By Celine and Company
4 T canola oil, divided
3 cups chopped onion
6 cloves garlic, finely chopped
3 pounds ground beef
2 T unsweetened cocoa powder
1 and a half tsp each allspice, chili powder, cinnamon and cayenne pepper
A fourth of a tsp ground cloves
4 cups beef broth, divided
A third of a cup tomato paste
3 T apple cider vinegar
1 T dried oregano
1 T brown sugar
1 T Worcestershire sauce
4 T chopped fresh Italian parsley
1 pound spaghetti, cooked al dente
2- 15 oz cans kidney beans, drained and rinsed
Coarsely grated parmesan cheese
Chopped onions for garnish
- Heat 2 T s of oil in a deep skillet over medium heat add onions and saut until tender, add garlic and stir 1 minute, add ground beef and cook until browned, about 15 minutes.
- Add ground cocoa and spices, stir 3 minutes stir in beef broth and next 5 ingredients. Bring to a boil, reduce heat to medium low. Simmer uncovered until thickened (about 1 hour), stirring often. Stir in parsley.
- Serve over cooked spaghetti, topped with grated cheese and chopped onions to taste. ENJOY!
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