cincinnati chili

I don’t have a picture with this one because it will be eaten later in the week over spaghetti. But the smell was fantastic – completely different that the typical chili. This may become our go-to chili.

2 tbsp olive oil
1 tbsp granulated garlic
1 1/2 onions, finely chopped
2 pounds ground beef
3 tbsp chili powder
1 tbsp cinnamon
3/4 tsp ground allspice
3/4 tsp ground clove
3/4 tsp cumin
1 1/2 tsp dried oregano
3/4 tsp ground nutmeg
1 tsp paprika
1 whole bay leaf
4 cups tomato sauce
2 tbsp cocoa powder
1 cup water
3 cans kidney beans, drained
salt and pepper to taste

Heat olive oil in a Dutch oven. Add onions and garlic and cook until the onions start to get soft. Add ground beef and break up with a wooden spoon. Add the spices and continue to cook.

When the beef is browned, add remaining ingredients. Cook at least 25 minutes.

Serve over pasta or macaroni. Top with cheddar cheese, if desired.

Serves 12.

250 calories; 7.2g fat; 27.2g carb;  6.7g fiber; 19.1g protein


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