Ingredients
2 lbs 90% lean ground beef
1 TBs olive oil
2 cups chopped onions
6 garlic cloves, minced
2 TBs chili powder
1 TB ground cumin
2 tsps brown sugar
2 tsps dried oregano
1 tsp ground cinnamon
1 tsp unsweetened cocoa powder
¼ tsp ground allspice
¼ tsp ground cloves
1 – 15 oz can tomato sauce
1 – 6 oz can tomato paste
2 TBs apple cider vinegar
1 TB Worcestershire sauce
salt & pepper
To Serve
spaghetti
shredded cheddar
chopped onion
kidney beans
Instructions
In a large saucepan, heat the olive oil over medium heat. Add the onions and lightly season with salt. Cook until just starting to turn translucent ~ about 5 minutes. Add the garlic and cook until fragrant ~ about 30 seconds. Add the ground beef and cook until mostly browned through, using a wooden spoon or spatula to break the meat up as it cooks.
Sprinkle the chili powder, cumin, brown sugar, oregano, cinnamon, cocoa powder, allspice, and cloves over the meat. Stir to thoroughly combine. Add the tomato paste and stir to break down the paste and combine it with the meat. Then add the tomato sauce, apple cider vinegar, and Worcestershire sauce. Bring the sauce to a simmer and then reduce the heat to low.
Simmer on low for an hour and a half to let the flavors meld, stirring occasionally. Season to taste with salt and pepper.
Serve over spaghetti with your desired accoutrements. Enjoy!
Notes
SLOW COOKER: this can easily be made in the slow cooker. Sauté the onions and garlic as described. Cook the beef until broken up and just browned. Then place everything in the slow cooker, stir, and let it do its thing for 4 to 8 hours!
NOTE: estimated calories only include the sauce and spaghetti
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