- 2 T vegetable oil
- 1 medium, finely chopped onion
- 2 lbs ground beef (I used turkey)
- 1/4 c chili powder (I used 1 1/2T ancho and 1 1/2 T Mexican red)
- 1 t cumin
- 1 t allspice
- 1/2 t ground cloves
- 2 bay leaves
- 1/4 t cayenne pepper
- 1 1/2 c tomato puree
- 4 c beef stock
- 2 1/2 oz chopped dark chocolate
- 2 T sherry vinegar
- 2 pinches or to taste sea salt
- 2 grinds of black pepper
In a large pot, heat oil and saute onion over medium heat until translucent.
Add beef or turkey and cook until browned. Stir in chili powder, cumin, allspice, cloves, bay leaf, cayenne and tomato puree. Cover and let simmer for 20 minutes.
Add stock. Let simmer, uncovered, for 1 hour.
Add chocolate and vinegar. Stir until chocolate has melted in. Remove bay leaves and season with salt and pepper.
If you choose to serve this Cincinnati style you need to boil some spaghetti, chop some onion, grate some cheese. Beans if you want them. I serve it by putting a serving of spaghetti on a plate. I top that with a bit of grated cheddar. Then I add some chili. Then some beans. Then more cheddar. Then onions. Garnish with crackers. Or those little bitty oyster crackers. Stir it up. Eat it. And if you are lucky you might have a Tricerahops ready to go!
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