Cincinnati Chili(Served Over Thin Spaghetti.)

• 1 qt. beef broth
• 2 lb. very lean ground beef
• 2 Tbsp. chili powder
• 2 cloves garlic, minced
• 1/4 c. onion flakes
• 1 tsp. ground cinnamon
• 1 tsp. ground cumin
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves
• 1 bay leaf
• 1 can tomato sauce
• 2 Tbsp. cider vinegar
• 1/2 oz. unsweetened chocolate (1/2 sq.)
• 1/4 tsp. salt

1. In large pan, bring beef broth to boil.
2. Gradually add ground beef to broth, separating meat into small pieces.
3. Cover and simmer 30 minutes.
4. Mix in rest of ingredients; bring to a boil. Simmer, covered, 1 hour stirring occassionaly.
5. Refrigerate overnight and skim off fat.
6. Reheat slowly and serve over spaghetti.

beef broth, very lean ground beef, chili powder, garlic, onion flakes, ground cinnamon, ground cumin, ground allspice, ground cloves, bay leaf, tomato sauce, cider vinegar, unsweetened chocolate, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362424 (may not work)