Ingredients:

• 2 pounds lean ground beef (90%)
  
• 1 large onion, chopped
  
• 3 garlic cloves
  
• 1 teaspoon vegetable oil
  
• 1 tablespoon Domestic Paprika
  
• 4 tablespoons Chili Powder Mild
  
• 1/2 teaspoon Ground Cumin
  
• 1/2 teaspoon Saigon Cinnamon Powder
  
• 1/2 teaspoon Ground Jamaican Allspice
  
• 1/2 teaspoon Cayenne Pepper Medium Heat
  
• 1/2 teaspoon Chipotle Powder
  
• 1/4 teaspoon Ground Cloves
  
• 1/4 teaspoon Coriander Seed Powder
  
• 1 15 oz can tomato sauce
  
• 2 tablespoons red wine vinegar
  
• 1 oz unsweetened baking chocolate
  
• 3 bay leaves
  
• 1 tablespoon molasses
  
• 1 can beef broth
  
• 1 teaspoon Ground Black Pepper Medium Grind
  
• Hot cooked spaghetti (2 oz dry per serving or 16 oz total)
  

Additional Toppings:

Shredded cheddar cheese
Minced onions
Chili beans or kidney beans
Oyster crackers

Directions:

1. Heat vegetable oil in large stew pot and sauté onion and garlic until tender.
   
2. Add ground beef to pot and cook until no longer pink, stirring often to break up meat.
   
3. Drain excess fat.
   
4. Add paprika through coriander, stirring to combine; cook until fragrant, about one minute.
   
5. Add tomato sauce, red wine vinegar, chocolate, bay leaves, molasses and beef broth and bring to a boil.
   
6. Reduce heat and simmer for 1 and 1/2 hours, stirring occasionally.
   
7. Discard bay leaves and adjust seasonings if necessary.
   
8. Season with salt and pepper.
   
9. Serve over hot cooked spaghetti and garnish.

Serves: 8

Nutritional Information: (per serving of two way chili)

Calories 468
Protein 33g
Carbs 56g
Fat 14g
Sat Fat 5g
Trans Fat 1g
Fiber 3g
Sodium 298mg
Sugar 7g