• 2 lbs lean ground beef
• 3 cups cold water
• 1 large onion, finely diced
• 6 oz tomato paste
• 2 oz unsweet baking chocolate
• 2 tbsp red wine vinegar
• 3 bay leaves
• 4 tbsp chili powder
• 2 tsp garlic powder
• 1-1/2 tsp salt
• 1-1/2 tsp ground allspice
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves

Put the ground beef in a large (6-8 quart) stockpot and cover with 3 cups of cold water.  Mix vigorously by hand – it is important to mix using your hand to achieve the proper texture – until the ground beef is broken up and completely mixed with the water.  The mixture should be thick and slushy.

Add the diced onion, tomato paste, unsweetened baking chocolate, and red wine vinegar and mix again by hand.

Add the spices and bay leaves and mix again by hand.

Place stockpot on high heat and bring to a boil, stirring often.  (Obviously you should use a spoon now, not your hand.)  Once boiling, reduce heat to a hard simmer and cover.  Cook for 1 hour and 45 minutes, stirring every 15 minutes.  Remove lid and cook for 15 more minutes.  (2 hours total cooking time.)

Serve over spaghetti.  Cover with shredded cheddar cheese and finely diced onions.