Ingredients
Scale
- 2 tablespoon vegetable oil
- 1 large onion, finely chopped (about 1 1/2 cups), some onions reserved for topping
- 5 garlic cloves, minced
- 2 pounds ground beef
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 2 tablespoon apple cider vinegar
- 1 15-ounce can tomato sauce
- 2 cups beef broth
- 2 bay leaves
- 1 pound spaghetti, cooked for serving
- finely grated sharp cheddar cheese
- drained canned kidney beans, for serving
Instructions
- In a large Dutch oven, heat the oil over medium-high heat. Add the onions and garlic and cook for for a couple of minutes, until the onions begin to soften. Five minutes should do.
- Add the ground beef and use the back of a spoon or spatula to break the ground beef up as it cooks. Saute until the beef is cooked through. Drain off the excess fat and discard.
- Add the spices and tomato paste. Stir to combine.
- Add the tomato sauce, beef broth, worcestershire, vinegar, and bay leaves. Stir all that in too.
- Reduce the heat to low and allow the chili to simmer, uncovered, for 45 minutes to 1 hour. Stir occasionally until lovely and thickened.
- For serving, spoon generously into bowls. Top with chopped onions, grated cheddar cheese, and a few spoonfuls of kidney beans. Enjoy warm.
- Store chili in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 12