Ingredients
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1 tablespoon vegetable oil
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2 tablespoons tomato paste
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2 tablespoons chili powder
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1 tablespoon dried oregano
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1 1/2 teaspoons cinnamon
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1 teaspoon salt, plus more to taste
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3/4 teaspoon pepper
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1/4 teaspoon allspice
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1 pinch paprika
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2 cups chicken broth
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2 cups canned tomato sauce
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2 tablespoons cider vinegar
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2 teaspoons dark brown sugar
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1 1/2 lbs extra lean ground beef
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2 onions, chopped fine
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1 garlic clove, minced
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering.
- Cook onions in oil until soft and browned around edges, about 8 minutes.
- Add garlic, tomato paste, chili powder, oregano, cinnamon,1 teaspoon salt, pepper and allspice.
- Cook until fragrant, about 1 minute.
- Stir in chicken broth, tomato sauce, vinegar and sugar.
- Add beef and stir to break up meat.
- Bring to a boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
- Season with salt.
- Serve over a bed of cooked spaghetti.
- Top with oyster crackers, warmed canned beans, coarsely chopped onion and grated cheddar cheese. Add a pinch of paprika atop the cheese.