Recipe: Cincinnati Chili

Cincinnati Chili

3 lb. ground chuck
2 medium onions, chopped
3 cloves garlic, crushed
2 cans (15oz. size) tomato sauce
2 cups beef broth
1/4 cup redwine vinegar
l/4 cup Worcestershire sauce
1/4 cup chili powder
2 tsp. dried oregano leaves, crushed
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cloves
1 oz. unsweetened chocolate, chopped

Condiments
1 lb. spaghetti, cooked
1 can (15 oz.) kidney beans, drained and rinsed
1 small red onion, chopped
2 cups (8 oz.) shredded Cheddar cheese
Small oyster crackers

1. In large saucepan or Dutch oven, over medium?low heat, saut meat, onions and garlic 12 to 15 minutes or until meat is no longer pink and vegetables are tender, stirring occasionally to break up meat.

2. Add tomato sauce, beef broth, vinegar and Worcestershire sauce; mix well. Heat to simmering. Add seasonings and chocolate; mix well. Cook 1?1/2 hours, stirring often, until chili is thick. To serve: On each plate, spoon chili over spaghetti; sprinkle with kidney beans, onion, cheese and oyster crackers.

Makes 8 servings. Per serving (without condiments): 443 calories, 31 g protein,
16 g carbohydrate, 29 g fat, 101 mg cholesterol, 1719 mg sodium.