Cincinnati Chili

• 4 tablespoons extra-virgin olive oil
• 2 sweet onions (such as Vidalia), finely chopped, plus more for topping
• 2 pounds ground beef chuck
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, minced
• 1 15 -ounce can tomato sauce
• 2 medium tomatoes, diced
• 1/4 cup apple cider vinegar
• 1/4 cup chili powder
• 2 tablespoons paprika
• 1 tablespoon ground cinnamon
• 2 teaspoons ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 1 pound spaghetti, cooked
• Pinto beans and grated cheddar cheese, for topping
• Oyster crackers, for serving (optional)

1. Heat the olive oil in a large, heavy pot over medium-high heat.
2. Add the onions and cook, stirring, until translucent, about 5 minutes.
3. Transfer to a plate.
4. Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
5. Remove from the heat and return the cooked onions to the pot; stir in the garlic.
6. Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine.
7. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.
8. Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.
9. Photograph by Kat Teutsch

extravirgin olive oil, sweet onions, ground beef chuck, kosher salt, garlic, tomato sauce, tomatoes, apple cider vinegar, chili powder, paprika, ground cinnamon, ground cumin, ground allspice, ground cloves, cayenne pepper, pinto beans, oyster crackers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cincinnati-chili-recipe.html (may not work)