In a large Dutch oven or heavy soup pot, combine the ground beef, water, vinegar, beef stock base, tomato paste, onion powder, garlic powder, = sugar, salt and pepper. Over medium heat, bring the mixture to a simmer. Stir to combine. Lower the heat to low and cover. Cook for 9 hours, stirring occasionally.
Remove the lid, and stir in the cinnamon, cocoa, cayenne pepper, oregano, cardamom, coriander, cumin, cloves, thyme, tarragon and = allspice. Cook over low heat for one additional hour.
The chili can be served at once or frozen for up to four months. She usually makes me serve it over spaghetti, with grated cheese, chopped onions and oyster crackers. I also usually give it a dash of powder or sauce once it hits my bowl.
From:   Dave Drum
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