Cincinnati Chili 2

Course : Chili
Serves: 8
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1 tablespoons Oil
1/2 Cup Onions -- chopped
2 pound Ground beef
1/4 Cup Chili powder
1 teaspoon Cinnamon
1 teaspoon Cumin
1/4 teaspoon Allspice
1/4 teaspoon Cloves ground
1 piece Bay leaf
1/2 ounces Chocolate unsweetened
2 Can Beef broth
1 Can Tomato sauce
2 tablespoons Cider vinegar
1/4 teaspoon Ground red pepper
1 package Spaghetti -- cooked
1 cup Chedder cheese -- grated

Preparation / Directions:

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add remaining ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

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