Cincinnati-style Chili

Cincinnati Chili (95% based on a recipe from International Chili Society Official Chili Cookbook by Martina & William Neely)

1 quart beef broth
2 pounds ground chuck
1/4 cup onion flakes
4 TBSP chili powder
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
1/16 tsp ground red pepper
15 ounce can tomato sauce
2 TBSP apple cider or white vinegar
1/2 ounce (1/2 square) unsweeted chocolate

Boil beef broth in a 4-quart saucepan. Slowly add beef to broth until meat separates into small pieces. Cover and simmer 30 minutes. Add onion, chili powder, cinnamon, cumin, salt, allspice, cloves, red pepper, tomato sauce, vinegar, and chocolate and mix well. Bring to a boil. Reduce heat, simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight. Skim off fat before heating and serving. Serves 6.

Notes: I use Casey's beef here, and I usually skip the onion flakes in favor of a 1/2 cup of chopped real onion. I often cut short the overall cooking time and serve it right away, but it does gain flavor by sitting overnight and it reheats really well. Serve it on top of capellini, angel hair, or thin spaghetti.