1 Tbsp. vegetable oil
1 lb. ground beef
2 Tbsp. instant minced onion
2 Tbsp. chili powder
2 tsp. unsweetened cocoa
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/4 tsp. instant minced garlic
1/4 tsp. salt
1/4 tsp. ground cloves
pinch of ground red pepper
1 (10 3/4 oz.) can condensed
1 (15 oz.) can tomato sauce
2 Tbsp. cider vinegar
Heat oil until hot in medium saucepan. Add beef. Cook
and stir until browned. Drain excess fat. Add minced onion,
chili powder, cocoa, cinnamon, cumin, garlic salt, cloves, red
pepper, beef broth, tomato sauce and cider vinegar. Bring to a
boil. Reduce heat and simmer, covered, stirring occasionally,
for 3 hours. Refrigerate overnight. Remove fat layer and
Serve chili over spaghetti and top with shredded cheese.
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