4 cups water (OR can do half water, half beef broth)

6-ounce tomato paste

2 pounds of ground beef (80/20)

½ cup onion finely diced

3 Tablespoon chili powder

2 Tablespoon Worcestershire sauce

1 Tablespoon apple cider vinegar

1 Tablespoon light brown sugar

2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground cloves

1-ounce dark chocolate OR unsweetened cocoa powder

1 bay leaf

Toppings

spaghetti noodles cooked

beans

onion diced

cheddar cheese shredded

oyster crackers

In a large Dutch oven combine the water and tomato paste. Whisk together to combine.

Crumble the meat with your fingers and add to the liquid in the pot.

Add all remaining ingredients to the pot and stir to combine.

Bring a pot of chili to a simmer over medium heat. Cover and lower heat. Let simmer for 2-3 hours stirring occasionally. Skim grease from the top as needed.

Remove the chili from the heat and allow it to cool to room temperature. Cover and store the chili in the refrigerator overnight.

After the chili has cooled overnight, using a spoon, break up the grease on the top of the chili and remove it completely.

Bring the chili back to a low simmer over medium heat.

Serve the chili warm over spaghetti noodles or over a hot dog.

Notes

If you don’t have time to store the chili overnight, you can simply skim the grease as best as you can from the top of the chili and serve. Storing overnight helps remove the grease and allows further development of the flavors. It is not necessary.