This is a recipe that I've really never successfully cloned; I admit to purchasing seasoning packets when I prepare it. But for those of you outside of the Cincinnati area, you're not likely to find these packets.

It's really, really different than "Texas Style" Chili, having in addition to conventional seasonings such as Cayenne and Cumin, such seemingly out of place ones -- Nutmeg, Allspice, Cinnamon and Chocolate are added. However, I really do think it's worth a try, so here's a few URL's to get you started...

http://whatscookingamerica.net/Beef/CincinnatiChili.htm
http://allrecipes.com/Recipe/Cincinnati-Chili-I/Detail.aspx
http://homecooking.about.com/library/archive/blbeef89.htm
http://www.wchstv.com/gmarecipes/cincinnatichili.shtml

On the first URL, a commenter says to "not brown the beef," in fact the seasoning packet says to *boil* it -- and I'd agree with the recipes that call for the greater number of Bay Leaves.

This can also be easily made Vegetarian by using something like Morningstar's "Ground Beef" substitute product. We do this a lot as neither Verde nor I really trust feedlot-produced beef and we don't always have 'Bambi-Burger' on hand.

And if you're ever in Southwestern Ohio, do stop and try some!