16 oz tomato sauce
12 oz tomato paste
1 yellow onion, grated
2 tbsp chili powder
2 tbsp cocoa powder
2 tbsp sugar
2 tbsp kosher salt
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp garlic salt
1/2 tsp ground allspice
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp ground cloves
2 bay leaves
2 lbs ground beef; i use chuck
2 cups water
1 tbsp white wine vinegar
for serving:
1 lb spaghetti; cooked, toss in olive oil
one 15 oz kidney beans; can, drained
1 white onion; diced
16 oz cheddar; grated
hot sauce
oyster crackers

For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined.

Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.

To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

Note: This chili can also be served on hot dogs and used for burritos.