Cincinnati Chili Recipe

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  2 lbs 90/10 Ground Beef

  90% lean ground beef. Good middle-ground for flavor and macros.

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  2 cup Low Sodium Chicken Broth
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  2 Yellow Onion(220g)
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  4 Garlic(12g)
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  28 oz Tomato, Canned, Crushed
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  2 tbsp Tomato Paste
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  2 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  2 tbsp Chili powder
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  2 tsp Oregano, Dried
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  1 tsp Cinnamon, Ground
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  0.5 tsp Allspice, Ground
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  0.3 tsp ¼ teaspoon ground cloves
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  1.5 tsp 1½ teaspoons sea salt
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  Freshly cracked black pepper
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  2 tbsp Vinegar, Apple Cider
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  1 oz Chocolate, Dark, 70-85% Cacao
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  16 oz Pasta, Spaghetti, White, Dry
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  4 cup Cheddar Cheese
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  1 cup Beans, Kidney, Canned, Drained
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  1 cup Crackers, Oyster

Instructions

1. 1Brown the ground beef in a large pot over medium-high heat, breaking it into small pieces as it cooks, 8–10 minutes, until no pink remains and the meat is fully crumbled.
2. 2Add the diced onion and minced garlic to the pot and cook over medium-high heat, stirring frequently, 3–4 minutes, until fragrant and the onion begins to soften.
3. 3Stir in the crushed tomatoes, tomato paste, chicken broth, Worcestershire sauce, chili powder, oregano, cinnamon, allspice, cloves, and sea salt. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered, stirring occasionally, 2–3 hours, until rich and darkened in color. Add water as needed to reach your desired thickness.
4. 4During the final 30 minutes of simmering, bring a large pot of water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, then drain and set aside.
5. 5Stir the apple cider vinegar and dark chocolate into the chili and cook over low heat, stirring, 5 minutes, until the chocolate dissolves completely.
6. 6Add the drained kidney beans to the chili and stir well, cooking over low heat 2–3 minutes until heated through.
7. 7Divide the cooked spaghetti evenly into 8 airtight containers while still warm, then ladle the chili evenly over each portion, dividing it among all 8 servings.
8. 8Top each container with shredded cheddar cheese and diced onion, seal, and refrigerate up to 4 days. Serve with oyster crackers on the side.