Cincinnati Five-Way Chili
Prep Time: 30 minutes

Ingredients

2 pounds�ground chuck
1 cup�chopped onion
2 �cloves garlic, minced
6 ounces�tomato paste
1 tablespoon�Worcestershire sauce
1 tablespoon�red wine vinegar
1 tablespoon�chili powder
1 teaspoon�paprika
1 teaspoon�cinnamon
1 teaspoon�black pepper
1/2 teaspoon�cayenne
1 teaspoon�ground cumin
1/2 teaspoon�allspice
1/4 teaspoon�ground cloves
1 �bay leaf
2-3 cups�beef broth made with broth powder
3 cups�cooked spaghetti

Directions

Heat a large saucepan or stockpot over medium heat; add the beef, onions, and garlic and sauté the mix until the meat is no longer pink. Break up any large clumps of meat with a spoon.

Add the remaining ingredients, except the spaghetti, raise the heat and bring to a boil. Reduce the heat, and simmer the chili for 1 hour.

Taste and adjust the seasonings and continue to simmer for 30 minutes, adding more broth if necessary. The chili should be thick but still thin enough to be ladled over the spaghetti. Discard the bay leaf before serving.

To serve, put the accompaniments into serving bowls, place the spaghetti into individual bowls, and ladle the chili over the top. Have your guests garnish the two-way chili with whatever accompaniments they choose. Serve the oyster crackers on the side.

Chef Suggestions

Accompaniments include cheese, chopped onions, kidney beans, and oyster crackers.

Ease of preparation: Moderate

Preparation time: 30 min

Cook time: 2 hr

Servings: 6