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Cincinnati Chili

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Cincinnati Chili

Use canned tomato sauce for this recipe-do not use jarred spaghetti sauce.

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

Instructions

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.)
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