Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 1 tablespoon vegetable oil; 2 onions, chopped fine; 1 garlic clove, minced; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 tablespoon dried oregano; 1 1/2 teaspoons cinnamon; 1 teaspoon salt, plus more to taste; 3/4 teaspoon pepper; 1/4 teaspoon allspice; 1 pinch paprika; 2 cups chicken broth; 2 cups canned tomato sauce; 2 tablespoons cider vinegar; 2 teaspoons dark brown sugar; 1 1/2 lbs extra lean ground beef

16 ingredients

10 steps

Ingredients

1 tablespoon vegetable oil
2 onions, chopped fine
1 garlic clove, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons cinnamon
1 teaspoon salt, plus more to taste
3/4 teaspoon pepper
1/4 teaspoon allspice
1 pinch paprika
2 cups chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 lbs extra lean ground beef

Directions

1

Heat oil in Dutch oven over medium-high heat until shimmering.
2

Cook onions in oil until soft and browned around edges, about 8 minutes.
3

Add garlic, tomato paste, chili powder, oregano, cinnamon,1 teaspoon salt, pepper and allspice.
4

Cook until fragrant, about 1 minute.
5

Stir in chicken broth, tomato sauce, vinegar and sugar.
6

Add beef and stir to break up meat.
7

Bring to a boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
8

Season with salt.
9

Serve over a bed of cooked spaghetti.
10

Top with oyster crackers, warmed canned beans, coarsely chopped onion and grated cheddar cheese. Add a pinch of paprika atop the cheese.