Cincinnati Chili Ann Phillips is originally from Cincinnati, and this is her version of her hometown’s most beloved dish. 2 lbs. ground chuck or other lean ground beef 1 yellow onion, finely chopped 1 garlic clove, diced (or 1/4 tsp. PENZEYS MINCED GARLIC) 1 8-oz. can tomato sauce 1/2 Cup tomato paste 1-2 TB. red wine vinegar 1-2 TB. Worcestershire sauce 1-2 TB. CHILI POWDER (your favorite) 1/4 tsp. GROUND ALLSPICE 1/4 tsp. GROUND CLOVES 1 tsp. PENZEYS CINNAMON 1 tsp. GROUND CUMIN 1/4 tsp. CAYENNE PEPPER 1 tsp. salt 2 TB. COCOA POWDER 2 Cups beef broth (or 1 tsp. BEEF SOUP BASE dissolved in 2 Cups warm water)

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