Cincinnati Chili

Ingredients

• 0.5 teaspoon allspice 
• 15 oz kidney beans rinsed drained canned
• 0.5 teaspoon cayenne pepper 
• 2 tablespoons chili powder 
• 1 teaspoon cinnamon 
• 2 cloves garlic finely chopped
• 2 pounds ground beef lean
• 2  onions finely chopped
• 2 teaspoons oregano dried
• 10 servings salt 
• 6 oz tomato paste canned
• 1 teaspoon cocoa powder unsweetened

Equipment

• frying pan
• slow cooker

Directions

1. In a large skillet, cook ground beef and 1 tsp. salt over medium-high heat, breaking up beef with a spoon, until meat loses its pink color, about 8 minutes.
2. Drain excess fat from pan.
3. Add meat to slow cooker along with 2 cups water, tomato paste, onions, garlic, chili powder, oregano, cocoa, cinnamon, allspice and cayenne pepper. Cover and cook on low for 5 to 7 hours.
4. Add beans and cook 1 hour more, stirring in an additional 1/2 cup water if chili looks dry. Season with salt.