Cincinnati Chili

Cincinnati prides itself on being a true chili capital, with more than 180 chili parlors. Cincinnati-style chili is quite different from kinds of chili, and it has developed a cultlike popularity. What makes it different is the way the meat is cooked. The chili has a thinner consistency and is prepared with an unusual blend of spices that includes cinnamon, chocolate or cocoa, allspice, ad Worcestershire

1 large onion chopped
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti
Toppings (see below)

In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayene pepper, salt, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat.

Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).

Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.

Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let your guest create their own final product.

Two-Way Chili: Chili served on spaghetti

Three-Way Chili: Additionally topped with shredded Cheddar cheese

Four-Way Chili: Additionally topped with chopped onions

Five-Way Chili: Additionally topped with kidney beans

Makes 6 to 8 servings.

Toppings:
Oyster Crackers
Shredded Cheddar Cheese
Chopped Onion
Kidney Beans (16-ounce) can