Cincinnati Chili
What you need:
- 1 quart water
- 1 lb. ground beef, raw
- 2 cans kidney beans, undrained or pinto beans, undrained (I omitted this because Skyline doesn't always have the beans in it)
- 1 medium onions, chopped
- 3 garlic cloves, minced
- 1 (6 oz.) cans tomato paste
- 1 1/2 tbsp. cider vinegar
- 1 1/2 tsp. Worcestershire sauce
- 2 tbsp. chili powder
- 3 bay leaves
- 1 tsp. cumin
- 1 tsp. cinnamon
- 1/2 tsp. allspice
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 tsp. crushed red pepper flakes
- cooked spaghetti
- Cheddar cheese, shredded (has to be finely shredded)
Directions:
- Pour water into a large cooking pot (5 qt.) and crumble ground beef into water.
- Add all ingredients except spaghetti and cheese.
- Stir together and bring to a boil. Reduce heat to low, simmer from 45 minutes to an hour and a half, to desired thickness and until meat is cooked.
- Prepare spaghetti and serve chili over it topped with cheese.
Recipe courtesy Food.com member pattikay in L.A.