|
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.
|
