Five-Way Cincinnati Chili

• Ingredients
• 2 medium onions, diced
• 2 pounds ground beef
• 3 tablespoons cocoa powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon cayenne powder
• 1 (12-ounce) bottle of stout
• 1 (15-ounce) can tomato sauce
• 2 tablespoons apple cider vinegar
• 2 teaspoons Worcestershire sauce
• 2 (15-ounce) cans kidney beans
• 6 cloves garlic, minced
• 1 bay leaf
• 4 cups water
• Salt, to taste
• For serving
• fusilli pasta, cooked
• sharp cheddar cheese, shredded
• raw onion, diced

1. In a dutch oven, saute onions over medium-high heat 2-3 minutes - just until they start to sweat.
2. Add beef and cook until browned, about five minutes.
3. Add cocoa powder, chili powder, cumin, cinnamon, cloves, allspice, and cayenne powder. Coat the onions and beef thoroughly and cook 1 minute.
4. Deglaze the pan with stout. Allow it to simmer for 2-3 minutes to cook out some of the alcohol.
5. Stir in tomato sauce, vinegar, Worcestershire sauce.
6. Add beans, bay leaf, and garlic.
7. Cover with water. Bring to a boil and reduce to simmer. Cook for 1 - 2 hours, until it has reduced to desired consistency. I let mine cook down until its a tad runnier than refried beans. Salt, taste, and adjust as it cooks.
8. Serve over cooked fusilli pasta. Top with shredded sharp cheddar cheese and raw diced onions.

ingredients, onions, ground beef, cocoa powder, chili powder, ground cumin, ground cinnamon, ground cloves, ground allspice, cayenne powder, stout, tomato sauce, apple cider vinegar, worcestershire sauce, kidney beans, garlic, bay leaf, water, salt, fusilli pasta, cheddar cheese, onion

Taken from food52.com/recipes/25774-five-way-cincinnati-chili (may not work)