Description
A comforting chili with a complex spice profile, perfect for serving over spaghetti and topped with cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 onions, finely chopped
- 1 ounce unsweetened chocolate
- 1 clove garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon allspice
- 1/2 teaspoon ground cloves
- 2 cups chicken broth
- 16 ounces tomato sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar, packed
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper
- 2 pounds ground beef (preferably 85/15)
- Cooked spaghetti (for serving)
- Shredded cheese
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium-high heat until shimmering.
- Cook the onions until softened, about 5 minutes.
- Stir in the chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds.
- Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce. Bring to a gentle simmer.
- Stir in the beef and bring to a boil, breaking it into small pieces.
- Reduce heat and simmer until thickened, about 20 to 25 minutes.
- Season to taste with salt and pepper, then serve over spaghetti with toppings.
Notes
For a vegetarian option, replace ground beef with lentils or crumbled tempeh. This chili reheats well and flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup chili over 1 cup cooked spaghetti
- Calories: 420
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg