This Cincinnati-style chili is inspired by the Gold Star Chili recipe, a restaurant chain found in portions of Indiana, Kentucky & Ohio. It has a unique sweet/spicy flavor, and is served over spaghetti and topped with cheese. If you're not from the midwest, you would probably argue that this is spaghetti sauce or coney sauce, not chili - but whatever you call it, it's delicious!
2 lbs ground beef
4 medium grated onions
1 qt water
(I tripled this recipe to make enough for our group, but I don't recommend tripling the water. Double would have been plenty!)
1 tsp garlic salt
1 1/2 tbsp white vinegar
1 large can tomato sauce
4 Tbsp chili powder
1 tsp cinnamon
2 dashes A-1 sauce
5-6 bay leaves
1 tsp whole allspice
4 dried cayenne peppers
Brown meat & onions. Beef should be chopped finely during the cooking process to achieve the right texture. Drain beef & add water, salt, vinegar, tomato sauce, chili powder, cinnamon & A-1. Tie bay leaves, allspice & cayenne peppers into a cheesecloth bag, & add to other ingredients. Heat to a simmer & allow to simmer for at least 3 hours. Pour into plastic containers, allow to cool. Cover, label & freeze.
Thaw & reheat (or heat from frozen in microwave if you're in a hurry!)
For a chili 3-way - Pour heated chili over cooked spaghetti & top with cheese. Add beans or onions for a chili 4-way, or beans AND onions for a chili 5-way. Or, serve this chili on top of a hot dog & enjoy a Cincinnati-style coney dog!
Adapted from a recipe found here: http://www.cooks.com/recipe/rq8u503y/gold-star-chili.html