The secret ingredient in this Midwestern chili is cocoa. It also features lots of beans and cheese. Serve piping hot over spaghetti with crackers or tortilla chips on the side.
3/4 pound ground beef
1 cup diced onion
1 garlic clove, pressed
1 (15-ounce) can reduced-sodium tomato sauce
1 1/2 cups water
2 teaspoons unsweetened cocoa
1 1/2 teaspoons chili powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper, or to taste
1 1/2 teaspoons cider vinegar
3 cups cooked spaghetti (6 ounces dry)
1 (15-ounce) can red kidney beans, heated
1 medium onion, chopped
1/2 cup shredded Cheddar cheese
1. Crumble beef into a large, nonstick skillet and cook over medium-high heat, breaking up clumps with a spoon. Add onion; cook until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour. Stir occasionally and add more water as necessary to make consistency of a meat sauce.
2. Spoon sauce over hot cooked spaghetti; top with beans, onion and cheese. Serve with oyster crackers or saltines. Serves 6.
Nutritional facts per serving: 500 calories, 10g fat, 45mg cholesterol, 28g protein, 80g carbohydrates, 8g fiber, 300mg sodium