Cincinnati Chili #2 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oil,
1/2 cup: Onions, chopped
2 lbs: Ground beef,
1/4 cup: Chili powder,
1 tsp: Cinnamon,
1 tsp: Cumin,
1/4 tsp: Allspice,
1/4 tsp: Cloves ground,
1: Bay leaf,
1/2 ounce: Chocolate unsweetened,
2 can: Beef broth,
1 can: Tomato sauce,
2 tbsp: Cider vinegar,
1/4 tsp: Ground red pepper,
Spaghetti, cooked
Chedder cheese, grated
Directions:
Heat oil in a large saucepan over medium heat. Add onion and cook,
stirring frequently, until tender, about 6 minutes. Add beef, in
batches if necessary, and cook, breaking up with a wooden spoon,
until browned. Add remaining ingredients, except spaghetti and
cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover
and simmer 1 1/2 hours, stirring occasionally. Best if you now
refrigerate overnight. Remove the bay leaf. Reheat gently over medium
heat. Serve over hot, drained spaghetti. Top with shredded cheddar
cheese.
Source from luhu.jp
stirring frequently, until tender, about 6 minutes. Add beef, in
batches if necessary, and cook, breaking up with a wooden spoon,
until browned. Add remaining ingredients, except spaghetti and
cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover
and simmer 1 1/2 hours, stirring occasionally. Best if you now
refrigerate overnight. Remove the bay leaf. Reheat gently over medium
heat. Serve over hot, drained spaghetti. Top with shredded cheddar
cheese.
Source from luhu.jp