Cincinnati Chili(Serves 4, Or 8 Over Spaghetti.)

• 1 Tbsp. olive oil
• 2 medium onions, finely chopped
• 4 cloves garlic (optional), finely minced
• 2 lb. lean ground beef
• 4 c. beef broth
• 1 (15 oz.) can tomato sauce
• 1 tsp. ground allspice
• 3 Tbsp. chili powder
• 1/2 tsp. cayenne (or more if you wish it hotter)
• 1 tsp. cumin seed, freshly roasted in a small skillet and ground
• 1 tsp. flour
• 2 Tbsp. water
• 1 bay leaf
• 1/4 tsp. ground cloves
• 2 Tbsp. white or cider vinegar
• 1/2 oz. unsweetened chocolate
• 1 can small black olives
• 1 can red kidney beans, drained
• salt (if desired)
• spaghetti, chopped onions, cheese and oyster crackers (selection as desired)

1. In a covered medium (4-quart) saucepan, sweat onions and garlic in oil over medium flame until soft and translucent, about 8 minutes.
2. With a slotted spoon, lift out the onions and garlic and set aside.

olive oil, onions, garlic, lean ground beef, beef broth, tomato sauce, ground allspice, chili powder, cayenne, cumin, flour, water, bay leaf, ground cloves, white, unsweetened chocolate, black olives, red kidney beans, salt, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792527 (may not work)