In a large Dutch oven, place the ground beef and beef broth. Bring the mixture to a boil, stirring and breaking up the beef with a fork until it is a fine texture.

Allow the mixture to boil until the meat is thoroughly cooked – about 30 minutes.

Remove the pot from the heat and use a spoon to skim off any excess fat from the top.  Alternatively, you can place the pot into the refrigerator for several hours or overnight to skim the solid fat off of the top.

Return the pot to the stove using medium heat.  Add the onions, tomato sauce, vinegar, Worchestershire sauce, garlic, cocoa powder, oregano, chili powder, cumin, cinnamon, cardamom, cloves,  cayenne, allspice, and bay leaf.  Stir until well combined.

Bring the mixture to a boil, reduce the heat to a simmer, cover the pot, and continue to cook for 1 ½ hours, stirring often to prevent the mixture from sticking. You may need to add additional beef broth or water as needed.

Serve with a variety of toppings.