Cincinnati Chili

Serves 6 to 8

1 tablespoon vegetable oil

1 to 1.5 onions chopped fine

2 tablespoons tomato paste

2 tablespoons chili powder

2 tablespoon dried oregano

1-1/2 teaspoons ground cinnamon

2 garlic cloves, minced

Salt & pepper

1/4 teaspoon ground allspice

2 cups chicken broth

2 cups canned tomato sauce

2 tablespoons cider vinegar

1-1/2 pounds 85% lean ground beef

Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around the edges, about 8 minutes. Add 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 chicken broth, tomato sauce, vinegar, and sugar.

Add beef and stir to break up meat. Bring to a boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. (NOTE: I usually end up simmering for at least an hour). Season with salt to taste and serve.

Serve over cooked spaghetti and top with grated cheddar cheese. Can also top with chopped white onions and red beans.