Cincinnati Chili

• 3/4 pounds Lean Ground Beef
• 1/2 whole Onion, Diced
• 2 cloves Garlic, Minced
• 1 Tablespoon Chili Powder
• 1 teaspoon Cocoa Powder
• 1 teaspoon Brown Sugar
• 1/2 teaspoons Oregano, Dried
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Allspice
• 1/4 teaspoons Cayenne Pepper
• 1 can (8 Oz. Can) Tomato Sauce
• 1 cup Chicken Broth (or Beef)
• 1 cup Water
• 1 Tablespoon Cider Vinegar
• 1 can (15 Oz. Can) Kidney Beans, Drained And Rinsed

1. In a large pot, cook ground beef and onions in a small drizzle of olive oil and cook over medium heat until beef is cooked through and onions are tender, about 5-7 minutes. Drain any fat.
2. Add garlic and cook 1-2 minutes more, or until fragrant. Add chili powder, cocoa powder, brown sugar, oregano, cinnamon, allspice, and cayenne. Stir to coat beef/onion mixture. Add tomato sauce, broth, water, vinegar, and beans. Stir to combine (mixture will look rather watery).
3. Bring chili to a boil over medium-high heat. Reduce heat to medium-low and simmer 30-40 minutes, or until thickened and deeper in color.
4. Serve in soup bowls, over spaghetti, or to make chili dogs. Top with diced onion and cheese as desired.

ube pounds, onion, garlic, chili powder, cocoa, brown sugar, oregano, ubc, ubc, ubc, tomato sauce, chicken broth, water, vinegar, kidney beans

Taken from tastykitchen.com/recipes/soups/cincinnati-chili-3/ (may not work)