Cincinnati Spagetti/Chili

By kburner

Ingredients

• 1 tablespoon vegetable oil
• 2 onions , chopped fine
• 1 clove garlic , minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1-1/2 teaspoons ground cinnamon
• Salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon 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 percent lean ground beef

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.

2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)