- 3/4lb ground beef (I used extra lean)
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- 1 tsp cocoa powder
- 1 tsp brown sugar
- 1/2 tsp oregano
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cayenne pepper
- 1 (8oz) can tomato sauce
- 1c chicken broth*
- 1c water
- 1 Tbsp cider vinegar
- 1 (15oz) can kidney beans, drained and rinsed
- salt and pepper to taste
- To serve: extra diced onion, shredded cheese, and cooked spaghetti or hot dogs and buns
- In a large pot, cook ground beef and onions in a small drizzle of olive oil and cook over medium heat until beef is cooked through and onions are tender, about 5-7 minutes. Drain any fat.
- Add garlic, and cook 1-2 minutes more, or until fragrant. Add chili powder, cocoa powder, brown sugar, oregano, cinnamon, allspice, and cayenne. Stir to coat beef/onion mixture. Add tomato sauce, broth, water, vinegar, and beans. Stir to combine (mixture will look rather watery).
- Bring chili to a boil over medium-high heat. Reduce heat to medium-low, and simmer 30-40 minutes, or until thickened and deeper in color.
- Serve over spaghetti or hot dogs with diced onion and cheese as desired.
*Gluten and Dairy Free Notes: Just be sure your broth is gluten free. I like Pacific Naturals brand.
Cincinnati two-way: chili over spaghetti
Cincinnati three-way: chili over spaghetti with shredded cheese
Cincinnati four-way: chili over spaghetti with cheese and either kidney beans or diced onion
Cincinnati five-way: chili over spaghetti with cheese, kidney beans, AND diced onion