Cincinnati Chili

1 tablespoon vegetable oil
2 onions, chopped fine
1 garlic clove, minced
2 tablespoons tomato paste
2 tablespoons chili powder
(Smoked Ancho Chili preferred)
1/2–1 teaspoon Chipoltle pepper
or Red cayenne pepper
1 tablespoon dried oregano
3 teaspoons ground cinnamon
1/2 teaspoon allspice
1 teaspoon salt
3/4 teaspoon ground black pepper
2 cups low sodium chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
1/3 cup dark brown sugar
1 1/2 lbs 85% lean ground beef

1. Sauté onion in oil until soft and edges are beginning to brown. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper and allspice. Stir for about a minute until spices are fragrant.

2. Add broth, tomato sauce, vinegar and brown sugar. Bring to a simmer, being sure to scrape up any browned bits on the bottom of the pan.

3. Add meat to sauce. Use a potato masher to break meat up into small pieces. Simmer just 15 minutes.

4. Serve chili over spaghetti. For "chili five ways," top with diced raw onion, rinsed and drained cannellini beans or kidney beans and shredded sharp cheddar.