Title: Cincinnati chili #2
 Categories: Meat
      Yield: 8 Servings
 
      1 tb Oil
    1/2 c  Onions; chopped
      2 lb Beef ground
    1/4 c  Chili powder
      1 ts Cinnamon
      1 ts Cumin
    1/4 ts Allspice
    1/4 ts Ground red pepper
    1/4 ts Cloves ground
      1    Bay leaf
    1/2 oz Chocolate; unsweetened
      2 cn Beef broth
      1 cn Tomato sauce
      2 tb Cider vinegar
           Spaghetti; cooked
           Cheddar cheese; shredded
 
  Date: Sat, 20 Apr 96 08:43:56 PDT
  
  From: eboyd@shentel.net
  
  Heat oil in a large saucepan over medium heat. Add onion and cook,
  stirring frequently, until tender, about 6 minutes. Add beef, in
  batches if necessary, and cook, breaking up clumps with a wooden
  spoon, until browned. Add chili powder, cinnamon, cumin, allspice,
  cloves, red pepper, bay leaf, chocolate, broth, tomato sauce and
  vinegar; stir to mix well. Bring to a boil. Reduce heat to low; cover
  and simmer 1-1/2 hours, stirring occasionally. Refrigerate overnight.
  Remove the bay leaf. Reheat gently over medium heat. Serve over hot,
  drained spaghetti. Top with shredded cheddar cheese.
  
  MM-RECIPES@IDISCOVER.NET
  
  MEAL-MASTER RECIPES LIST SERVER
  
  MM-RECIPES DIGEST V3 #112