Cincinnati-Style Chili

• 2 tablespoons vegetable oil
• 2 medium onions chopped
• 5 cloves garlic minced
• 2 pounds beef chuck ground
• 4 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon cumin ground
• 1/2 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves ground
• 1/4 teaspoon coriander ground
• 1 each bay leaves
• 1 tablespoon red wine vinegar
• 1 tablespoon molasses
• 1 cup tomato sauce
• 1 1/2 cups water
• 1 x spaghetti cooked and drained,
• 1 x hot chili peppers
• 1 x cheddar cheese grated

1. In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened.
2. Add the ground beef, stirring, until the beef is no longer pink.
3. Drain off any excess fat and discard.
4. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute.
5. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil.
6. Reduce heat and simmer chili, covered for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soupy consistency.
7. Discard bay leaf and adjust seasoning with salt and pepper.
8. Serve the chili over cooked spaghetti with the traditional accompaniments.

vegetable oil, onions, garlic, beef chuck ground, chili powder, paprika, cumin ground, allspice, cinnamon, cloves ground, coriander ground, bay leaves, red wine vinegar, molasses, tomato sauce, water, hot chili peppers, cheddar cheese

Taken from recipeland.com/recipe/v/cincinnati-style-chili-41862 (may not work)