Cinncinnati Chili

Source: ATK; Yield: 6-8 servings

Ingredients

Group 1

• 1 Tbs vegetable oil
• 2 onions, chopped fine

Group 2 – Can all go in one bowl, will be added together

• 1 garlic clove, minced
• 1 Tbs tomato paste
• 2 Tbs chili powder
• 1 Tbs dried oregano
• 1-1/2 tsp ground cinnamon
• 1 tsp salt
• 3/4 tsp ground black pepper
• 1/4 tsp allspice

Group 3

• 2 C low sodium chicken broth
• 2 C canned tomato sauce
• 2 Tbs cider vinegar
• 2 tsp dark brown sugar

Last but not least

• 1-1/2 lbs 86% lean ground beef

Directions

1. Group 1 – Heat oil and sauté onion until soft (about 8 mins).
2. Group 2 – Add Group 2 (garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper, and allspice). Stir for about a minute until fragrant.
3. Group 3 – Add group 3 (broth, tomato sauce, vinegar, and brown sugar). Bring to a simmer, making sure to scrape the browned bits from the bottom of the pan.
4. Add meat to sauce, breaking up into small pieces. Simmer just 15 minutes.
5. Serve chili over spaghetti or starch of choice (in our house: Fritos.)

Notes

• For chili “5 ways” offer diced onion, rinsed and drained cannellini or kidney beans, and shredded sharp cheddar. I have never offered the beans.
• If no allspice is available you can sub with a mixture made of equal parts nutmeg, cinnamon, and clove.
• If no brown sugar is available, you can use white sugar and optional dash of molasses.
• We also add in 1/4 tsp cumin for added heat.