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
Ingredients for serving:
Cooked spaghetti, rinsed with hot water
Grated Cheddar cheese
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.
While I would normally shut my own fingers in the door before telling you to rinse spaghetti that is to be served hot, the instruction here serves a purpose. It is how it's served in Cincinnati and it keeps the noodles free to move around in the chili. It's all part of the experience!
Recipe by Foodie With Family at http://www.foodiewithfamily.com/2011/05/03/cincinnati-chili/