CINCINNATI CHILI (AMERICA'S TEST KITCHEN)

Cincinnati Chili (America's Test Kitchen) image

Provided by DrGaellon

Categories Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

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 ground cinnamon
1 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low sodium chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 lbs 85% lean ground beef

Steps:

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.

Nutrition Facts : Calories 250.9, Fat 15.3, SaturatedFat 5.4, Cholesterol 57.9, Sodium 752.2, Carbohydrate 10.5, Fiber 2.7, Sugar 5.6, Protein 18.7