Cincinnati Chili

• Cooking spray
• 1/2 teaspoon salt, divided
• 1 1/2 pounds ground sirloin
• 1 1/2 cups plus 3 tablespoons chopped onion, divided
• 2 teaspoons minced garlic
• 1 tablespoon canola oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon ground nutmeg
• 2 tablespoons tomato paste
• 1 cup water
• 2 tablespoons red wine vinegar
• 1 (28-ounce) can diced tomatoes, undrained
• 2 (15.5-ounce) cans dark red kidney beans, rinsed, drained, and divided
• 1 (15.5-ounce) can light red kidney beans, rinsed and drained
• 1/2 cup chopped fresh flat-leaf parsley

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble. Transfer beef to a small bowl; keep warm.
2. Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.

cooking spray, salt, ground sirloin, onion, garlic, canola oil, ground cinnamon, ground red pepper, ground nutmeg, tomato paste, water, red wine vinegar, tomatoes, dark red kidney beans, light red kidney beans, parsley

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