1 1/2 lb. ground beef (ground turkey may be substituted)
1 clove garlic, minced
1 tbsp. onion, minced
1 (15 oz.) can tomato sauce
2 cans water (use empty sauce can)
4 tbsp. chili powder
2 tsp. ground cinnamon
1 tsp. red pepper flakes
1 tsp. ground allspice
1/2 tsp. ground clove
1 bay leaf
1 tsp. salt
1 1/2 tbsp. red wine vinegar

Brown the ground beef (or turkey) in a medium saucepan over medium heat. Stir to break up beef and ensure even browning. As the meat cooks, mince onion and garlic (amounts of these aromatics can be adjusted to taste). Drain the fat from the sauce pan, then stir in onion and garlic.

Once the garlic is fragrant, add the tomato sauce, followed by the two cans of water. Stir. Add chili powder, cinnamon, red pepper flakes, allspice, clove, bay leaf, salt, and vinegar. Stir to combine thoroughly. Once everything is mixed well, cover the pan and simmer over medium-low heat for 30 to 45 minutes.

Note: This chili should be used as chili is used in Cincinnati. That is, since it contains no beans or vegetables, it is naturally thin and should be served with other foods. Serve over spaghetti and top with shredded cheddar to make a "3-way". Add cooked beans or diced onions to make a 4- or 5-way.

We break Saltines into the chili and then cover with cheese. This recipe works for cheese coneys or can be mixed with cream cheese (equal parts chili and cheese) to make a hearty dip. One of the great things about Cincinnati chili is that it can be used as an entree, appetizer, snack, or ingredient. Enjoy!

Submitted by: Burritto