Serve this chili by Paizlee’s as a stand-alone dish or on your favorite hot dogs or spaghetti. Be sure to grate fresh cheader cheese and add some minced red onions on top for extra flavor.

INGREDIENTS

2 pounds ground beef (80:20 is good)

1 (6-ounce) can tomato paste

4 cups water

1 (8-ounce) can tomato sauce

1 large onion, minced (about 3 cups)

6 cloves garlic, minced

3 tablespoons chili powder

1 teaspoon cumin

1 teaspoon cinnamon

3/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon cayenne

2 teaspoons kosher salt

2 tablespoons Worcestershire sauce

To Add at the end:

1 tablespoon apple cider vinegar

1 ounce unsweetened chocolate

INSTRUCTIONS

1. Add tomato paste to a heavy bottomed pot first, and roll it in the bottom of the hot pot until the tomato paste begins to brown. At that point, then add the remainder of the ingredients, EXCEPT the Apple cider vinegar and the Unsweetened chocolate.

2. Bring the chili to a boil, and then let simmer for 3 hours. Make sure to stir every 15-20 min.

3. At 2 hours and 55 minutes, add the Apple cider vinegar and the unsweetened chocolate. Stir them in until the chocolate is completely melted and mixed evenly across the pot.

4. Serve on your favorite Hot dogs or spaghetti. Be sure to grate fresh cheader cheese on top, and add some minced red onions as well.