Cincinnati Chili

From Cook’s Country. Serve over spaghetti, topped with beans, chopped onion, and/or shredded cheese.

Has Kim tried this? No

1 tbsp vegetable oil

2 onions, chopped fine

1 garlic clove, minced

2 tbsp tomato paste

2 tbsp chili powder

1 tbsp dried oregano

1 1/2 tsp cinnamon

3/4 tsp pepper

1/4 tsp allspice

2 c low-sodium chicken broth

2 c canned tomato sauce

2 tbsp cider vinegar

2 tsp dark brown sugar

1.5 lbs 85-percent lean ground beef

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 tsp salt, pepper, and allspice and cook until fragrant, 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.

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