Ingredients

• 1 tablespoon vegetable oil
• 0.5 cups chopped onion
• 2 pounds ground beef
• 0.25 cups chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 0.25 teaspoons ground allspice
• 0.25 teaspoons ground cloves
• 1 bay leaf
• ½ , 1 ounce
• 2 , 10.5 ounce
• 1 , 15 ounce
• 2 tablespoons cider vinegar
• 0.25 teaspoons ground cayenne pepper
• 0.25 cups shredded Cheddar cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
2. 2 Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
3. 3 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.
4. 4 It is the best if you now refrigerate overnight.
5. 5 Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

Nutrition per serving