Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the ground beef and cook, breaking it up with a spoon, until browned.
Stir in the chill powder, cumin, cinnamon, allspice, cloves, and cayenne pepper (if using).cook for 1 minute more.
Add the tomato sauce, water, Worcestershire sauce, vinegar, and bay leaf to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the chili has thickened.
Season with salt and pepper to taste.
Serve over spaghetti noodles and top with your favorite toppings, such as shredded cheddar cheese, chopped onions, and kidney beans.
Tips
For a richer flavor, use beef broth instead of water.
If you like you chili spicier, add more cayenne pepper.
To make the chili ahead of time, simply cook it according to the instructions and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to eat, simply reheat the chili on the stovetop or in the microwave.
Cincinnati chili is traditionally served over spaghetti noodles, but it can also be served over other types of noodles, such as macaroni or rotini
Popular toppings for Cincinnati chili include shredded cheddar cheese, chopped onions, kidney beans, oyster crackers, and hot sauce.
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