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Courtesy of Mary Anna DuSablon, author of Cincinnati Recipe Treasury, Ohio University Press,1985 is a recipe for Cincinnati Chili the way it was meant to be.

Cincinnati Chili Ingredients: 2 to 3 lbs. ground beef 1 qt. cold water 1 6-oz. can tomato paste 2 large onions, chopped (about 1 1/2 c.) 1 1/2 Tbls. vinegar 1 tsp. Worchestershire sauce 1 garlic clove, chopped fine 2 Tbls. chili powder 5 bay leaves 2 tsp. cinnamon 1 tsp. allspice 2 cayenne peppers (more to taste) 1 1/2 tbls. unsweetened cocoa Salt & pepper to taste 1 1/2 lbs. cooked spaghetti 1 lb. Cheddar cheese, grated 1 box oyster crackers 1 16-oz. can kidney beans 1 onion, chopped fine (optional)

Crumble the raw ground beef into the water. Add all the ingredients except the spaghetti, cheese, crackers, beans and onions and bring to a boil. Stir well, breaking all the meat up before it cooks. Cover and simmer two or more hours, stirring occasionally. Properly individual servings are served with Cincinnati chill placed in an oval dish over spaghetti with grated cheese on top. This makes a three-way. A four-way also includes the chopped onions under the grated cheese. And a five-way includes the beans under the onions and grated cheese. Oyster crackers are served in a small round dish on the side.

For absolute authenticity, DuSablon writes that each serving should have a piece of pepper. Another option, known as a Coney, includes the same chili ingredients, sans beans, on a hot dog with MUSTARD and bun. But, please, don't try this at home. The truly authentic Cincinnati chili experience occurs in a chili parlor, where it all began.

To enjoy other recipies & artical's in The Insiders' Guide to Greater Cincinnati Series, Please see below.