Cincinnati Chili - cooking recipe

Ingredients

1 lb ground beef
1 lb Italian sausage, removed from casings
2 medium onions, diced
6 garlic cloves, minced
2 (8 ounce) cans tomato sauce
1 (5 ounce) can tomato paste
1 (15 ounce) can diced tomatoes
2 (15 ounce) cans beans (pinto or kidney)
1/2 cup red wine
3 cups beef broth
4 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon unsweetened cocoa
1 tablespoon oregano
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Preparation

Put the ground beef and Italian sausage with about 1 T oil in a large sauce pan and brown over medium heat.
Drain off excess fat, then add diced onion and minced garlic and cook for about five minutes, stirring often to prevent burning.
Add all of the remaining ingredients except for the beans and bring to a boil, then cover and reduce to a simmer for one hour.
Stir often to prevent sticking; add water or broth if the chili looks too dry.
After one hour, add the beans and cook for 15 more minutes to heat through.
Traditionally Cinci Chili is served over spaghetti or linguine with additional optional toppings including grated cheddar cheese, chopped sweet onion and sour cream.