Heat the oil in a large pot or dutch oven over medium high. Add in the onions and cook until soft (4-5 minutes).
Then stir in the chocolate, minced garlic, chili powder, oregano, cinnamon, allspice and cloves for about 30 seconds.
Then stir in the broth, water, tomato sauce, tomato paste, vinegar, sugar and Worcestershire sauce. Stir in the ground beef. Break it up and bring to a low boil. Then add in the bay
Simmer on low for 1 hour until the beef is cooked through and the sauce has thickened.
Stir in the salt and red pepper flakes to taste.
Remove the bay leaf and serve over spaghetti with your desired toppings. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.