Cincinnati Chili - cooking recipe

Ingredients

1 1/2 lb. ground round
1 Tbsp. extra virgin olive oil
2 medium onions, chopped fine
1 (1 lb. 12 oz.) can crushed tomatoes (in tomato puree)
1 can water
1 Tbsp. cinnamon
1 Tbsp. cumino
2 Tbsp. chili powder
2 bay leaves
1 Tbsp. sugar
2 (15 oz.) cans Joan of Arc chili beans
1 bar yellow Cheddar cheese, grated
rice or spaghetti (to serve 6)

Preparation

Brown meat in oil in a heavy saucepan, chopping up large pieces with a spatula. Add onions and cook until soft. Add tomatoes, water, spices and beans. Cook over low heat for 2 hours, stirring occasionally to avoid sticking. Serve over rice or spaghetti. Garnish with grated cheese.