Step 1: Bring the beef broth to a boil in a large stockpot, then break the ground beef into pieces and add it to the broth. Let the ground beef boil for about 30 minutes, remove from heat and let cool slightly before putting in fridge for several hours or overnight so the fat rises to the surface. When it’s cold, skim the fat layer off with a spoon.
Step 2: Heat a tablespoon of olive oil in a frying pan over medium-high heat. Add the chopped onions and cook for several minutes until soft and fragrant. Add garlic; cook another minute. Stir in tomato paste and cook for a minute or two.
Step 3: Meanwhile, bring the stockpot of meat and broth to a boil. Stir in the cooked onions, garlic and tomato paste mixture to the broth along with Worcestershire sauce, apple cider vinegar, chocolate and spices.
Step 4: Reduce heat to a simmer and let cook for 1 1/2 hours. The sauce will reduce and thicken to a spaghetti sauce consistency.
Step 5: Prepare the Mueller’s® Pasta according to box directions.
Step 6: Spoon chili over hot, cooked spaghetti pasta and add your choice of toppings: cheese, onions, warmed red kidney beans. Serve with oyster crackers.
2-Way: Chili served over hot spaghetti pasta.
3-Way: Chili served over hot spaghetti with finely shredded cheddar cheese.
4-Way: Chili served over hot spaghetti with chopped onions and finely shredded cheddar cheese.
5-Way: Chili served over hot spaghetti with warmed red kidney beans, chopped onions, and finely shredded cheddar cheese.
Allow enough time to cool the beef mixture so you can skim the fat off before continuing the recipe. This could be done in the morning or the night before.
Use a potato masher or fork to press the meat against the sides of the pan as it boils, breaking it up into tiny crumbles. Unlike most beef dishes, you don't want chunks.
Nutrition does not account for optional toppings of cheese, raw onions, kidney beans, or oyster crackers.