Ingredients:
1 tbsp. vegetable oil
¼ cup chopped onion
2 lbs. ground beef
¼ cup chili powder
1 tsp. ground cinnamon
1 tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. ground cloves
1 bay leaf
1 oz. square unsweetened chocolate
2 – 10.5 oz. cans beef broth
1 – 15 oz. can tomato sauce
2 tbsp. cider vinegar
¼ tsp. ground cayenne pepper
¼ cup shredded cheddar cheese
8 oz. spaghetti
For serving:
shredded cheese
dark red kidney beans
finely chopped onions
oyster crackers
Equipment:
large saucepan
large stockpot
Instructions:
1. Boil beef in broth until meat has cooked down into a pasty-type consistency.
2. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1½ hours, stirring occasionally.
3. It is the best if you refrigerate overnight.
4. Remove the bay leaf. Reheat gently over medium heat.
5. Cook spaghetti according to package directions, but reduce cooking time by 1 minute to keep it al dente. Drain the noodles.
6. Serve over hot spaghetti.
7. Top with cheese, kidney beans, onions, and crackers.
© 2021, Kenneth Koziol. All rights reserved.