2 lbs. 80/20 ground beef browned and drained

1 large white onion diced

3 cloves garlic Minced

4.5 oz. tomato paste

15 oz. can of tomato sauce

1 tbsp. garlic powder

1 tsp. onion powder

1 tsp. ground cinnamon

1 tsp. ground cumin

2 Tbsp. dark chili powder

¼ tsp. cloves

¼ Teaspoon allspice

¼ Teaspoon cayenne pepper

1 Tbsp. brown sugar

1 Tbsp. unsweetened cocoa powder

1 tsp. salt

1 tsp. black pepper

2 cups beef stock

1 Tbsp. Worcestershire sauce

1 Tbsp. apple cider vinegar

For serving:

cooked spaghetti noodles

shredded cheddar cheese

diced white onion

canned kidney beans drained, rinsed, and warmed

Add the browned and drained ground beef to the slow cooker

Add in the onion, garlic, spices, tomato paste, tomato sauce, beef stock, Worcestershire sauce, and apple cider vinegar. Stir until combined.

Cook on HIGH for 3 hours or LOW for 5 hours.

Serve hot by itself or over spaghetti with your favorite toppings. E

Recipe Notes:

Other topping ideas are jalapeno, green onions, hot sauce, and oyster crackers

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

Reheat on the stovetop or in the microwave.