Yield: 8 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Oil |
½ cup | Onions; chopped |
2 pounds | Ground beef |
¼ cup | Chili powder |
1 teaspoon | Cinnamon |
1 teaspoon | Cumin |
¼ teaspoon | Allspice |
¼ teaspoon | Cloves ground |
1 \N | Bay leaf |
½ ounce | Chocolate unsweetened |
2 cans | Beef broth |
1 can | Tomato sauce |
2 tablespoons | Cider vinegar |
¼ teaspoon | Ground red pepper |
\N \N | Spaghetti; cooked |
\N \N | Chedder cheese; grated |
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 remaining ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1½ hours, stirring occasionally. 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.