Cincinnati Style Chili

I have tried several recipes. This is the best:

Genuine Cincinnati Chili
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 2-5 hrs

2 pounds ground beef
2 medium onions, chopped
1 quart water
1 can (16 oz. size) tomatoes
1 1/2 teaspoon vinegar
1 teaspoon Worcestershire
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoon ground allspice
1 1/2 teaspoon salt
1 teaspoon cayenne
1 teaspoon ground cinnamon
1/2 teaspoon garlic powder
2 bay leaves
6 servings hot cooked spaghetti
1 1/2 cup shredded cheddar cheese
1 carton (11 to 12 oz. size) oyster crackers
1 cup chopped onion, optional
1 can kidney beans, heated, optional

Mix ground beef, onions and water in pan. Simmer until beef turns brown. Add tomatoes, with liquid, vinegar, Worcestershire, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder and bay leaves. Cover. Simmer 3 hours.

The fat will float if there is time, chill and lift off fat layer. If not, spoon off fat.

For basic three way chili, serve chili on spaghetti and top with cheese. Pass oyster crackers; For 4 way chili, add chopped onion. For five way chili, spoon heated kidney beans on top.

Cincinnati chili is BOILED not fried. The spice mixture is greek, and very mild. Do in in “layers”, 3way 4 way 5 way.

Cornbread on the side, if you like.