Cincinnati Style Chili

This is not a spicy or even smoky chili, certainly not your everyday chili and beans. We all loved this. Yes even Pixie! I used black beans as a garnish instead of pinto beans. We also had cheese, onion, spaghetti and sliced jalapenos.

Give Peas A Chance Cincinnati Style Chili

Recipe Adapted from Cook's Country

1 tablespoon vegetable oil

2 mince onions 

1 carrot grated and minced (if you don't use the carrot, Cook's Country adds 2 teaspoons of dark brown sugar)

1/2 bell pepper minced (optional)

3 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon dried Mexican oregano

2 teaspoons ground cinnamon

2 garlic cloves minced

1/4  teaspoon ground all spice

2 cups low sodium chicken broth

2 1/2 cups tomato sauce

2 tablespoons cider vinegar

2 teaspoons brown sugar (if not using the carrot)

1 1/2 pounds lean ground beef (I used 81%)

salt and pepper

Heat oil in a dutch oven, add onions, carrot and bell pepper. Cook until softened. Stir in tomato paste, chili powder, oregano, cinnamon, garlic, 1 teaspoon salt, 3/4 teaspoon pepper and allspice. Cook for about a minute.

Stir in broth, tomato sauce, vinegar and sugar.

Add ground beef and break up any large pieces. Simmer and cook until thickened.

I cooked it for about 40 minutes.

TASTE, salt and pepper if needed.

Diva had three servings!