Cincinnati chili is traditionally served over spaghetti with finely shredded cheddar cheese, diced onions, kidney beans, and/or oyster crackers on top.
In a large stockpot over medium-high heat, sauté minced onion in oil for 5 minutes. Add garlic and spices (from chili powder to black pepper), stirring until fragrant, about 2 minutes. Add tomato paste, crushed tomatoes, and 1 cup of the water. Stir and cook another 5 minutes. Add ground beef and begin to break it up into pieces. Mix in Worcestershire sauce and remaining 3 cups of water. Bring to a low boil, turn heat down to medium low, and simmer uncovered for 1½ hours, stirring occasionally. If chili gets too dry, add a bit of extra water. Lastly, add vinegar and chocolate, cooking another 20 minutes or so. Store in refrigerator for up to a week.
Per serving: 457 calories, 15 grams fat (6 grams saturated fat), 135 milligrams cholesterol, 893 milligrams sodium, 29 grams total carbohydrates, 9.5 grams fiber, 53 grams protein.
