Ingredients
- 2 lb lean ground beef (85–90%)
- 2 cups beef broth or water, plus more as needed
- 1 large yellow onion, very finely minced
- 4 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 2 Tbsp tomato paste
- 2 Tbsp mild chili powder
- 1½ tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- 1 tsp sweet paprika
- 1 Tbsp unsweetened cocoa powder or 1 oz unsweetened baking chocolate, chopped
- 1 Tbsp Worcestershire sauce
- 2 Tbsp apple cider vinegar, plus more to taste
- 1 bay leaf
- 1 tsp kosher salt, more to taste
- ½ tsp black pepper
- ½–1 tsp sugar (optional, to balance)
- 12 oz thin spaghetti, cooked (for serving)
- 8 oz finely shredded mild cheddar (for serving)
- 1½ cups warm kidney beans, rinsed (for serving)
- 1 small onion, finely diced (for serving)
- Oyster crackers, for serving
- Hot sauce, for serving
Equipment
- 5-quart Dutch oven
- whisk
- measuring cups and spoons
- knife and cutting board
- Grater or shredder for cheese
Method
- In a Dutch oven, whisk together broth and ground beef until very fine and crumbled. Stir in onion and garlic.
- Add tomato sauce, tomato paste, chili powder, cumin, cinnamon, allspice, cloves, paprika, cocoa, Worcestershire, vinegar, bay leaf, salt, pepper, and sugar (if using).
- Bring to a simmer over medium heat. Reduce heat and cook uncovered for 60–75 minutes, stirring occasionally, until thickened and glossy.
- Remove bay leaf. Adjust consistency with extra broth if needed. Taste and balance salt and vinegar.
- Serve hot over spaghetti (3-Way), or top with beans and/or onions (4-Way/5-Way). Add cheddar, oyster crackers, or hot sauce as desired.
Nutrition
Calories: 240kcalCarbohydrates: 9gProtein: 22gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 720mgPotassium: 470mgFiber: 2gSugar: 4gVitamin A: 580IUVitamin C: 4mgCalcium: 80mgIron: 3.2mg
Notes
Chocolate: Use cocoa powder or unsweetened baking chocolate.
Gluten-Free: Use gluten-free spaghetti and ensure Worcestershire is GF.
Dairy-Free: Skip cheddar or use a plant-based version.
Pro Tip: Chill overnight for even better flavor and easy fat separation.
Equipment: 5-qt Dutch oven or large pot; fine grater for cheese.
Gluten-Free: Use gluten-free spaghetti and ensure Worcestershire is GF.
Dairy-Free: Skip cheddar or use a plant-based version.
Pro Tip: Chill overnight for even better flavor and easy fat separation.
Equipment: 5-qt Dutch oven or large pot; fine grater for cheese.
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