Cincinnati Chili

This recipe came from a recent edition of "Cook's Country" magazine. It is an authentic mid-western chili, served with all the "toppings."

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 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

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.