Cincinnati Chili: a Flavorful Twist on Classic Comfort Food

Ingredients

• 1 pound (450 g) ground beef (80% lean)
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 (14 oz / 400 g) can crushed tomatoes
• 2 tablespoons tomato paste
• 2 cups (480 ml) beef broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 bay leaf
• 1 pound (450 g) spaghetti, cooked according to package instructions
• Grated cheddar cheese
• Kidney beans (optional)
• Chopped onions (optional)
• Oyster crackers (optional)

Instructions

1. 1

   Heat pot over medium heat. Add chopped onion; sauté until translucent. Stir in minced garlic; cook until fragrant.

2. 2

   Add ground beef to the pot. Cook until browned, breaking it apart with a spoon.

3. 3

   Stir in crushed tomatoes, tomato paste, beef broth, and apple cider vinegar. Add Worcestershire sauce, chili powder, cumin, cinnamon, cocoa powder, smoked paprika, salt, pepper, and bay leaf.

4. 4

   Bring to a boil, then reduce heat to low. Let the chili simmer uncovered for 45 minutes, stirring occasionally.

5. 5

   Remove bay leaf; taste and adjust seasoning if necessary.

6. 6

   Serve over a bed of spaghetti, garnished with cheddar cheese and optional toppings.