Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
It is the best if you now refrigerate overnight so chili thickens and flavors heighten.
In a large pot, boil spaghetti noodles to al denté, about 8 minutes.
Remove the bay leaf. Reheat gently over medium heat, add 1/4 cup shredded cheese. Serve over hot, drained spaghetti on hot plates. Top with remaining shredded cheddar cheese.
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 403 (62%)|
|Amt Per Serving||% DV|
|Total Fat 44.7g||60 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 118.3mg||36 %|
|Sodium 408.9mg||14 %|
|Potassium 578mg||15 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 28.1g|
|Protein 31.3g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 655
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