1. Cook the Ground Meat

• In a large pot or Dutch oven, combine the ground beef and 2 cups of water. Cook over medium-high heat, breaking up the beef with a wooden spoon or potato masher until fully cooked and crumbled, about 10 minutes.
• Drain any excess fat to avoid an overly greasy texture.

2. Sauté the Aromatics

• Add two-thirds of the chopped onion and all of the garlic to the pot.
• Cook for 2–3 minutes, stirring occasionally, until the onion is translucent and aromatic.

3. Bloom the Spices

• Stir in chili powder, cumin, cinnamon, allspice, cloves, and cayenne pepper.
• Cook for 1–2 minutes to allow the spices to toast and release their full flavors.

4. Build the Chili Base

• Stir in the tomato paste and beef broth, mixing well to dissolve the paste.
• Bring the mixture to a gentle simmer.

5. Simmer and Thicken

• Reduce heat to low and let the chili simmer for 20–30 minutes.
• Stir occasionally until the chili has thickened and the flavors have melded together.

6. Add the Dark Chocolate

• Stir in the dark chocolate shavings, allowing them to melt into the chili.
• Mix well to ensure the chocolate is fully incorporated.

7. Season and Serve

• Taste the chili and adjust the salt and black pepper as needed.
• Serve over cooked spaghetti, topped with shredded cheese, remaining chopped onions, oyster crackers, and black beans.