Foodie Indian

Ingredients:

• 2 pounds ground beef
• 2 cups beef broth
• 2 cups water
• 2 cans (6 ounces each) tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons cocoa powder
• 2 teaspoons white vinegar
• 2 teaspoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Optional toppings: spaghetti, shredded cheddar cheese, diced onions, kidney beans, oyster crackers

Instructions:

1. In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
2. Add the minced garlic and chopped onion to the pot, and sauté for a few minutes until they become fragrant.
3. Stir in the tomato paste, beef broth, and water. Mix until the tomato paste is fully dissolved.
4. Add the chili powder, ground cinnamon, ground cumin, cocoa powder, white vinegar, Worcestershire sauce, ground allspice, ground cloves, salt, and black pepper to the pot. Stir well to combine all the ingredients.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 1 hour, stirring occasionally.
6. After simmering, taste the chili and adjust the seasonings if needed.
7. To serve Cincinnati Chili, you have a few options:

• For a “two-way,” serve the chili over cooked spaghetti.
• For a “three-way,” add a layer of shredded cheddar cheese on top of the chili and spaghetti.
• For a “four-way,” add diced onions on top of the cheese.
• For a “five-way,” add kidney beans on top of the onions.
• Serve with oyster crackers on the side for extra crunch.

Enjoy your Cincinnati Chili with your preferred toppings and enjoy this unique and flavorful dish!