(Can scale as necessary) - This is a double batch which is probably good for 4 people or so, or for 2 with extras to freeze for another day.
2 Pound Ground Beef
2 Cup Onion (equal to 2 medium/large onion) – Chopped finely.
4 Cup Beef Stock
16oz Tomato Sauce
3 TBSP Chili Powder
3 TBSP Apple Cider Vinegar
1 TBSP + 1 TSP Worcestershire Sauce
3 TBSP Hershey Cocoa Powder
2 TSP Garlic Powder
2 TSP Cinnamon
1.5 TSP Cumin
1 TSP Cayenne (based on heat level desired)
1.5 TSP Allspice
1.5 TSP Clove
2 TSP Salt (Adjust as needed)
1/4 TSP MSG
2 Bay Leaf
Place all ingredients in a pot, place on medium low heat until beef has broken down and cooked (break up as needed). Once fully cooked, place on simmer for 1 hour low heat. Once fully cooked, you can skim the fat off the top from the chili, or for a less oily option, just pre-cook the beef first and strain, then add everything into a pot above.
Remove bay leaf and use food processor or immersion blender to puree blend into a fine, smooth chili.
Serve on spaghetti that is pre-cooked and after straining, mix a ladle or two of the chili and mix just to gently coat the noodles. Then place on plate and build up with chili, raw onion, kidney beans and plenty of freshly cut mild cheddar!