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FOR THE CHILI:
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Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large pan.
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Add ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set aside.
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Rinse and dry the empty pan. Set pan over medium heat and add oil. When oil is warm add onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes.
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Add garlic and cook until fragrant, about 1 minute.
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Stir in chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds.
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Stir in broth, water, vinegar, sugar and tomato sauce, scraping the pan bottom to remove any browned bits.
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Add the blanched ground chuck and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour.
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Adjust the seasonings, add additional salt if desired and hot pepper to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving).
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TO SERVE:.
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Divide the butter spaghetti among the individual bowls. Spoon chili over spaghetti and top with cheese, beans (I just added my beans to the sauce right before serving) and onion. Serve immediately.
