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Ingredients

1 tablespoon vegetable oil ½ cup chopped onion 2 pounds ground beef ¼ cup chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin ¼ teaspoon ground allspice ¼ teaspoon ground cloves 1 bay leaf ½ (1 ounce) square unsweetened chocolate 2 (10.5 ounce) cans beef broth 1 (15 ounce) can tomato sauce 2 tablespoons cider vinegar ¼ teaspoon ground cayenne pepper ¼ cup shredded Cheddar cheese

Nutrition Info

427.4 calories carbohydrate: 7 g cholesterol: 100.2 mg fat: 35 g fiber: 2.8 g protein: 22.2 g saturatedFat: 14 g servingSize: - sodium: 659.1 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
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 1 1/2 hours, stirring occasionally.
It is the best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

8 servings

An unusual chili, with cinnamon, cloves, and even chocolate!