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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Cincinnati-style chili served over spaghetti. Don't forget the garnishes!! From Cook's Illustrated. Ingredients:
1 tablespoon vegetable oil |
2 onions, chopped fine |
1 garlic clove, minced |
2 tablespoons tomato paste |
2 tablespoons chili powder |
1 tablespoon dried oregano |
1 1/2 teaspoons ground cinnamon |
salt |
3/4 teaspoon ground black pepper |
1/4 teaspoon allspice |
2 cups low sodium chicken broth |
2 cups tomato sauce |
2 tablespoons cider vinegar |
2 teaspoons dark brown sugar |
1 1/2 lbs 85% lean ground beef |
1 lb spaghetti |
cheddar cheese, shredded, for garnish |
onion, minced, for garnish |
pinto beans, for garnish |
Directions:
1. Heat oil in heavy pot over medium-high heat until shimmering. Cook onions until soft and starting to brown. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook for about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.
2. Add beef and break up meat with wooden spoon. Bring to boil, reduce heat to medium-low, and simmer until chili is slightly thickened, about 15 minutes. Season with salt.
3. Serve over spaghetti and garnish as desired with beans, cheese, and onions.
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