4 cups water (or half water, half beef broth)

6 ounces tomato paste

2 pounds ground beef (80/20)

½ cup finely diced onion

3 tablespoons chili powder

2 tablespoons Worcestershire sauce

1 tablespoon apple cider vinegar

1 tablespoon light brown sugar

2 teaspoons 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

In a large Dutch oven, combine water and tomato paste, whisking together.

Crumble ground beef into the liquid.

Add all remaining ingredients and stir.

Bring chili to a simmer over medium heat, cover, and lower heat. Simmer for 2-3 hours, stirring occasionally and skimming off grease.

Allow chili to cool to room temperature, cover, and refrigerate overnight.

Remove grease from the top of the chili, then reheat to a low simmer.

Serve warm over spaghetti noodles or hot dogs.

*adapted from MiaRecipes