Cincinnati Chili

I doubled this recipe but I'll just tell you the regular recipe and you won't need to double it. It made a TON.

• 
  
• 1 pound ground (or ground turkey)
• 1 medium onion, chopped
• 6 garlic cloves, minced (I don't think I did that many...possibly 4?)
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1/4 cup white vinegar
• 1/4 cup baking cocoa
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 4 teaspoons ground cinnamon
• 3 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons ground allspice
• 2 teaspoons hot pepper sauce
• 3 bay leaves (I used crushed bay leaves)
• 1 teaspoon sugar
• Salt and pepper to taste
• Shredded cheddar cheese, sour cream, chopped tomatoes and green onions

In a large pot, cook the meat and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.  Discard bay leaves if you used them.

The original recipe found HERE says to serve it over spaghetti. That sounded ridiculous to me. I served it with tortilla chips! Even serving it with rice would be better than spaghetti noodles. Anyway, try it out and let me know what you think! Oh, and maybe take picture during the process to post to this blog?