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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe came from a recent edition of Cook's Country magazine. It is an authentic mid-western chili, served with all the toppings. Ingredients:
1 tablespoon vegetable oil |
2 onions, chopped fine |
1 garlic clove, minced |
2 tablespoons tomato paste |
2 tablespoons chili powder |
1 tablespoon dried oregano |
1 1/2 teaspoons cinnamon |
1 teaspoon salt, plus more to taste |
3/4 teaspoon pepper |
1/4 teaspoon allspice |
1 pinch paprika |
2 cups chicken broth |
2 cups canned tomato sauce |
2 tablespoons cider vinegar |
2 teaspoons dark brown sugar |
1 1/2 lbs extra lean ground beef |
Directions:
1. Heat oil in Dutch oven over medium-high heat until shimmering.
2. Cook onions in oil until soft and browned around edges, about 8 minutes.
3. Add garlic, tomato paste, chili powder, oregano, cinnamon,1 teaspoon salt, pepper and allspice.
4. Cook until fragrant, about 1 minute.
5. Stir in chicken broth, tomato sauce, vinegar and sugar.
6. Add beef and stir to break up meat.
7. Bring to a boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
8. Season with salt.
9. Serve over a bed of cooked spaghetti.
10. Top with oyster crackers, warmed canned beans, coarsely chopped onion and grated cheddar cheese. Add a pinch of paprika atop the cheese.
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