and pepper to taste
- Cooked spaghetti, rinsed with hot water
- Grated Cheddar cheese
- Diced onions
- Chili beans, heated
- Optional: Oyster crackers to soak up liquid.
- Heat the oil in a heavy pot and brown beef, breaking up into very small pieces.
- Add onions and water and bring to a boil.
- Reduce to a simmer and add all other ingredients and let simmer 1 ½ to 2 hours or until it is as thick as desired. We like ours quite thick.
- Adjust with salt and pepper to taste.
- Remove bay leaves before serving.
- Serve over spaghetti with finely shredded cheddar cheese, chopped onions and kidney beans on top.
Recipe by Foodie With Family at http://www.foodiewithfamily.com/cincinnati-chili/