Cincinnati Chili

Ingredients

• 1–3 tablespoons olive oil Olive oil
• 1 medium onion , finely chopped Onion, raw
• 2 + cloves garlic , minced (use more than you think) Garlic, raw
• 1 to 1 1/2 pounds ground beef Ground beef, 85% lean, raw
• 3 cups water (add more if needed) Water
• 2 tablespoons chili powder Chili powder
• 1 tablespoon unsweetened cocoa powder (or 1 oz baker's chocolate) Cocoa powder, unsweetened
• 2 tablespoons brown sugar Brown sugar
• 1 teaspoon sea salt Salt, table
• 1 teaspoon dry mustard Mustard, ground (dry)
• 1 teaspoon ground cumin Cumin, ground
• 1 teaspoon paprika Paprika
• 1/4 teaspoon ground red pepper Cayenne pepper
• 1/4 teaspoon black pepper Black pepper, ground
• 1/8 teaspoon ground allspice Allspice, ground
• 1/8 teaspoon cardamom Cardamom, ground
• 1/8 teaspoon cinnamon Cinnamon, ground
• 1/8 teaspoon cloves Cloves, ground
• 1/4 teaspoon baking soda Baking soda
• 2 (14.5 oz) cans diced tomatoes Tomato, red, raw
• 1 tablespoon cornstarch (dissolved in a little water) Cornstarch
• 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).