Recipe by GREG IN SAN DIEGO
This recipe came from a recent edition of "Cook's Country" magazine. It is an authentic mid-western chili, served with all the "toppings."
Top Review by rfuller725
This recipe makes chili that tastes exactly like the chili they serve in restaurants in Cincinnati, Ohio. I serve it with spaghetti, onions, beans and cheese for a 4 way chili spaghetti. It is so delicious!
- 1 tablespoon vegetable oil
- 2 onions, chopped fine
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon salt, plus more to taste
- 3⁄4 teaspoon pepper
- 1⁄4 teaspoon allspice
- 1 pinch paprika
- 2 cups chicken broth
- 2 cups canned tomato sauce
- 2 tablespoons cider vinegar
- 2 teaspoons dark brown sugar
- 1 1⁄2 lbs extra lean ground beef
Directions See How It's Made
- Heat oil in Dutch oven over medium-high heat until shimmering.
- Cook onions in oil until soft and browned around edges, about 8 minutes.
- Add garlic, tomato paste, chili powder, oregano, cinnamon,1 teaspoon salt, pepper and allspice.
- 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 a boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
- Season with salt.
- Serve over a bed of cooked spaghetti.
- Top with oyster crackers, warmed canned beans, coarsely chopped onion and grated cheddar cheese. Add a pinch of paprika atop the cheese.