Cincinnati Chili

Ingredients

• 0.3 cup apple cider vinegar 
• 15 ounce tomato sauce canned
• 0.3 teaspoon cayenne pepper 
• 0.3 cup chili powder 
• 1 pound pasta like spaghetti cooked
• 4 cloves garlic minced
• 0.5 teaspoon ground allspice 
• 2 pounds ground beef chuck 
• 1 tablespoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 2 teaspoons ground cumin 
• 8 servings kosher salt and pepper black freshly ground
• 4 tablespoons olive oil extra-virgin
• 2 tablespoons paprika 
• 8 servings pinto beans and cheddar cheese grated for topping
• 2  onions sweet plus more for topping finely chopped (such as Vidalia)
• 2 medium tomatoes diced

Equipment

• bowl
• pot
• wooden spoon

Directions

1. Heat the olive oil in a large, heavy pot over medium-high heat.
2. Add the onions and cook, stirring, until translucent, about 5 minutes.
3. Transfer to a plate.
4. Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
5. Remove from the heat and return the cooked onions to the pot; stir in the garlic.
6. Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.
7. Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.
8. Photograph by Kat Teutsch