CINCINNATI CHILI ( Georgia's Style)

5# ground chuck or round (thawed)

2 to 2 and 1/2 ounces chili powder (about half a container)

Garlic Salt

Black ground coarse pepper

Cinnamon

2 squares unsweetened chocolate

3 - 6 oz. cans tomato paste

1 small can tomato sauce

2 cans diced tomatoes (chili ready)

8 oz. shredded cheddar cheese

1# spaghetti, cooked and drained

1 large onion, chopped

Chili beans or kidney beans  are optional and can be added later onto the chili

In an 8 quart stock pot, place ground beef that has been broken up and fill with enough water to cover  the meat entirely (very important in tenderizing the beef). Wash hands and mash the meat between fingers until very smooth. It will give the meat a very fine texture as it cooks as  opposed to chunks.

 Put on medium high heat and cook until  it has a mild rolling boil.  Continue to stir and break up the meat and skim off the fat. That's why I choose a leaner ground beef because there's  less fat and skimming. Cook for at least an hour, turning down the heat to medium low. Add  tomato paste, sauce, diced tomatoes, chocolate, chili powder, 3 good shakes of cinnamon a

nd 4 shakes of black pepper, plus add at least 1 tablespoon of garlic salt at first. Stir well and let simmer. This is where the flavors really come together. Keep on medium low or low and cover.  Let simmer for 2 hours.  Stir occasionally.  The longer this is cooked the better. 

At this point, taste and see what the flavor is like. If you want more garlic salt, shake it a  little more until you are satisfied with the taste. Keep the lid off and let simmer another 2 hours, stirring occasionally. Sometimes I even like to make this overnight and simmer on low  or warm until we eat after church. 

To serve, you can eat this in a bowl as chili served with oyster crackers.   Or you can put spaghetti in the bowl or on a plate and top with the chili, chopped onions, and cheese, hence  Cincinnati Style Chili Spaghetti.

Either way (as soup or with spaghetti), you finally top it with chopped onions and shredded cheddar cheese.    If you're really daring,  shake hot pepper sauce on top and WOW!