Categories: Chili, Ground Beef, Main Dish

Ingredients

• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon mustard seeds
• 1 tablespoon canola oil
• 2 lbs ground beef
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 1/2 cups tomato sauce
• 1 1/2 cups water
• 1/2 cup commercial barbecue sauce (a sweet, nonsmoky variety)
• 2 tablespoons ketchup
• 1 tablespoon packed brown sugar
• 1 tablespoon red wine vinegar
• 1 (1 ounce) unsweetened chocolate square
• 2 bay leaves
• 1 lb thick spaghetti, cooked
• 2 cups shredded cheddar cheese
• 1 cup finely chopped onion
• 1 (16 ounce) cans kidney beans, drained and warmed

Directions

1. In a small bowl, combine the first 9 ingredients; set aside.

2. In a large pot, heat the oil over medium-high heat.

3. Add in ground beef; cook until meat is browned, breaking up into small crumbles with a wooden spoon.

4. When the beef is browned, add in onion, garlic, spice mix; stir/saute 1 minute.

5. Add in tomato sauce, water, BBQ sauce, ketchup, brown sugar, vinegar, chocolate, and bay leaves.

6. Bring mixture to a simmer, stirring occasionally.

7. Simmer, uncovered, for 1 hour (it should look more like a thick sauce than the chili most people are used to).

8. Remove bay leaves.

9. To serve five-way: distribute spaghetti among 8 bowls; spoon chili over spaghetti. Top chili with cheddar cheese, onion, and kidney beans.

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