Cincinnati Five-Way Chili

Cinnamon and a variety of spices such as cloves, ginger, and allspice contribute to this unique chili.

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 to 3 cups beef broth made with broth powder
3 cups cooked spaghetti
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.

Ease of Preparation: Moderate

Preparation Time: 30 min

Cook Time: 2 hr

Servings: 6

Recipe By: Dave DeWitt and Nancy Gerlach

From:  The Spicy Food Lover's Bible
Used with permission of Stewart, Tabori and Chang

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