• 1 Teaspoon olive oil

• 2 onion, chopped

• 2 Pound ground beef

• 1 Clove garlic

• 2 Teaspoon chili powder

• 1 Teaspoon dried oregano

• 3/4 Teaspoon Allspice, ground

• 1/2 Teaspoon ground cloves

• 2 Teaspoon tomato paste

• 2 Cup chicken broth

• 2 Can tomato sauce

• 2 Teaspoon apple cider vinegar

• 2 Teaspoon brown sugar

• 2 Teaspoon Worcestershire sauce

• To Taste salt

• To Taste black pepper

• 1 Pound Spaghetti, uncooked

• As Needed Beans, kidney, canned

Stepsa

1

Heat olive oil in a medium Dutch oven over medium-high heat until simmering. Add onions and cook until softened and translucent, about 5 minutes. Add ground beef and cook until browned.

2

Add garlic, chili powder, oregano, allspice and cloves until fragrant. Add tomato paste and cook until the color has changed to a rusty orange.

3

Stir in broth, tomato sauce, vinegar, brown sugar and Worcestershire sauce. Add salt and pepper to taste.

4

When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

5

Cover the Dutch oven and transfer to the grill. Cook for 25-30 minutes until the mixture is bubbling and has thickened.

6

While the chili cooks, bring a large pot of water to a boil. Add spaghetti and cook until al dente. Strain and reserve.

7

To serve, top spaghetti noodles with chili and garnish with kidney beans, chopped onion and shredded cheese. Enjoy!