This recipe is more popular in the east, especially Ohio, where I am from originally. What seems to stymie people when they look at this recipe is the chocolate and cinnamon. Don't let that fool you. Think of the complexities of a great Mexican Mole'.
Cincinnati Chile
2 lbs lean Ground Beef
1 quart Water
2 med Onions, chopped
4 cloves Garlic, minced
2 8oz cans Tomato Sauce
1-2 Cans Black, Pinto Kidney or other Beans - do not drain
1/2 oz Unsweetened Chocolate, grated
1/4 teaspoonful ground Allspice
1/2 teaspoonful Cayenne Pepper
4 Tablespoonfuls Chili Powder
2 Tablespoonfuls White Vinegar
1/4 teaspoonful Ground Cloves
2 Tablespoonfuls Worcestershire Sauce
1 1/2 teaspoonfuls Salt
1 teaspoonful Cinnamon
In a large heavy Dutch Oven, add the Ground Beef and the Water. Cook over med-high heat, breaking up the ground beef until fully cooked.
Add all other ingredients and bring to a boil. Immediately, reduce heat to a simmer and cook uncovered for 2-3 hours until desired consistency is reached.
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