Cincinnati chili is unique for its lack of beans, fine ground beef, and use of spices like cinnamon and cloves. It's served over spaghetti and topped with raw onions, beans, shredded cheese, and oyster crackers. It will never replace our favorite "regular" chili, but it is a nice change. You can make it in the crock pot for convenience.
2 pounds ground beef
2 (10.5 ounce) cans beef broth
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate OR 1 1/2 T. cocoa powder
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
shredded Cheddar cheese
chopped raw onions
1. Add beef and beef broth to a dutch oven. Bring to a simmer and cook, stirring occasionally, until beef is cooked through.
2. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
3. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese, onions, and crackers.