Ingredients
3 pounds ground beef1-1/2 cups chopped onions1-1/2 teaspoons minced garlic2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (15 ounces each) tomato sauce2 cups beef broth1/4 cup chili powder1/4 cup red wine vinegar1/4 cup Worcestershire sauce1 ounce unsweetened chocolate, coarsely chopped1-1/2 teaspoons ground cinnamon1-1/2 teaspoons ground cumin1 teaspoon salt1 teaspoon dried oregano1/2 teaspoon pepper1/8 teaspoon ground clovesHot cooked spaghettiOptional: Shredded cheddar cheese and sliced green onions
Preparation
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5-6 hours or until heated through.
Serve with spaghetti. If desired, serve with cheese and green onions.
Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with spaghetti. If desired, serve with cheese and green onions.
