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- Preparing Time: -
- Total Time: -
- Served Person: 8
- 1 teaspoon ground cinnamon
- 1/2 cup chopped onion
- 1 tablespoon vegetable oil
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 1 teaspoon ground cumin
- 2 pounds ground beef
- 1/4 teaspoon ground allspice
- 1/4 cup chili powder
- 2 tablespoons cider vinegar
- 1/4 teaspoon ground cayenne pepper
- 1/4 cup shredded cheddar cheese
- 1 (15 ounce) can tomato sauce
- 1/2 (1 ounce) square unsweetened chocolate
- 2 (10.5 ounce) cans beef broth
- Carbohydrate 7
- Cholesterol 100
- Fat 35
- Protein 22.2
- Sodium 659
- Calories 427 calories;
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. It is the best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
