FRIDAY NIGHT DINNER--cincinnati chili and an apology

  All I can say is, "man, did I ever screw up!"  LIVING TASTEFULLY is in big trouble when I start messing around on the computer, which is exactly what I was doing yesterday.  Hopefully, everything is back to where it should be this morning... If you run across anything that  makes absolutely no sense to you, please let me know so I can correct it.  In the meantime, here is a recipe for Cincinnati Chili I made the other night.  It was very good.  Nothing wrong with this.

                                            CINCINNATI CHILI

Chili:
• 1 1/2 pounds ground bison or lean beef
• 1/2 pound ground pork
• 2  8 ounce cans tomato sauce
• 1  6 ounce can tomato paste
• 5 cloves of garlic, minced
• 2 cups diced onion
• 2 tablespoons chili powder
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 2 bay leaves
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cumin
• 1 tablespoon sugar
• 1 tablespoon unsweetened cocoa
• 1/2 teaspoon nutmeg
• 1/2 teaspoon celery seed
• 2 tablespoons lemon juice
• 1/2 cup water
• 1 pound thin spaghetti, broken in half, cooked and tossed with 3 tablespoons olive oil
toppings:
• 2 cups light red kidney beans
• 2 cups chopped onions
• 2 cups grated cheddar cheese
1.  Sauté the ground bison or beef and ground pork in a large pot until browned.  Drain any grease.
2.  Add all of the remaining chili ingredients, except of course, the spaghetti.  Cover and bring to a boil.  Reduce the heat and simmer for about 1 to 1 1/2 hours, uncovered.  Discard the bay leaves.
3.  Serve over the spaghetti and add the toppings of your choice.