Monday, March 1, 2010

Matt's Chili

My husband Matt loves to cook. There are several things he makes really well, and one of them is chili. He made this recipe up after a trip to Cincinnati where in his opinion, they have the best chili ever. They serve it over Spaghetti noodles -- which is how Matt likes to eat it. I prefer it straight up with a few saltine crackers.

1 ½ lb. lean ground beef
1 small onion, shopped
1 29-oz. can tomato sauce
1 14 ½-oz. can whole tomatoes
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon chili powder
1 tablespoon white vinegar
1 garlic clove
3 bay leaves
1 small can kidney beans

Cook onions in a medium skillet until transparent. Add beef. Brown meat with onions. Drain grease. Place meat & onions in a large pan or crock-pot. Add remaining ingredients. Cook slowly 4 to 5 hours covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with grated cheddar cheese.

Serves 6 to 8.