Cincinnati ChiliIngredients2 teaspoon table salt or more to taste1 1/2 lbs ground beef chuck2 tablespoon vegetable oil2 med onions — chopped fine (about 2 cups)2 med cloves garlic — minced or pressed through a garlic press (about 2 teaspoons)2 tablespoon chili powder2 teaspoon dried oregano2 teaspoon cocoa1 1/2 teaspoon ground cinnamon1/2 teaspoon cayenne pepper1/2 teaspoon ground allspice1/4 teaspoon ground black pepper2 cup low-sodium chicken broth2 cup water2 tablespooncider vinegar2 teaspoon dark brown sugar2 cup tomato saucehot sauceAccompaniments1 lbs spaghetti — cooked, drained, and tossed with 2 tablespoons of unsalted butter12 ounce sharp cheddar cheese — shredded1 can red kidney beans (15-ounce) — drained, rinsed, and warmed1 med white onion — chopped fine (about 1 cup)DirectionsFOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside.Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about .. Full recipe…

This is a three-for-one recipe that busy cooks will appreciate. Make a double batch and freeze some to have on hand for whichever version suits you. Full recipe…

Ground chicken can be pretty bland, but not in this recipe. Fresh pork sausage, Parmesan cheese, anchovies (you won’t taste them at all!), and Dijon mustard really kick up the… Full recipe…