TWO-WAY CHILI - Served over spaghetti
THREE-WAY CHILI - Served over spaghetti and topped with cheese
FOUR-WAY CHILI - Served over spaghetti and topped with onions and cheese
FIVE-WAY CHILI - Served over spaghetti and topped with onions, beans and cheese
- 2 lbs. ground beef
- 2 cups chopped onions
- 4 cups beef stock
- 2 (8-ounce) cans tomato sauce
- 2-3 Tbsp. chili powder
- 2 Tbsp. apple cider vinegar
- 2 tsp. Worcestershire sauce
- 1/2 ounce grated unsweetened chocolate or 2-3/4 Tbsp. cocoa
- 2 tsp. minced garlic
- 1 tsp. cinnamon
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. allspice
- 1/4 tsp. cloves
- 1 bay leaf
Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around the edges, about 8 minutes. Add beef and cook until no longer pink. Drain any grease from the beef. Add beef stock and simmer 10 minutes. Add remaining ingredients and simmer, uncovered for 1 hour. Remove bay leaf and skim off any extra fat. Serve of hot spaghetti, or on hot dogs.
Top with plenty of cheese, chopped onions and kidney beans. Have it your way!
Chili can be refrigerated for up to 3 days or frozen for up to 2 months. This chili is fantastic on hot dogs!
Check out Thursday's Treasures for more great recipes!