Cincinnati Chili

8 servings; MFP Impossible/Beans mix; MFP Impossible meat only; MFP Beans only (no cheese or spaghetti)

• (24 oz Impossible meat) OR (12 oz Impossible/0.5 lb DRY beans) OR (1 lb DRY beans)

• 1 tablespoon olive oil

• 2 onions finely chopped (plus more for topping)

• 1 ounce baker's unsweetened chocolate

• 1 clove garlic minced

• 2 tablespoons chili powder

• 1 tablespoon dried oregano

• 1 teaspoon ground cinnamon

• 3/4 teaspoon allspice

• 1/2 teaspoon ground cloves

• 16 ounces no salt added tomato sauce

• 2 tablespoons apple cider vinegar

• 2 tablespoons tomato paste

• 2 teaspoons brown sugar

• 2 teaspoons Worcestershire sauce

• Salt and freshly ground black pepper

• cooked spaghetti for serving

1. In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes. 

2. Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.

Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).