Cincinnati Chili

4 cups beef broth

2 pounds ground beef

1 tablespoon olive oil

3 cups finely chopped onions

1 tablespoon finely minced garlic

4 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon crushed red pepper flakes

1 bay leaf

2 cups canned tomato sauce

2 tablespoons cider or white vinegar

1/2 ounce (one-half square) unsweetened baking chocolate

Put the broth in a kettle and add the beef a little at a time until it separates into small pieces. Bring to the boil. Cover and let simmer 30 minutes.

Heat the oil in a saucepan and add the onions. Cook, stirring often, until the onions are wilted and start to brown. Add the garlic, cook 1 minute until fragrant. Add chili powder, cumin, cinnamon, allspice, cloves, hot red pepper, cook 1 minute. Add bay leaf and tomato sauce and bring to the boil.

Add the tomato mixture to the meat mixture. Add the vinegar and chocolate. Bring to the boil and cover. Simmer one hour. Remove bay leaf and refrigerate. When ready to serve, skim off the fat, reheat and serve over spaghetti with shredded cheddar.

Serves 4-6

From the NY Times by Craig Claiborne; Pierre Franey, November 1, 1981