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Cincinnati Chili

October 18, 2009

4 cups water
2-8 oz. Cans tomato sauce
1-6 oz. Can tomato paste
2 cups chopped onion
1 cup chopped celery
2 Tbsp. Chili powder
2 tbsp. Lemon juice
1 tbsp. Sugar

2 bay leaves
4 garlic cloves, minced
2 tsp. Ground cinnamon
1 tsp. Salt
1 tsp. Black pepper
1 tsp. Cumin
1/2 tsp. Allspice
1/4 tsp. Ground cloves
2 lbs. Ground beef
1 lb. Spaghetti, broken in half and cooked

Toppings:
2 cups each—kidney beans, chopped onion, grated cheddar cheese, oyster crackers
Sauté heat in large skillet until browned. Drain grease.

In deep kettle combine all ingredients except spaghetti. Bring to boil. Reduce heat and simmer 1-2 hours, uncovered, until chili is as thick as you like.

Discard bay leaves before serving.

Serve in large flat soup bowls, ladled over spaghetti. Top with toppings as desired.

Makes 8 generous servings.

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