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Message: <blockquote data-quote="Pbartender" data-source="post: 5087961" data-attributes="member: 7533">Alright...  Bear with me, many of my recipes are a bit off the cuff, and more than half from memory. This is (more or less) the best recipe I've used yet. Note that amounts of ingredients are slightly negotiable, depending on your taste, though none should be left out:2 lbs. ground beef2 15 oz. cans tomato saucehalf of a finely chopped onion (save the other half)1 ½ tbsp cider vinegar1 tsp Worcestershire sauce2 cloves garlic2 tbsp chili powder2 tsp cayenne5 bay leaves2 tsp cumin2 tsp cinnamon1 tsp allspice (or ½ tsp each of nutmeg, ground cloves and ground black pepper)2 tbsp cocoa powder (the unsweetened stuff you use for baking, NOT instant cocoa mix)So, the first part is probably the weirdest...Put the tomato sauce into a sauce pan, and add in the raw ground beef while the tomato sauce is still cold.  Mix together, until smooth.  Then, turn on the heat.  (This is important for Cincinnati aficionados, as it is the best way to get the proper consistency for the sauce, which should have a very smoothly fine texture with regards to the bits of meat.  The other way to do it, if adding raw meat to the sauce bothers you, is to brown the meat and chopped onion in a skillet, drain it, and then quickly run it through a blender on low to break up the bits of meat into very small crumbs.)Finally, add in the chopped onion and the remainder of the ingredients, and mix well (it's the cinnamon, allspice and cocoa that give it the distinctive flavor).  Heat until boiling, and then simmer for a half hour or more.  The sauce should be just a little bit on the thin side.Serve over spaghetti noodles, with chopped onion, kidney beans, oyster crackers, finely shredded cheddar cheese, and hot sauce on the side.  Garlic bread is a traditional side.</blockquote>

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