Ingredients

2lb. lean ground beef

4 cans beef broth or 7 cups of water and 2 Tbls. of beef bullion

30 oz can crushed tomatoes

12 oz can tomato paste

2 large chopped onion

2 cloves minced garlic

2 bay leaves

2 Tbls. unsweetened cocoa powder

2 Tbls. chili powder

2 Tbls. cider vinegar

1 Tbls. ground cinnamon

2 tsp. ground cumin

2 tsp. Salt

1 tsp. Allspice

½ tsp. Pepper

½ nutmeg

½ tsp. ground cloves

1 lb. spaghetti

2 16oz can kidney beans

Finely shredded Colby or cheddar cheese

Oyster crackers

Preparation

  1. In large saucepan add ground beef to simmering beef broth stirring well to break up. Simmer for 15 minutes until browned. Skim off foam with a spoon.

  2. Stir in remaining ingredients. Simmer over low heat for 11/2 hours, stirring occasionally. Cover pan halfway through cooking so sauce doesn’t get too thick.

  3. Cook spaghetti

  4. In small saucepan heat kidney beans over low heat until warm drain

  5. Serve chili over spaghetti

  6. Top with beans, onions, cheese and oyster crackers.