Cincinnati Chili

• 5 cups water

• 6 oz can of tomato paste

• 1/2 oz Bakers unsweetened baking chocolate

• 1/4 cup chili powder

• 1 tsp cinnamon

• 1 tsp garlic powder

• 1 tsp cumin

• 1/4 tsp allspice

• 1/4 tsp ground cloves

• 1/8-1/4 tsp red pepper flakes

• 1/8 tsp black pepper

• 3/4 tsp salt

• 1/2 tsp sugar

• 2 Tbsp apple cider vinegar

• 1 1/4 lb lean ground beef 90/10

• Diced raw onion

• Oyster crackers

• Shredded mild cheddar

• Cooked spaghetti

Add 5 cups of water in a large pot.

Add the tomato paste and chocolate and heat over medium heat stirring with a whisk to combine for about 3 minutes.

Add chili powder, cinnamon, garlic powder, cumin, allspice, cloves, red pepper flakes, black pepper, salt, sugar and vinegar.

Next, crumble the raw ground beef into the pot with your fingers then use fork to break up the meat into very fine pieces.

Turn heat to high to bring to a boil.

Once boiling, turn the heat down to med-low.

Cook, uncovered, 1 1/2 hours to 2 hours, at a low boil stirring occasionally until sauce has thickened quite a bit.

Serve over spaghetti, top with cheddar, diced onion and crackers. Leftover chili goes great on hot dog’s!!!