1 (5.5 ounce) can tomato paste

4 cups beef broth (or water)

2 pounds ground beef

1 large onion, diced

4 cloves garlic, chopped

3 tablespoons chili powder (such as ancho chili powder)

1 tablespoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 bay leaf

2 tablespoons Worcestershire sauce (optional)

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

salt and pepper to taste

Mix the tomato paste into the broth in a large saucepan, over medium heat, add the ground beef and break it apart.

Add the onion, garlic, chili powder, cumin, cinnamon, allspice, cloves, bay leaf, Worcestershire sauce, vinegar, and brown sugar, mix well, bring to a boil, reduce the heat, and simmer for 2 hours, before skimming off any fat if desired.*

Season with salt and pepper to taste!

Note: *Since the ground beef is cooked directly in the broth, there is no opportunity to drain off the grease, so you will have to skim the fat off of the top as it cooks. Another option is to cook the chili the day before and place the whole pot in the fridge overnight where the fat will float to the top and solidify, making it easy to lift off. Medium ground beef will have both more flavor and more fat, and lean or extra lean ground beef will have a little less flavor and less fat.

Option: Add 1 teaspoon of paprika.

Option: Add 1 tablespoon soy sauce.

Option: Add 1 teaspoon unsweetened cocoa powder or 1/2 ounce dark chocolate at the very end.

Option: Add 4 ounces of diced bacon.

Option: Serve over spaghetti!

Option: Serve topped with diced onions!

Option: Serve topped with red kidney beans!

Option: Serve topped with shredded cheddar cheese!

*adapted from https://www.closetcooking.com/