1 tablespoon of vegetable or canola oil
1 onion, chopped (reserve some for garnish)
Kosher salt
Black pepper
2 pounds of ground beef
4 garlic cloves, minced
3 tablespoons of your favorite chili powder
1 teaspoon of ground cumin
¾ teaspoon of ground allspice
½ teaspoon of ground cinnamon
½ teaspoon of cayenne pepper
1 ½ tablespoons of cocoa powder
2 dried bay leaves
2 tablespoons of Worcestershire sauce
1 15 oz. can of tomato sauce
2 cups beef broth
½ cup of water
¼ cup of sorghum syrup
2 tablespoons of apple cider vinegar
1 ½ cup quinoa, cooked to package instructions

Garnishes:

Reserved raw chopped onion

In a medium sized pot or dutch oven over medium-high heat, sauté the onion in the oil with a generous seasoning of salt and pepper for five minutes. Add the ground beef and season with additional salt. Break up the beef and cook until browned. Add the minced garlic, chili powder, cumin, allspice, cinnamon, cayenne pepper and cocoa powder. Cook until fragrant (about one minute). Add the tomato sauce, Worcestershire sauce, beef broth, water and the sorghum syrup. Bring to a boil and simmer covered for 45 minutes, stirring throughout. Remove the cover and simmer uncovered for an additional 15 minutes. Add the apple cider vinegar and season with additional salt if needed. Remove the bay leaves. Skim any fat if needed.

Divide the cooked quinoa into bowls and ladle the warm, fragrant chili on top. Garnish with the reserved raw onion.