Cincinnati Chili

This recipe is courtesy of my co-worker. I plugged it into WeWa to see how "bad" it was. D and I usually get about 8 servings, but we have never sat down and made "serving" sizes. You serve this with spaghetti and shredded cheddar cheese for a 3-way and add raw onions for a 4-way.

Cincinnati Chili

POINTS® Value: 7 Servings: 8 Photo by ALB Level of Difficulty: Easy Course: main meals

Ingredients

	2 1/2 pound(s) 90% lean/10% fat raw ground beef
	42 oz Swanson Clear Beef Broth
	6 oz canned tomato paste
	8 oz canned tomato sauce
	1/2 oz unsweetened baking chocolate square(s)
	1 tbsp ground cloves
	1/2 tsp ground cinnamon
	1/2 tsp ground allspice
	1 tsp vanilla extract
	2 tbsp unpacked brown sugar
	1 tsp McCormick Ground cumin
	1/2 tsp ground ginger
	1 1/2 tbsp chili powder
	1 tsp kosher salt
	1 tbsp black pepper
	4 tbsp Heinz Apple Cider Vinegar
	2 tbsp Worcestershire sauce
	1 tsp garlic powder
	2 leaf bay leaf
	1/2 tsp onion powder
	1/2 tsp ground turmeric
	1 tsp ground coriander
	1/4 tsp McCormick Ground mustard
	1 tbsp fresh lemon juice
	1/2 tsp dried oregano 1. Gather all the spices, sauces, etc. in one container before starting --makes it easier. 2. Place broth over medium-low heat and add groung beef. Stir the ground beef into the broth. Continue to stir as the broth is heated. The ground beef with nearly dissolve into the liquid into almost a meat paste (MMMM Meat Paste!). Once dissolved, increase heat to high. 3. Add the other ingredients and continue to stir until the chili comes to a strong boil. Turn down the heat and maintain a simmer. Let simmer for 4-12 hours. The closer to 12 hours, the better. 4. Once done, removed the bay leaves, if you can find them.