Bengals Chili & Coneys
Ingredients
- 1 tbsp olive oil
- 1 onion, very finely diced
- 2 cloves garlic, minced
- 3 tbsp chili powder
- 2 tbsp unsweetened cocoa powder
- 2 tsp cinnamon
- 1 tsp cumin
- 1 tsp allspice
- 1/2 cup tomato paste
- 1 15- oz can tomato sauce
- 2 cups beef broth, I use water and bouillon
- 2 lbs ground beef, 85/15 or 80/20
- 2 bay leaves
- 2 tbsp sugar
- salt and pepper, to taste
For Serving
- cooked spaghetti
- cheddar cheese, finely grated
- white onion, diced
- 1 can red kidney beans, rinsed and drained
- hot dogs
- hot dog buns
Instructions
- In a large pot over medium high heat, heat olive oil and cook onion until soft, but not brown, about 5 minutes. Add the garlic, chili pwoder, cocoa, cinnamon cumin, and allspice and stir well, cooking for an additional minute or so. Add the tomato paste, tomato sauce, beef broth, and ground beef, breaking up the beef with a wooden spoon. Add the bay leaves and bring to a simmer and cook for 30-45 minutes. Add the sugar (maybe start with 1 tbsp if you don’t want it too sweet) and season to taste with salt and pepper.