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This is an unusual no-bean chili made with ground beef, cinnamon, cloves and unsweetened chocolate in a beef and tomato base. Serve over cooked spaghetti noodles with raw chopped onions as a topping.

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder, or less to taste
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1 bay leaf
1/2 (1 ounce) square unsweetened pareve dark chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
chopped onions and/or green scallions for garnish

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, 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 1/4 hours, stirring occasionally. It is best if you now refrigerate overnight.

Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti with chopped onions and/or green scallions to garnish. Serves 8.

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