• 1 tablespoon vegetable oil
• 2 pounds ground beef
• 1/4 cup chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1/2 (1 ounce) square unsweetened chocolate
• 2 (10.5 ounce) cans beef broth
• 1 (15 ounce) can tomato sauce
• 2 tablespoons cider vinegar
• 1/4 teaspoon ground cayenne pepper
• 1/2 cup chopped onion
• 1/4 cup shredded Cheddar cheese

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 with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Refrigerate overnight if possible. Remove the bay leaf. Reheat gently over medium heat..

Classic Cincinnati Chili is served "2 way", "3 way" or "4 way"

2 way: Over a plate of hot drained spaghetti

3 way: Over a plate of spaghetti and covered with shredded cheddar cheese.

4 way: Over a plate of spaghetti and covered with shredded cheddar and diced onions.