Cincinnati Chili

• 1 1/2 tsp. salt
• 1 lb. ground beef
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 c. tomato sauce
• 2 Tbsp. catsup
• 1 c. water
• 1 Tbsp. vinegar
• 1 Tbsp. chili powder
• 1 Tbsp. paprika
• 1 tsp. pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. turmeric
• 1/2 tsp. marjoram
• 1/2 tsp. allspice
• 1/4 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. mace
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cardamon
• 1/2 bay leaf
• 1 tsp. honey
• 1/2 oz. unsweetened chocolate, grated
• tomato juice as needed
• 9 oz. thick spaghetti, cooked and buttered
• 1 (16 oz.) can kidney beans, heated
• 2 onions, chopped
• 3/4 lb. Cheddar cheese, grated

1. Sprinkle 1/2 teaspoon salt into a large skillet.
2. Turn the heat to medium and add the meat, onions and garlic.
3. Cook until meat is brown but still soft.
4. Add tomato sauce, catsup, water and vinegar.
5. As mixture begins to boil; add the rest of the salt, the remaining spices and herbs, the honey and chocolate.
6. Cover and simmer on very low heat for about 1 hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry.
7. It should be a thick sauce.
8. Discard bay leaf.

salt, ground beef, onions, garlic, tomato sauce, catsup, water, vinegar, chili powder, paprika, pepper, ground cumin, turmeric, marjoram, allspice, nutmeg, cinnamon, ground cloves, mace, ground coriander, ground cardamon, bay leaf, honey, unsweetened chocolate, tomato juice, thick spaghetti, kidney beans, onions, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=493287 (may not work)