Cincinnati Chili
A child-hood favorite of Isaiah's modified slightly from the Joy of Cooking.
Ingredients
4 cups water
2 pounds ground beef chuck
2 medium onions, finely chopped
5 to 6 garlic cloves, crushed
1 (15-ounce) can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
10 whole black peppercorns, ground
8 whole allspice berries, ground
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1½ teaspoons ground red pepper
1 teaspoon ground cumin
½ ounce unsweetened chocolate, grated
1 pound spaghetti
Method
Bring the water to a boil in a large pot.
Add the ground beef. Stir until separated, then reduce the heat to a simmer.
Add the onions, garlic, tomato sauce, vinegar, and Worcestershire sauce.
Stir in the ground peppercorns, allspice, cloves, bay leaf, salt, cinnamon, red pepper, cumin, and grated chocolate.
Bring to a boil, then reduce the heat to a simmer and cook for 2½ hours.
Cool uncovered, then refrigerate overnight (if time allows).
Before serving, skim off all or most of the fat and discard. Remove and discard the bay leaf.
Reheat the chili.
Serve over spaghetti.