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Ingredients
| vegetable oil: 1 Tbl |
| onions: 2 (chopped fine) |
| garlic: 1 clove (minced) |
| canned tomato paste: 2 Tbl |
| chili powder: 2 Tbl |
| dried oregano (ground): 1 Tbl |
| ground cinnamon: 1 1/2 tsp |
| salt: 1 tsp |
| black pepper: 3/4 tsp |
| allspice: 1/4 tsp |
| chicken broth - low sodium: 2 cups |
| canned tomato sauce: 2 cups |
| apple cider vinegar: 2 Tbl |
| dark brown sugar (packed): 2 tsp |
| ground beef, lean: 1.5 lbs |
Cincinnati Chili (America's Test Kitchen)
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- Saute onion in oil until soft and edges are beginning to brown. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper and allspice. Stir for about a minute until spices are fragrant.
- Add broth, tomato sauce, vinegar and brown sugar. Bring to a simmer, being sure to scrape up any browned bits on the bottom of the pan.
- Add meat to sauce. Use a potato masher to break meat up into small pieces. Simmer just 15 minutes.
- Serve chili over spaghetti. For "chili five ways," top with diced raw onion, rinsed and drained cannellini beans or kidney beans and shredded sharp cheddar.