Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 cup water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper (optional)
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
- Cooked spaghetti or hot dogs, for serving
- Shredded cheddar cheese, for topping
- Chopped onions, for topping
- Kidney beans, for topping
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add ground beef to the pot and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Stir in tomato sauce, tomato paste, water, chili powder, cumin, cinnamon, allspice, and cayenne pepper (if using). Add the bay leaf, Worcestershire sauce, and apple cider vinegar.
- Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Remove the bay leaf before serving. Season with salt and black pepper to taste.
- Serve the chili over cooked spaghetti or hot dogs, topped with shredded cheddar cheese, chopped onions, and kidney beans, if desired.
Notes
- For a richer flavor, prepare the chili a day in advance and reheat.
- Adjust the amount of cayenne pepper to your preference for spice.
- This chili can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup chili
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg