While researching this recipe, I came across several different versions. A few things that seem clear is this must be served over pasta (usually spaghetti, but I used cavatelli), topped with cheese and garnished with onion. I did see some recipes that called for a bean garnish; I took that option as I love beans with chili. Many also call for oyster crackers, but I didn’t have any on hand.
Measurements are approximate.
1 lb lean ground beef
1 cup beef broth
1 t garlic powder
1 large (28 oz) can whole tomatoes, coarsely chopped
1 1/2 T unsweetened cocoa powder
1 T Worcestershire sauce
1 T chili powder
1 t ground cumin
1 t red wine or cider vinegar
1/2 t ground allspice
1/2 t ground cinnamon
1/2 t cayenne pepper
salt to taste
hot cooked pasta
grated or shredded cheddar cheese
cooked beans (I used kidney)
In a Dutch oven combine beef, broth and garlic powder. Cover and simmer over medium low heat 30 minutes or til most of liquid is absorbed; stir occasionally.
Stir in tomatoes, spices and seasonings and simmer another hour or so; stir occasionally. Taste and adjust as desired.
Serve chili over pasta garnished with cheese, onion and beans.