Cincinnati Chili

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
1 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low sodium chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85-percent lean ground beef

Instructions

1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around the edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar and sugar.
2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt to taste and serve. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)

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