Cincinnati Chili

By Roger829

Ingredients

• 1 tablespoon vegetable oil
• 2 onions , chopped fine
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cinnamon
• 1 garlic clove, minced
• salt and pepper
• 1/4 teaspoon ground allspice
• 2 cups low sodium chicken broth
• 2 cups tomato sauce
• 2 tablespoons cider vinegar
• 2 teaspoons dark brown sugar
• 1 1/2 pounds 85% lean ground beef

Preparation

Step 1

Heat the oil in a Dutch oven over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened and browned around the edges, about 8 minutes.
Stir in the tomato paste, chili powder, oregano, cinnamon, garlic, 1 teaspoon salt, 3/4 teaspoon pepper, and allspice and cook until fragrant, about 1 minute.
Stir in the chicken broth, tomato sauce, vinegar and sugar.
Add the beef, breaking up any large clumps with a wooden spoon.
Bring to a boil, reduce heat to medium-low, and simmer until the chili is deep brown and slightly thickened, 15 to 20 minutes.
Season with salt and pepper to taste and serve. Serves 6 to 8.

Two-Way Served over spaghetti
Three-Way Served over spaghetti and topped with cheese
Four-Way Served over spaghetti and topped with onions and cheese
Five-Way Served over spaghetti and topped with onions, red beans and cheese