Prep Time 20 Minutes
Cook Time 4 hours or longer in crockpot
2 pounds very lean Ground Beef
28-ounce can Crushed Tomatoes
2 cups onion, Finely Diced
2 Tablespoons Cocoa Powder
¼ teaspoon Ground Cloves
1 Tablespoon Worcestershire Sauce
5 Tablespoons Chili Powder
1 teaspoon Cinnamon Powder
½ Tablespoons Cumin Powder
1 Tablespoon Cider Vinegar
2 whole Bay Leaves
1 Tablespoon Honey
1 Tablespoon Salt
1 teaspoon Cracked Black Pepper
1 pound Spaghetti Noodles, Cooked According To Package Instructions
1 cup red onion, Finely Diced
1 cup Sharp Cheddar Cheese, Grated
1 cup Oyster Crackers
1 dash Hot Sauce
In a large pot or crockpot, brown the ground beef. Next, add all of the remaining chili ingredients , giving a good stir. Bring this mixture to a boil, then reduce heat to a simmer, cover, and let it cook on stove or in crockpot for approximately 3-4 hours, stirring from time to time. When done, remove bay leaves.
Refrigerate overnight at this point. Remove all fat after it's hardened on the top.
To serve, reheat sauce.
For "five-way" stack spaghetti, chili, onions, sharp cheddar & oyster crackers.
To serve, add a layer of the cooked spaghetti on the bottom of your bowl. Ladle a generous amount of the chili on top of the spaghetti. Top with onions, and a lot of grated cheese. Place a small handful of oyster crackers on the side or top, and dig in!