INGREDIENTS

• 1 1/2 pound lean ground beef

• 1 1/2 teaspoons salt

• 1/2 teaspoon black pepper

• 1 onion diced

• 4 cups water

• 1 6 ounce can tomato paste

• 1/4 cup chili powder

• 2 Tablespoons apple cider vinegar

• 1 Tablespoon Worcestershire sauce

• 1 Tablespoon cocoa powder

• 1 teaspoon cinnamon

• 1 teaspoon cumin

• 1/2 teaspoon cayenne pepper

• 1/4 teaspoon allspice

• 1/4 teaspoon cloves

• 3 cloves garlic minced

• 1 bay leaf

• 2 Tablespoons sugar or brown sugar

TOPPINGS & SERVINGS

Grated cheddar cheese is a must. Other optional toppings are chopped onions, kidney beans, oyster crackers and hot chili sauce. Serve in a bowl, on a hot dog or on top of the spaghetti noodles. 

DIRECTIONS

• In a large skillet or Dutch oven, whisk together water and tomato paste over medium-high heat.

• Add the raw ground beef to the mixture by breaking it apart and crumbling it with your fingers.

• Add in all of the other ingredients, and stir to combine. Bring it to a boil and reduce the heat to a low simmer, cover the pot and let simmer for 2 hours, stirring occasionally.

• Remove the chili from the stove, and cool. Transfer the covered pot to the refrigerator, and chill overnight.

• The next day, skim the grease from the top of the chili, before warming it to serve.