Cincinnati Chili


1 pound lean ground beef
1 onion, minced
4 garlic cloves, minced
2 tablespoons chili powder
1/4 teaspoon crushed red pepper flakes
3 tablespoons raw cacao powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon ground chipotle pepper
15-ounce can tomato sauce
1 cup chicken or beef broth
1/2 cup water
1 tablespoon apple cider vinegar
2 bay leaves
4 cups cooked brown rice spaghetti
Minced green or white onion, for garnish


Heat a large, heavy skillet over medium-high heat. Add the beef, onion, garlic, chili powder, and crushed red pepper flakes. Lower the heat to medium and cook, stirring occasionally, until the meat is browned.

In a separate bowl, combine the next 6 ingredients (cacao through chipotle). Add to the skillet and stir-fry for 2 minutes.

Stir in the next 5 ingredients (tomato sauce through bay leaves). Reduce the heat to low and simmer for 1 hour. Serve over spaghetti, topped with minced onion.