Cincinnati Chili

Ingredients

• 1–3 tablespoons olive oil
• 1 medium onion, finely chopped
• 2+ cloves garlic, minced (use more than you think)
• 1 to 1 1/2 pounds ground beef
• 3 cups water (add more if needed)
• 2 tablespoons chili powder
• 1 tablespoon unsweetened cocoa powder (or 1 oz baker's chocolate)
• 2 tablespoons brown sugar
• 1 teaspoon each: sea salt, dry mustard, ground cumin, paprika
• 1/4 teaspoon each: ground red pepper, black pepper
• 1/8 teaspoon each: ground allspice, cardamom, cinnamon, cloves
• 1/4 teaspoon baking soda
• 2 (14.5 oz) cans diced tomatoes
• 1 tablespoon cornstarch dissolved in a little water
• Cooked spaghetti and shredded cheddar (for 3-ways)
• Optional: hot dogs in buns and shredded cheese (for coneys); chopped raw onion as topping

Instructions

1. Heat olive oil in a large pot over medium heat. Cook garlic and onion until translucent.
2. Add water, ground beef, and all spices. Whip with a fork until beef is broken up and mixture is well combined.
3. Add diced tomatoes and bring to a simmer. Skim off excess fat.
4. Simmer uncovered at least 1 hour, stirring often.
5. Stir in cornstarch mixture. Continue simmering 30–60 more minutes until sauce is reduced to desired thickness. Don't let it dry out.
6. Serve over spaghetti topped with shredded cheddar (3-way), or on hot dogs (coneys).