Cincinnati Chili

Steps

1. Add 4 cups water and 6 ounces tomato paste to a large dutch oven and whisk to combine.

2. Crumble 2 pounds lean ground beef with your fingers and add it to the dutch oven.

3. Add ½ cup finely diced onion, 3 tablespoons chili powder, 2 tablespoons worcestershire sauce, 1 tablespoon apple cider vinegar, 1 tablespoon light brown sugar, 2 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground all spice, ¼ teaspoon ground cloves, 1 ounce dark chocolate, and 1 bay leaf to the dutch oven and stir to combine.

4. Bring pot to a simmer over medium heat, then cover and lower the heat to low. Let the chili simmer for 2-3 hours, stirring occasionally. Skim the grease from the top as needed.

5. Remove the chili from the heat and allow to cool to room temperature. Cover and store it in the refrigerator overnight.

6. After the chili has cooled overnight, use a spoon to break up the grease on the top of the chili and remove it completely.

7. Heat the chili over medium heat once more until fully heated through.

8. Serve warm over cooked spaghetti noodles or hot dogs and top with beans, diced onion, shredded cheddar cheese, and oyster crackers.