Cincinnati Chili

Cincinnati Chili
Serves 6 as a main course
5 Weight Watchers Points per serving for chili
6 points per 3oz dry rice pasta

Chili
2 tsp table salt or to taste
1 1/2 lbs lean ground beef
1 T vegetable oil
1 large onion, minced
3 cloves garlic , minced
3 T chili powder
1 T dried oregano
1 1/2 Tb cocoa
1 1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp ground allspice
1/4 tsp ground black pepper
2 c chicken broth
2 c water
2 T cider vinegar
2 tsp dark brown sugar
2 c plain tomato sauce
hot pepper sauce

Serve with:
Pasta, grated sharp cheddar cheese, minced onion

Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large pot. Add the ground beef, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside.

Rinse and dry the empty pot. Set the pot over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove any browned bits.

Add the ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste, or adding more cocoa powder or chili powder if needed.

Serve over pasta in individual bowls. Spoon the chili over the pasta and top with the cheese and onion. Serve immediately. Chili also freezes very well, just be sure to let it defrost in the fridge.



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