Cincinnati 'Skyline' Chili

Cincinnati-style
Serves 12
Ingredients
  • 1 tablespoon olive oil
  • 2 onions finely chopped (plus more for topping)
  • 1 clove garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 4 teaspoons unsweetened chocolate powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 2 cups chicken broth
  • 16 ounces tomato sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste or ketchup
  • 2 teaspoons brown sugar
  • 2 teaspoons 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 teaspoon salt and 1/2 teaspoon 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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