Cincinnati 'Skyline' Chili

Cincinnati-style
Serves 12
Ingredients
  • 1 Tbsp olive oil
  • 2 onions finely chopped (plus more for topping)
  • 1 clove garlic minced
  • 2 Tbsp chili powder
  • 1 Tbsp dried oregano
  • 4 tsp unsweetened chocolate powder
  • 3/4 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 2 cup chicken broth
  • 16 ounces tomato sauce
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp tomato paste or ketchup
  • 2 tsp brown sugar
  • 2 tsp Worcestershire sauce
  • Salt and freshly ground black pepper
  • 2 pounds ground beef (preferably 85/15, see note 2)
  • cooked spaghetti for serving
  • extras: shredded cheese, dark red kidney beans, finely chopped onions, and oyster crackers
Directions
  1. In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions and garlic until softened, about 5 minutes.
  2. Stir in chocolate powder, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.
  3. Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. Season to taste with salt and pepper (I like 1 tsp salt and 1/2 tsp pepper).
  4. Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.
Notes

3-Way: Spaghetti, Chili, Cheese

4-Way: Spaghetti, Chili, Cheese, Onions OR Beans

5-Way: aka "the works": Spaghetti, Chili, Cheese, Onions AND Beans

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