Ingredients

1 pound lean ground beef
1 small onion, chopped
1 tablespoon unsweetened cocoa
2 teaspoons chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can (28 ounces) crushed
   tomatoes
1 can (6 ounces) tomato paste
1/2 cup Barrington Cellars Baco
   Noir
1 tablespoon sugar
1/2 teaspoon salt

Note: may substitute a dry red for the Baco Noir.

Directions

1. In a large saucepan or soup pot, brown the beef with the onion over medium heat for 6 to 8 minutes, or until no pink remains in the meat.

2. Drain off any excess liquid, then return the saucepan to the stove and add the remaining ingredients; mix well.

3. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.

TIPS: This type of chili has the mole (pronounced "moe-lay") flavoring that is popular in traditional Mexican cooking. And to make it authentic Cincinnati-style chili, serve it up over spaghetti and sprinkle finely shredded Cheddar cheese over the top.