Chili Con Carne over Spaghetti Squash
- 4 cups bone broth
- 2 pounds ground beef
- 1 tablespoon olive oil
- 3 cups finely chopped onions
- 1 tablespoon finely minced garlic
- ¼ cup paprika or more to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon dried hot red pepper or more to taste
- 1 bay leaf
- 2 cups bottled tomato sauce
- 2 tablepoons apple cider vinegar
- ½ ounce cacao powder
- Himalaya salt, to taste
- 1 pound spaghetti squash, cooked (we roast it whole at 350 for 25-30 minutes, let cool, cut open, scoop out seeds and then scrape out “noodles”)
- 8 ounces sharp raw cheddar, finely grated
- 1 15-oz. can dark red kidney beans, drained and rinsed
- 1 small white onion, finely diced
- Put the broth in a kettle and add the beef a little at a time until it separates into small pieces. Bring to the boil. Cover and let simmer 30 minutes.
- Heat the oil in a saucepan and add the onions. Cook, stirring often, until the onions are wilted and start to brown. Set aside. Add the garlic, chili powder, cumin, cinnamon, allspice, cloves, hot red pepper, bay leaf and tomato sauce and bring to the boil.
- Add the tomato mixture to the meat mixture. Add the vinegar and cacao. Bring to a boil and cover. Simmer one hour. Refrigerate. When ready to serve, skim off the fat, reheat and serve over cooked spaghetti squash topped with cheese, beans and onion.