Cincinnati Chili (America's Test Kitchen

By kawaibaby

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 ground cinnamon
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon allspice
• 2 cups low sodium chicken broth
• 2 cups canned tomato sauce
• 2 tablespoons cider vinegar
• 2 teaspoons dark brown sugar
• 1 1/2 lbs 85% lean ground beef

Preparation

Step 1

1
Saute onion in oil until soft and edges are beginning to brown. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper and allspice. Stir for about a minute until spices are fragrant.
2
Add broth, tomato sauce, vinegar and brown sugar. Bring to a simmer, being sure to scrape up any browned bits on the bottom of the pan.
3
Add meat to sauce. Use a potato masher to break meat up into small pieces. Simmer just 15 minutes.
4
Serve chili over spaghetti. For "chili five ways," top with diced raw onion, rinsed and drained cannellini beans or kidney beans and shredded sharp cheddar.