Ingredients:

Chili:

• 2 lbs. ground beef
• 2 onions, chopped
• 4 cups water
• 28oz tomato sauce
• 1/2 tsp allspice
• 1/4 tsp garlic powder
• 4 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp red pepper
• 1/4 tsp ground cloves
• 1/2 oz unsweetened baker’s chocolate, shaved
• 2 tbsp vinegar
• 1 bay leaf
• 2 tsp Worcestershire sauce
• 2 tsp cinnamon
• 1 1/2 tsp salt
• 4 drops red pepper sauce
• 1/2 pkg of spaghetti noddles, cooked

Toppings:

• Chili beans
• Raw onions, chopped
• Cheddar cheese, shredded

Instructions:

1. Put first three ingredients in a large pot on stove; bring to a boil. Boil for 30 minutes.
2. Turn down heat to simmer and add everything but the toppings and spaghetti.
3. Heat through and simmer until ready to serve.
4. Serve meat sauce over spaghetti and top with beans, onions, and cheese.

Cook’s Notes

Excellent the next day.

Deciphered from The Weekend Chef’s Mother’s handwriting on notepad.

Index Tags: beans • beef • cheese • chili • chocolate • freezer-friendly • pasta • Recipes