Vegan Cincinnati Chili (5-Way)
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Learn more →Ingredients
6 servings
For the chili
- 1 lb lean ground beef
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 2 tbsp apple cider vinegar
- 1 tbsp worcestershire sauce
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp salt
- 1 oz unsweetened dark chocolate, finely chopped
For serving
- 12 oz spaghetti
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 medium yellow onion, finely diced
- 3 cups cheddar cheese, finely shredded
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - oyster crackers, for serving (optional)
Instructions
- 1
Add the ground beef, finely diced onion (for the chili), and minced garlic to a large saucepan or Dutch oven over medium heat. Cook, breaking the beef into very fine crumbles with a wooden spoon, until the meat is no longer pink and the onion is softened, about 8–10 minutes. Drain off any excess fat.
- 2
Stir in the chili powder, cumin, cinnamon, allspice, cloves, cayenne, black pepper, and salt. Cook, stirring constantly, until the spices are fragrant, about 1 minute.
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