This recipe came from Tracy Milton, a dear friend of mine through high school, college and beyond.—Jenny
Ingredients
- 4 C. water
- 2 (8 oz.) cans tomato sauce
- 2 C. chopped onions
- 2 Tbs. chili powder
- 2 Tbs. vinegar
- 2 tsp. Worcestershire sauce
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 1 tsp. cumin
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1/4 tsp. garlic powder
- 1/2 oz. unsweetened chocolate
- 1 bay leaf
- 1 dried red chili pepper
- 2 lbs. ground beef
- Hot cooked spaghetti
- Chopped onion
- Shredded cheese
- Kidney beans
Directions
- In a 4-qt. Dutch oven, combine the first 15 ingredients. Bring to a boil. Crumble meat and add slowly to boiling liquid. Return to boiling. Reduce heat and simmer 2-3 hours, uncovered, until thickened as desired. Remove bay leaf and chili pepper. Serve over spaghetti. Top with chopped onion and shredded cheese and/or kidney beans. Makes 5 cups sauce.