Cincinnati Chili

Made this last night for our super bowl party and it seemed to be a hit. Got the recipe from America's Test Kitchen. Be sure to use canned tomato sauce for this recipe—do not use jarred spaghetti sauce.

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

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.

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.)


TWO-WAY CHILI: Served over spaghetti.

THREE-WAY CHILI: Served over spaghetti and topped with cheese.

FOUR-WAY CHILI: Served over spaghetti and topped with onions and cheese.

FIVE-WAY CHILI: Served over spaghetti and topped with onions, beans, and cheese.