Name: Cincinnati Chili
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H40M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 8 servings
Ingredients: 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)

Directions

Heat the olive oil in a large, heavy pot over medium-high heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. 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. Remove from the heat and return the cooked onions to the pot; stir in the garlic.
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. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.
Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.

Photograph by Kat Teutsch

Recipe courtesy Food Network Magazine

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Cincinnati Chili

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