Low Carb Cincinnati Chili - cooking recipe

Ingredients

2 lbs ground beef
1 quart water
1 (6 ounce) can tomato paste
1/2 lb fresh sliced cremini mushroom
1 onion, chopped
1 green pepper, chopped
2 garlic cloves
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon red pepper flakes
1/2 teaspoon cinnamon

Preparation

In a 4qt-6qt soup pot or Dutch oven --
Brown ground beef until fat and liquid are 90%-95% evaporated. Be careful not to carmelize. Remove from pot.
Saute onion, green pepper, garlic until soft. Be careful not to carmelize.
Add browned ground beef + liquid to sauted mixture, along with slice cremini mushrooms and cook 10 minutes to soften mushrooms.
Stir in spices and Worcestershire sauce to coat, 3 minutes.
Stir in tomato paste to coat, 5 minutes.
Add water, mix well.
Bring to boil, then simmer 1 hour uncovered over low-medium heat to reduce and condense.
Cover, simmer 2 hours over low heat.
Serve in bowls topped with cheese.