1-1/2 lbs. lean ground chuck
3/4 c. chopped onions
1 serrano pepper (diced), optional
16 oz. can dark kidney beans, rinsed & drained
15 oz. can tomato sauce
1 c. beef broth
2 Tbls. chili powder
2 Tbls. red wine vinegar
2 Tbls. Worcestershire sauce
1/2 oz. unsweetened chocolate, coarsely chopped
3/4 t. ground cinnamon
3/4 t. ground cumin (1 t. if you don’t use Serrano pepper)
1/2 t. salt
1/2 t. oregano
1/2 t. black pepper
1/16 t. ground cloves
hot cooked spaghetti for 6
shredded cheddar cheese
low-fat sour cream
soup crackers
In a large fry pan, cook the ground chuck, onions, garlic and Serrano pepper, if using. Cook over medium heat until meat is no longer pink; drain fat.
In a 5 qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture.
Cover and cook on low for 5-6 hours, or until heated through.
Serve over hot cooked spaghetti.
Garnish with cheese, sour cream and soup crackers if you like.