Cincinnati Style Chili and Spaghetti (Squash)
One large onion, chopped finely
18 oz ground meat (should be equal to 12 protein blocks)
1 clove garlic, minced
1 tbsp chili powder
1 tsp allspice
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp salt
1 1/2 tbsp unsweetened cocoa powder, or
1/2 oz grated unsweetened chocolate
1 1/2 cups tomato puree (can sub tomato sauce)
1 tbsp worchestershire sauce
1 tbsp cider vinegar
1/2 cup water
4 cups cooked spaghetti squash
toppings (see below)
Saute onion and brown the ground meat. I usually figure in the fat based on what is in the meat, and then add more to the pan, if needed. Add all seasonings while meat is browning. Basically, I just add everything in order, and let it simmer. It should simmer for 1 1/2 hours, but I eat it sooner than that!
Place one cup of spaghetti squash onto plate or large bowl, and then ladle the chili over the top.
Two-way: chili and spaghetti
Three-way: add shredded cheddar cheese
Four-way: add chopped onions
Five-way: add beans (recipe calls for kidney beans, but I prefer black beans)
If you make it without the toppings, then it is 2C-3P-3F block meal. However, you can make it up by adding a block of beans, or you can have fruit on the side for dessert.