Ingredients:
Makes 6 to 8 Servings
1
medium onion, chopped
2
cloves garlic, minced
2
pounds ground beef
2
tablespoons chili powder
1
(28-ounce) can diced or crushed tomatoes
in tomato juice
1/2
cup water
1/2
tablespoons cocoa
1
1/2 tablespoons Worcestershire sauce
1
tablespoon apple cider vinegar
1
teaspoon allspice
1
teaspoon cinnamon
1
teaspoon cumin
1/2
teaspoon cayenne pepper
1/2
teaspoon cayenne pepper
1/2
teaspoon cloves
1/2
teaspoon salt
To Serve Chili
1 pound cooked spaghetti
pasta (hot)
1/2 cup chopped onions
1 cup dark red kidney beans (heated through)
1/2 cup shredded cheddar
Preparation:
In a large
skillet, sauté onion, garlic, ground beef
and chili powder until ground beef is
slightly browned. Drain off any excess
fat. Add tomatoes, water, cocoa, Worcestershire
sauce, vinegar, remaining spices and salt.
Reduce heat to the lowest setting and
simmer, covered, for about 1 hour, stirring
occasionally. Then remove the cover and
simmer for an additional 1/2 hour or until
most of the liquid is absorbed or evaporated
but the mixture is still a little runny.
Remove from heat. Arrange spaghetti on
plates.
