Cincinnati Chili

• 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 cinnamon
• 1 teaspoon salt, plus more to taste
• 3/4 teaspoon pepper
• 1/4 teaspoon allspice
• 1 pinch paprika
• 2 cups chicken broth
• 2 cups canned tomato sauce
• 2 tablespoons cider vinegar
• 2 teaspoons dark brown sugar
• 1 1/2 lbs extra lean ground beef

1. Heat oil in Dutch oven over medium-high heat until shimmering.
2. Cook onions in oil until soft and browned around edges, about 8 minutes.
3. Add garlic, tomato paste, chili powder, oregano, cinnamon,1 teaspoon salt, pepper and allspice.
4. Cook until fragrant, about 1 minute.
5. Stir in chicken broth, tomato sauce, vinegar and sugar.
6. Add beef and stir to break up meat.
7. Bring to a boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
8. Season with salt.
9. Serve over a bed of cooked spaghetti.
10. Top with oyster crackers, warmed canned beans, coarsely chopped onion and grated cheddar cheese. Add a pinch of paprika atop the cheese.

vegetable oil, onions, garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper, allspice, paprika, chicken broth, tomato sauce, cider vinegar, brown sugar, extra lean ground beef

Taken from www.food.com/recipe/cincinnati-chili-214724 (may not work)