Cincinnati Chili

In a large pot over medium heat saute the onion until it starts to turn translucent. Add ground beef and cook until it begins to brown Then pour in the chicken broth. Simmer until beef is browned all over.

Stir in tomatoes and tomato paste. Add vinegar, Worcestershire sauce, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder and bay leaves. Give it a good stir.

Lower the heat and simmer for 3 hours or up to all day. The longer the better. When done remove the bay leaves and skim off any fat from the surface, if any. Before you are ready to eat cook the pasta according to package instructions then drain it.

Serve the chili on top of a bed of angel hair pasta and top with cheddar cheese. If desired dollop with Greek yogurt or sour cream and chopped onions.