Cincinnati Chili

• 2 Tablespoons Olive Oil
• 2 Yellow Onions, Diced
• 5 cloves Garlic, Minced
• 2 pounds Ground Beef
• 2 Tablespoons Plus 2 Teaspoons Chili Powder
• 2 Tablespoons Dutch Processed Cocoa Powder
• 2 teaspoons Cinnamon
• 2 teaspoons Worcestershire Sauce
• 2 teaspoons Dried Oregano
• 1 teaspoon Corriander
• 1 teaspoon Cumin
• 1 teaspoon Cayenne Pepper
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Allspice
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Salt
• 15 ounces, fluid Canned Tomato Sauce
• 2 cups Beef Broth
• Cooked Spaghetti Noodles, Chopped Onions, And Shredded Cheddar Cheese, To Serve (optional)

1. Heat olive oil over medium high heat in a Dutch oven or large stock pot. Cook the diced onion for 3 minutes, then add the garlic and cook for one minute more.
2. Brown the ground beef, breaking it up into smaller pieces. Drain grease and return the meat to the pot.
3. Stir in the remaining ingredients. Bring to a boil, then cover and simmer on low heat for 3 hours (or longer if you have time). This chili is best the next day but you can enjoy it hot off the stove as well.
4. Serve over spaghetti noodles with chopped onions and shredded cheddar cheese.

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Taken from tastykitchen.com/recipes/soups/cincinnati-chili-9/ (may not work)