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2 pounds ground beef
2 c. onions, chopped (about 2 large)
3 cloves garlic, minced
1 Tbs. olive oil
2 Tbs. Burleson's Pure Honey
1 15-oz. can tomato sauce
1 12-oz. can tomato paste
1 c. beef broth
2 Tbs. chili powder
1 oz. unsweetened baking chocolate
2 Tbs. vinegar
1 Tbs. pumpkin pie spice
1 tsp. ground cumin
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
Cook beef, onions and garlic in olive oil in large Dutch oven until beef is brown and onion is soft. Drain fat and stir in remaining ingredients. Cover, cook at a simmer for 2 - 3 hours, adding more beef broth if chili gets too thick. For "3-Way" Chili: Serve meat sauce over cooked spaghetti and top with shredded cheddar cheese. For "4-Way" Chili: Serve over cooked spaghetti topped with chopped raw onion and then shredded cheddar cheese. For "5-Way" Chili: Add cooked kidney beans to 4-Way, before topping with cheese.
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