Almost Cincinnati Chili

• 2 1/4 lb 75% Lean Ground Beef
• 3 1/2 Yellow Onions, chopped
• 32 oz beef stock
• 16 oz tomato sauce
• 2 1/4 tbsp apple cider vinegar
• 2 1/4 tbsp worcestershire sauce
• 3 1/4 tbsp chili powder
• 3 tbsp cocoa powder
• 1/2 tbsp smoked paprika
• 2 1/4 tsp garlic, minced
• 1 1/4 tsp ground cinnamon
• 1 1/4 tsp ground cumin
• 3/4 tsp cayenne pepper
• 3/4 tsp salt
• 1/4 tsp ground cloves, heaping
• 1/4 tsp allspice, heaping
• 1 large bayleaf
• 1 shredded cheese
• 1 kidney beans
• 1 chopped green onion
• 1 sour cream
• 1 oyster crackers

1. In a large skillet or stove top dutch oven brown the ground beef and finely chopped onion.
2. Drain the fat.
3. Pour the beef stock in the skillet with the beef and onion and simmer for 12 minutes.
4. While this is simmering prepare all of the spices list into a small bowl.
5. Once the 12 mins is up add the spices to the skillet and mix in well.
6. Now add the rest of the liquids and mix in well.
7. Let this simmer UNCOVERED for 75 to 90 minutes until aromatic and reaches a thick sauce/chili like consistency.
8. Stir occasionally.
9. Remove from heat and skim the excess fat off the top with a ladle and remove the bayleaf.
10. Serve and enjoy!
11. This pairs well over hot spaghetti noodle, on a hot dog, on a loaded baked potato, or even as by itself in a bowl with your favorite garnishes!
12. I decided to top spaghetti with mine and garnish with cheese, onion, sour cream.

ground beef, yellow onions, beef stock, tomato sauce, apple cider vinegar, worcestershire sauce, chili powder, cocoa, paprika, garlic, ground cinnamon, ground cumin, cayenne pepper, salt, ground cloves, allspice, bayleaf, cheese, kidney beans, green onion, sour cream, crackers

Taken from cookpad.com/us/recipes/352855-almost-cincinnati-chili (may not work)