1 1/2 - 2 1/2 tsp. vinegar 1 tsp. Worcestershire sauce 3/4 c. water 1 tsp. garlic salt (or 1 tsp. salt and 1/2 clove of garlic) 1/2 tsp. cinnamon 2 tbsp. chili powder 1 lg. onion, chopped fine 1/2 to 1 tsp. cayenne pepper (or two red peppers or two tsp. of hot sauce) 1/2 tsp. black pepper

The vinegar and cinnamon give the Cincinnati flavor.

Simmer the above ingredients for an hour. Add small amounts of tomato juice or water as needed throughout cooking.

To serve: Place a layer of cooked spaghetti on the bottom of each plate. Place 3 or 4 tablespoons of drained kidney or chili beans on the spaghetti. Scatter. Scatter 2 or 3 tablespoons of chopped onions on the beans. Pour 3/4 to 1 cup of chili mixture on top of the other three items. Top with scattering shredded cheese over the chili.

Cincinnati style comes from the layered effect.