This dish goes together quickly and then simmers for an hour. This recipe comes to me from my brother-in-law, Paul. He served his mission in Kentucky and Ohio and brought back this recipe. It quickly became a family favorite. My daughter requested it for her birthday dinner this year. So let’s get started.

First, you’ll need 1 ½ lbs. ground beef.

Next, throw in one chopped onion and one minced garlic clove and brown together.

 Then you’ll need 3 15-ounce cans tomato sauce, 1 T. vinegar, and 1 T. Worcestershire sauce. Pour those ingredients into the pan with the browned ground beef, onion, and garlic.

Next you’ll add a slew of spices:

½ tsp. salt
1 tsp. cumin
1 tsp. allspice
1 tsp. ground cinnamon
1 tsp. red pepper
1 tsp coca
1 T. chili powder

 Stir everything together and bring to a boil.

 Reduce heat to low and simmer for one hour.

Serve over angel hair pasta. Garnish with grated cheese and oyster crackers if desired. Enjoy!

Cincinnati Chili

 1 ½ lbs. ground beef
1 large onion, chopped
1 garlic clove, minced
½ tsp. salt
1 tsp. cumin
1 tsp. allspice
1 tsp. ground cinnamon
1 tsp. red pepper
1 tsp coca
1 T. chili powder
1 T. vinegar
1 T. Worcestershire sauce
3 15-ounce cans tomato sauce