Cincinnati Chili

Ingredients

• 4 cups water (or half water, half beef broth)
• 6 oz tomato paste
• 2 lbs ground beef (80/20)
• 1/2 cup onion, finely diced
• 3 tbsp chili powder
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp light brown sugar
• 2 tsp salt
• 1 tsp ground cumin
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1 oz dark chocolate or unsweetened cocoa powder
• 1 bay leaf
• Spaghetti noodles, cooked (for serving)
• Beans (for topping)
• Onion, diced (for topping)
• Cheddar cheese, shredded (for topping)
• Oyster crackers (for topping)

Instructions

1. In a large Dutch oven, combine the water and tomato paste. Whisk together to combine.
2. Crumble the ground beef with your fingers and add to the liquid in the pot.
3. Add all remaining ingredients to the pot and stir to combine.
4. Bring the pot of chili to a simmer over medium heat. Cover and lower heat. Let simmer for 2-3 hours, stirring occasionally. Skim grease from the top as needed.
5. Remove the chili from the heat and allow it to cool to room temperature. Cover and store the chili in the refrigerator overnight.
6. After the chili has cooled overnight, use a spoon to break up the grease on the top of the chili and remove it completely.
7. Bring the chili back to a low simmer over medium heat.
8. Serve the chili warm over spaghetti noodles or over a hot dog with desired toppings.