Cincinnati Chili

I hadn't heard of "Cincinnati Chili" until visiting my mom in Cinci for Christmas in 2001, but it was clear that I had to try this local favorite while there. It's nothing like Texas chili, but I recommend you try it at least once because it is pretty unique. This is great as a crock pot recipe. I haven't tried it with vegetarian ground "beef," but I'd expect it to be pretty good (as I've been using more vegetarian meats in my cooking and many are the same or better than real meats).

Ingredients
1/2 lb. lean ground beef
1 can (29 oz.) tomato sauce
1 can (14 1/2 oz.) peeled whole tomatoes
1 small onion, chopped
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp salt
1/2 tsp pepper
1 1/2 tbsp chili powder
1 tbsp white vinegar
1 clove garlic (whole)
3 bay leaves
Prepared spaghetti
A heap of small shredded mild cheddar cheese (mild is important, as is small)

Method

• Brown beef, cook onions with it and drain
• Add beef & onions to crock pot
• Add rest of ingredients to crock pot (this recipe is so easy!)
• Cook on low, 4-5 hours
• Remove bay leaves and garlic
• Serve on a bed of spaghetti

Options - 3-way, 4-way, 5-way

• 3-way
• Add a heap of shredded mild cheddar on top of chili
• 4-way
• Add a heap of shredded mild cheddar on top of chili
• Add fresh chopped onion on top of cheese
• 5-way
• Add a heap of shredded mild cheddar on top of chili
• Add fresh chopped onion on top of cheese
• Add kidney beans on top
• Coneys (little hot dogs)
• Place a prepared hot dog in a bun, top with chili, serve as is or 3- 4- or 5-way
• If desired add mustard to hot dog before topping