Cincinnati Chili

This is a different style of chilli to the texas style or chilli con carne as we call it in Australia. It is also served on spaghetti not rice.

1	tbs vegetable oil
2	diced onions
1	clove garlic , minced
2	tbs tomato paste
2	tbs chili powder
1	tbs dried oregano
1 1/2	tsp ground cinnamon
	Salt
3/4	tsp ground black pepper
1/4	tsp allspice
2	cups chicken stock
2	cups tomato puree
2	tablespoons cider vinegar
2	teaspoons dark brown sugar
500gms	beef mince

1. 1. Heat oil in a pot over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken stock, tomato sauce, vinegar, and sugar.
2. 2. Add beef and break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season and serve on spaghetti, garnish with grated cheese.