Cincinnati Chili - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 onions, chopped fine
1 garlic clove, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons cinnamon
1 teaspoon salt, plus more to taste
3/4 teaspoon pepper
1/4 teaspoon allspice
1 pinch paprika
2 cups chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 lbs extra lean ground beef

Preparation

Heat oil in Dutch oven over medium-high heat until shimmering.
Cook onions in oil until soft and browned around edges, about 8 minutes.
Add garlic, tomato paste, chili powder, oregano, cinnamon,1 teaspoon salt, pepper and allspice.
Cook until fragrant, about 1 minute.
Stir in chicken broth, tomato sauce, vinegar and sugar.
Add beef and stir to break up meat.
Bring to a boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
Season with salt.
Serve over a bed of cooked spaghetti.
Top with oyster crackers, warmed canned beans, coarsely chopped onion and grated cheddar cheese. Add a pinch of paprika atop the cheese.