Frank's Recipes! Cincinnati Five Way Chili

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Cincinnati Five Way Chili

1 lb. Ground Round (I use ground turkey)
1/2 cup Beef Broth
2 Med. Onions, chopped
1 tablespoon Red Wine Vinegar
1 Med. Celery Rib, chopped
1/2 Ounce (1/2 Square) Unsweetened Chocolate
2 Garlic cloves, minced
1 tablespoon Chili Powder
12 ounces Spaghetti
1 tablespoon Salt
3 tablespoon Butter
1/2 tsp. Cinnamon (I use more)
1 (16 Ounce) can Kidney Beans
1/2 tsp. Ground Cumin
2 cups shredded Cheddar Cheese
1/2 tsp. Basil
Chopped raw Onions
1/2 tsp. Oregano
Oyster Crackers
1/4 tsp. Ground Allspice
1/4 tsp Pepper
1 (28-Ounce) can peeled Tomatoes with added Puree (I use regular tomato sauce)

In a large dutch oven, cook ground round, 1 onion, celery and garlic, stirring often to break up lumps of meat, till beef loses its pink color, about 5 min. add chili powder, salt, cinnamon, cumin, basil, oregano, allspice and pepper. Cook stirring, 1 min.

Add tomatoes with puree, beef broth, vinegar, and chocolate; break up tomatoes with a large spoon. Bring to a boil, reduce heat to low, and simmer till thickened, about 1 hr., adding more beef broth or water if chili gets too thick.

Meanwhile, in a large saucepan of boiling salted water cook spaghetti till tender but still firm, 9 to 10 min. Drain well.

Place warm kidney beans, cheddar cheese, raw onion, and oyster crackers in separate bowls. Serve spaghetti on plates and top with chili. Let people choose their own toppings.