By Andrea Chaffin
1 quart cold water
2 pounds lean ground beef
2 cups crushed canned tomatoes
2 yellow onions, diced
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon unsweetened cocoa
1/4 cup chili powder
1 teaspoon cayenne
1 teaspoon ground cumin
2 tablespoon cider vinegar
1 whole bay leaf
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 1/2 teaspoon Kosher salt
Combine beef and water in a stockpot. Bring to a boil. Continue at a low boil until beef is thoroughly cooked.
Add in the remaining ingredients. Simmer on low, uncovered, for about 3 hours. Add water as needed if the chili becomes too thick. (I did several times, about one half-cup at a time.)
When ready to serve, follow the code for Cincy-style chili:
1-way: Just the chili
2-way: Chili served over spaghetti
3-way: Chili, spaghetti, and grated cheddar cheese
4-way: Chili, spaghetti, cheese and onions
5-way: Chili, spaghetti, cheese, onions and beans
All “ways” are served with oyster crackers and hot sauce.
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