Mom’s Favorite Cincinnati Chili

Use canned tomato sauce for this recipe- do not use jarred spaghetti sauce.

1 Tablespoon vegetable oil

1 medium onion , chopped fine

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

2 tablespoons tomato paste

2 tablespoons chili powder

1 tablespoon dried oregano

1.5 teaspoons ground cinnamon

table salt

3/4 teaspoon ground black pepper

1/4 teaspoon ground allspice (only if you have it)

2 cups low sodium chicken broth

2 cups canned tomato sauce

2 tablespoons cider vinegar

2 teaspoons dark brown sugar

1.5 to 2 pounds ground chuck

1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper , and allspice and cook until fragrant, about 1 minute. Stir in broth, tomato sauce, vinegar and sugar.
2. 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, 15 to 20 minutes. Season with salt and serve with spaghetti, cheese, onions and/or kidney beans. (Chili can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months).