Ingredients
- 1 quart beef broth or stock
- 2 pounds lean ground beef
- 2 medium onions, finely chopped
- 2 to 3 garlic cloves, minced (or to taste)
- 1 tablespoon chile powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1/2 teaspoon red (cayenne) pepper
- 1 1/2 tablespoons unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
- 1/2 teaspoon salt and coarsely-ground black pepper to taste
- 1 (15-ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cider vinegar
- 1 (16-ounce) package uncooked dried spaghetti pasta
- 1 to 2 (16-ounce) cans of Kidney Beans (or to your taste)
- Toppings (see below)
Preparation
Step 1
In a large pot over medium-high heat, crumble raw ground beef and brown , breaking up the pieces of meat as it starts to cook;add beef broth, simmer for 30 minutes.
Add onion, garlic, chile powder, allspice, cinnamon, cumin, cloves cayenne pepper, cocoa or chocolate, salt, pepper, tomato sauce, Worcestershire sauce, and cider vinegar. Reduce heat to low, and let simmer, uncovered, approximately 2 hours and the sauce thickens. During the last 30 minutes, add the kidney beans.
NOTE: I like to make the chili mixture one day ahead of time. When ready to use, remove the fat that has risen to the top; discard fat. Reheat chili mixture over low heat.
Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).
Ladle chili mixture over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.
Toppings:
Oyster Crackers
Shredded Cheddar Cheese
Chopped Onion
Pickled jalapeno slices
Chopped fresh cilantro or parsley