Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 2 Tablespoons Olive Oil; 2 Yellow Onions, Diced; 5 cloves Garlic, Minced; 2 pounds Ground Beef; 2 Tablespoons Plus 2 Teaspoons Chili Powder; 2 Tablespoons Dutch Processed Cocoa Powder; 2 teaspoons Cinnamon; 2 teaspoons Worcestershire Sauce; 2 teaspoons Dried Oregano; 1 teaspoon Corriander; 1 teaspoon Cumin; 1 teaspoon Cayenne Pepper; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Allspice; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Salt; 15 ounces, fluid Canned Tomato Sauce; 2 cups Beef Broth; Cooked Spaghetti Noodles, Chopped Onions, And Shredded Cheddar Cheese, To Serve (optional)

19 ingredients

4 steps

Ingredients

2 Tablespoons Olive Oil
2 Yellow Onions, Diced
5 cloves Garlic, Minced
2 pounds Ground Beef
2 Tablespoons Plus 2 Teaspoons Chili Powder
2 Tablespoons Dutch Processed Cocoa Powder
2 teaspoons Cinnamon
2 teaspoons Worcestershire Sauce
2 teaspoons Dried Oregano
1 teaspoon Corriander
1 teaspoon Cumin
1 teaspoon Cayenne Pepper
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Ground Allspice
1/4 teaspoons Ground Cloves
1/4 teaspoons Salt
15 ounces, fluid Canned Tomato Sauce
2 cups Beef Broth
Cooked Spaghetti Noodles, Chopped Onions, And Shredded Cheddar Cheese, To Serve (optional)

Directions

1

Heat olive oil over medium high heat in a Dutch oven or large stock pot. Cook the diced onion for 3 minutes, then add the garlic and cook for one minute more.
2

Brown the ground beef, breaking it up into smaller pieces. Drain grease and return the meat to the pot.
3

Stir in the remaining ingredients. Bring to a boil, then cover and simmer on low heat for 3 hours (or longer if you have time). This chili is best the next day but you can enjoy it hot off the stove as well.
4

Serve over spaghetti noodles with chopped onions and shredded cheddar cheese.