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Cincinnati Chili

  • 40minutes
  • 253calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B12, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 2 onions , chopped fine

  3. 1 garlic clove , minced

  4. 2 tablespoons tomato paste

  5. 2 tablespoons chili powder

  6. 1 tablespoon dried oregano

  7. 1 1/2 teaspoons cinnamon

  8. 1 teaspoon salt , plus more to taste

  9. 3/4 teaspoon pepper

  10. 1/4 teaspoon allspice

  11. 1 pinch paprika

  12. 2 cups chicken broth

  13. 2 cups canned tomato sauce

  14. 2 tablespoons cider vinegar

  15. 2 teaspoons dark brown sugar

  16. 1 1/2 lbs extra lean ground beef

Instructions Jump to Ingredients ↑

  1. Heat oil in Dutch oven over medium-high heat until shimmering.

  2. Cook onions in oil until soft and browned around edges, about 8 minutes.

  3. Add garlic, tomato paste, chili powder, oregano, cinnamon,1 teaspoon salt, pepper and allspice.

  4. Cook until fragrant, about 1 minute.

  5. Stir in chicken broth, tomato sauce, vinegar and sugar.

  6. Add beef and stir to break up meat.

  7. Bring to a boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.

  8. Season with salt.

  9. Serve over a bed of cooked spaghetti.

  10. Top with oyster crackers, warmed canned beans, coarsely chopped onion and grated cheddar cheese. Add a pinch of paprika atop the cheese.

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