Paul and Denises Favorite Recipies: Skyline Cincinatti Chili

Ingredients:

1 tablespoon olive oil
2 onions finely chopped (plus more for topping)
1 ounce unsweetened chocolate or 1 Tablespoon cocoa powder (optional)
1 clove garlic minced
2 tablespoons chili powder
1 tablespoon dried oregano
1½ teaspoon ground cinnamon

¾ teaspoon allspice
½ teaspoon ground cloves
2 cups chicken broth
16 ounces tomato sauce
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
2 pounds 93/7 ground beef
1 lb thin spaghetti

shredded cheese

finely chopped onions

oyster crackers

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Directions

In a Dutch oven medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.

Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds.

Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.

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).

Serve over cooked spaghetti with desired toppings such as cheese, onions, and crackers.

Ground beef: You won't have a chance to drain the fat from the beef in this recipe. I think 85/15 is ideal for maximum flavor without too much grease, but you can choose something leaner if you want to.

Toppings: Build your bowl with spaghetti, chili, and cheese, then top it off with onions, or oyster crackers.

Yield: This recipe makes 10 generous servings of Cincinnati Chili.