Ingredients
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 oz.) square unsweetened chocolate
3 t. beef bouillon
21 oz. water
2 cans tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
Preparation
My Directions: Omit vegetable oil. Put broth into pan and add all remaining ingredients except hamburger and cheese. Stir together. Add hamburger and stir to mix. Bring to a boil; simmer until thickened. Serve over hot spaghetti. Top with cheese, chopped onions, and beans, if desired. Very good!
Original Directions: Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. It is the best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
