A flavorful and hearty Cincinnati-style chili recipe, perfect for a comforting meal.
Fill a large stockpot with water and bring it to a gentle boil.
Using a large pot ensures even cooking and prevents overflow.
Add the ground beef to the pot, breaking it apart with a wooden spoon.
Adding the beef raw allows it to cook evenly and absorb the flavors of the spices.
Stir in the chopped onion and minced garlic.
Finely chopping the onion and garlic ensures they blend well into the chili.
Mix in the tomato sauce, vinegar, and all the spices.
Adjust the spice levels to suit your taste preferences.
Add the Worcestershire sauce and bay leaf, then bring the mixture to a boil.
The bay leaf adds a subtle depth of flavor; remember to remove it before serving.
Reduce the heat and let the chili simmer for 2 hours, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Cook the spaghetti according to package instructions.
Cooking the pasta al dente provides the perfect texture for this dish.
Serve the chili over the cooked spaghetti and top with shredded cheese and kidney beans.
Serve immediately for the best taste and texture.
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