Cincinnati Chili - My Way

Have you tried Cincinnati Chili?  Warm spices and unexpected garnishes makes this chili unique.  Served over spaghetti, those in the know can order their chili without a second thought, but for us newbies, here's a quick guide to the five ways of Cincinnati chili.  The chili is almost never served on its own (one-way).  Just don't forget the crackers!

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

Cincinnati Chili

• 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
• Salt
• 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

Cooking Directions:

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!

~Adapted from Cook's Country