Cincinnati Chili

INGREDIENTS

For the chili:

• 2 pounds ground beef (80:20 is good)
• 1 (6-ounce) can tomato paste
• 4 cups water
• 1 (8-ounce) can tomato sauce
• 1 large onion, minced (about 3 cups)
• 6 cloves garlic, minced
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 3/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1/2 ounce unsweetened chocolate, optional

Options for serving:

• Oyster crackers
• Finely shredded mild cheddar cheese
• 1 (15.5-ounce) can small red kidney beans, drained and warmed
• Minced yellow onion
• Hot cooked spaghetti

DIRECTIONS

1. Cook the tomato paste: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the pot. This should take 1 to 3 minutes.
2. Combine the ingredients in a pot: Remove the pot from heat and add the ground beef and water. Mix them together into a sludge. It will not look pretty, but press on. There's a method to this madness. Return to medium-high heat and bring to a simmer, stirring all the while, so the sludge breaks up into a mealy paste. Add all the remaining ingredients except the vinegar and chocolate.
3. Simmer gently, uncovered, for 2 to 3 hours: Stir the chili often. You want the volume to reduce a bit. (To be honest, just one hour of cook time is okay, but for optimal chili-ness, go long.) Right at the end of your cooking time, add the vinegar and optional chocolate.
4. Cool to room temperature, then refrigerate overnight: Cool the chili to room temperature, then cover the pot and refrigerate overnight.
5. De-fat the chili: The next day, lift or scrape off any solidified fat from the top of the chili and discard.
6. Warm and serve: Bring to a rapid simmer over medium heat, stirring often. Serve in a bowl, over a hot dog, or on a plate in any of the "ways" below.
   • 2-Way: Over spaghetti.
   • 3-Way: Over spaghetti with finely shredded cheddar cheese.
   • 4-Way: Over spaghetti with diced onions and finely shredded cheddar cheese.
   • 5-Way: Over spaghetti with warmed canned red kidney beans, diced onions, and finely shredded cheddar cheese.

The chili will also keep refrigerated for up to 1 week or frozen for up to 1 year.