1Add five cups of water to a pot and bring it to a boil.
2Add two pounds of 85/15 ground chuck into the boiling water.
3Move the ground chuck around until it all breaks up into fine pieces; avoid large chunks.
4Once everything comes to a boil and the ground beef is broken up, remove all the protein foam from the top to prevent murky chili.
5Lower the temperature to a low simmer.
6Add two 8-ounce cans of tomato sauce and three teaspoons of tomato paste into a skillet to toast it.
7Heat the tomato sauce and paste for about two minutes, stirring constantly until it starts to boil and the tomato paste is well dissolved.
8Turn off the heat and add the toasted tomato mixture into the pot with the ground beef.
9Add two cups of finely chopped onions into the pot.
10Add half a teaspoon of cayenne pepper, one large bay leaf, three large finely crushed garlic cloves, one teaspoon of garlic powder, and one teaspoon of onion powder.
11Add two teaspoons of Worcestershire sauce, one teaspoon of ground cumin, and one teaspoon of paprika.
12Add three tablespoons of homemade chili powder, one eighth of a teaspoon of ground nutmeg, half a teaspoon of freshly ground cloves, and half a teaspoon of ground allspice.
13Add one ounce of freshly grated unsweetened chocolate.
14Season with pepper and salt to taste.
15Add three-fourths of a teaspoon of apple cider vinegar.
16Stir all ingredients together thoroughly.
17Let the chili simmer on low for one hour, stirring occasionally.
18After one hour, add two teaspoons of ground cinnamon and stir it in very well.
19Continue simmering the chili for an additional 15 to 20 minutes.
20While the chili simmers, prepare spaghetti in boiling water.
21Serve the chili in one of five ways: plain in a bowl, over spaghetti, over spaghetti topped with onions and red kidney beans, topped with plenty of cheese, or with oyster crackers and hot sauce.
Ingredients
5 cups water
2 pounds ground chuck
2 cans tomato sauce
3 teaspoons tomato paste
2 cups finely chopped onions
0.5 teaspoon cayenne pepper
1 large bay leaf
3 finely crushed garlic cloves
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon paprika
3 tablespoons homemade chili powder
0.125 teaspoon ground nutmeg
0.5 teaspoon freshly ground cloves
0.5 teaspoon ground allspice
1 ounce freshly grated unsweetened chocolate
pepper
salt
0.75 teaspoon apple cider vinegar
2 teaspoons ground cinnamon
spaghetti
onions
red kidney beans
cheese
oyster crackers
hot sauce
Equipment
potskillet
Tips
Do not brown the ground beef first; add it directly to hot water.
Skim off protein foam to prevent murky chili.
Toast tomato sauce and paste in a skillet for enhanced flavor.
Add cinnamon at the very end to preserve its fresh flavor.