2 pounds Ground beef 1 medium Onion, finely diced 2 cloves Garlic, minced 29 ounces Diced Tomatoes 3 tablespoons Tomato Paste 2 tablespoon Chili powder 2 teaspoon Ground allspice 2 teaspoon Ground cinnamon 2 teaspoon Cumin 4 teaspoons Brown sugar 1/2 teaspoon Cayenne pepper 1 teaspoon Salt 2 tablespoons Unsweetened cocoa 1 tablespoon Worcestershire sauce 1 tablespoon Cider vinegar 2 cups Water

Brown the ground beef. Heat a large stock pot over medium high heat and then add the olive oil, ground beef, onion, and garlic. Allow it to brown for 5 to 7 minutes and then drain the excess grease from the meat.

Add in the rest of the ingredients. Once you drain the meat, add the diced tomatoes, tomato paste, chili powder, ground allspice, ground cinnamon, cumin, brown sugar, cayenne pepper, salt, unsweetened cocoa, Worcestershire sauce, cider vinegar, and water and stir to combine.

Simmer the chili. Bring the pot to a boil and then reduce heat so that the chili simmers. Allow it to cook, covered, on low heat for at least 1 hour (up to 3 hours). As it cooks, make sure to stir it occasionally.