Cincinnati Chili

It's cold. This time of year I always crave warm, beef-based meals. Growing up, my g-ma always made Cincinnati Chili on New Year's Day, we always looked forward to its warmth and enticing aroma. I came up with this recipe on my own, I think it has more spice than g-ma's, but it definitely reminds me of hers.


Cincinnati Chili

1 lb. ground beef
1 white onion, chopped, divided
1 green pepper, chopped
1 large can (29oz.) can tomato sauce
1 can (14.5 oz) can diced tomato
2 tsp. cinnamon
s/p to taste
2 cloves garlic, pressed
2 tsp. sugar
1 Tbsp. Chili powder
1 tsp. cumin
1/2 tsp. allspice
1/4 tsp. cloves

Brown beef, season with salt and pepper, drain. Add peppers and onion, saute a few minutes until soft. Add tomatoes and sauce and remaining ingredients. Simmer at least 30 minutes. Serve over regular or gluten-free spaghetti noodles. Serve with warm kidney beans, chopped raw onion, shredded cheese and sour cream as optional toppings.