Cincinnati Chili

Cincinnati Chili

1 1/2 pounds lean ground beef 2 cups chopped onions 2 large garlic cloves, minced 2 t. chili powder 1/4 t. ground cinnamon Dash ground cloves 4 cups V-8 Vegetable juice 2 cans kidney beans, drained (16 oz each) Hot cooked spaghetti

In large Dutch oven over medium heat, cook ground beef, onions and garlic until beef is browned and onions are tender, stirring to separate meat. Spoon off fat. Stir in chili powder, cinnamon and ground cloves; cook 2 minutes. Stir in V8 Juice. Heat to boiling. Reduce heat to low. Cover; simmer 30 minutes. Stir in beans. Cover; simmer 15 minute, stirring occasionally. Serve over spaghetti. Gilding the Lily: For more flavor, the chili powder can be increased by at least 50 percent. For more fire, Spicy V8 Vegetable juice can be substituted for the regular kind. Two t. of unsweetenened cocoa powder, added with the chili powder, will cut the sweetness and add depth of flavor. Without beans, this makes a great chili dog topper. In Cincinnati, dueling diner chains, one originally Greek and the other Bulgarian, have made a major industry out of serving a thin, sweet spiced chili that clearly suits the Midwestern palate. If you're in a Texas state of mind, the stuff won't impress you much, but served in the traditional Cincinnati Five Way (spaghetti topped with chili, beans, grated cheese and onions), it is a simple, hearty regional food at its best. Source: Unknown

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