Ingredients:

  • 1 pound (450 g) ground beef (80% lean)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (14 oz / 400 g) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 cups (480 ml) beef broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 pound (450 g) spaghetti, cooked according to package instructions
  • Grated cheddar cheese
  • Kidney beans (optional)
  • Chopped onions (optional)
  • Oyster crackers (optional)

Instructions:

  1. Heat pot over medium heat. Add chopped onion; sauté until translucent. Stir in minced garlic; cook until fragrant.
  2. Add ground beef to the pot. Cook until browned, breaking it apart with a spoon.
  3. Stir in crushed tomatoes, tomato paste, beef broth, and apple cider vinegar. Add Worcestershire sauce, chili powder, cumin, cinnamon, cocoa powder, smoked paprika, salt, pepper, and bay leaf.
  4. Bring to a boil, then reduce heat to low. Let the chili simmer uncovered for 45 minutes, stirring occasionally.
  5. Remove bay leaf; taste and adjust seasoning if necessary.
  6. Serve over a bed of spaghetti, garnished with cheddar cheese and optional toppings.