TWO-WAY CHILI - Served over spaghetti
THREE-WAY CHILI - Served over spaghetti and topped with cheese
FOUR-WAY CHILI - Served over spaghetti and topped with onions and cheese
FIVE-WAY CHILI - Served over spaghetti and topped with onions, beans and cheese
- 1 Tbsp. canola oil
- 2 onions, chopped fine
- 1 clove garlic, minced
- 2 Tbsp. tomato paste
- 2 Tbsp. chili powder
- 1 Tbsp. dried oregano
- 1 tsp. cinnamon
- 3/4 tsp. black pepper
- 1/4 tsp. allspice
- 2 cups vegetable broth
- 1 19-oz can mild enchilada sauce
- 2 Tbsp. cider vinegar
- 2 tsp. dark brown sugar
- 1-1/2 lbs. 85% lean ground beef
- Cooked spaghetti
Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around the edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 tsp. salt, pepper and allspice and cook until fragrant, about 1 minute. Stir in vegetable broth, enchilada 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, 20-30 minutes.
Chili can be refrigerated for up to 3 days or frozen for up to 2 months. This chili is fantastic on hot dogs!
Check out Thursday's Treasures for more great recipes!