1 quart beef broth
2 lb. lean ground beef
1/4 cup dried onion flakes
4 Tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
3/4 teaspoons instant minced onion
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/16 teaspoon ground red pepper
1 bay leaf
15 ounce can tomato sauce
2 Tablespoons cider vinegar
1/2 ounce unsweetened chocolate
2 cloves garlic, minced
***
Boil beef broth in a 4-quart saucepan. Melt chocolate in broth. Slowly add beef to broth, breaking it into smaller pieces with a potato masher. Cover and simmer 30 minutes. Add all other ingredients and mix well. Bring to a boil. Reduce heat and simmer, covered, for one hour, stirring occasionally. Let cool and refrigerate overnight. Skim off fat before reheating.
***There are a few essentials for an authentic Cincinnati Chili feast. Besides the chili, it should include: spaghetti, shredded sharp cheddar cheese, chopped fresh onion, kidney beans and oyster crackers, with hot sauce, root beer and peppermint patties on the side. It can be eaten as a two way (spaghetti and chili), a three way (spaghetti, chili and cheese), a four way (spaghetti, chili, onions and cheese), or a five way (spaghetti, beans, chili, onions and cheese) with oyster crackers under the spaghetti in each case to soak up the chili juice.
Cincinnati Chili is traditionally served on an oval plate, but whether eaten on an oval plate or in a round bowl, I think you'll find it very delicious.