ArcaMax

Ingredients:

1 Tbl olive oil
1 lb ground beef (you choose how lean)
3 oz of canned tomato paste (1/2 of a small can)
3 tsp of minced garlic (jar garlic will work)
1 cup of diced yellow onion plus more for the garnish
2 Tbl chili powder
1 tsp ground cumin
½ tsp ground cinnamon
A whisper of cayenne pepper
1/8 tsp ground cloves
1 tsp ground black pepper
1 teaspoon white sugar (or sugar substitute)
1 tsp of grated sea salt
2 tablespoons vinegar. I used champagne vinegar. Apple cider vinegar will work too.
1 teaspoon Worcestershire sauce
3 cups water

Instructions:

This is super-easy to make. You basically put all ingredients in a pot and let it cook down. Put the oil in a small soup pot. Add the ground beef. Begin cooking it at the same time you continually chop it up. You want this to be diced meat; not big chunks. Part of the secret of this is a smoother “sauce.” When it’s almost browned add the tomato paste and get it all broken up so it is incorporated into the meat mixture. Now you can add all the rest of the ingredients. Bring it to a boil. Let it bubble a minute. Then turn it down to medium-low and let it cook down. Stir every few minutes to make sure nothing sticks to the bottom but you don’t really have to “baby-sit” it. This will take 30 to 45 minutes. While this is cooking, make your pasta.

When it’s done it will be saucy rather than thick like most chili. The idea is to have some sauce floating on the bottom of the pan so your pasta gets coated.

To Serve:

You serve this in a bowl with a fork. You cut up your spaghetti with the fork as you eat it and scoop the meat.

Three cups of cooked spaghetti. I use angel hair or thin spaghetti. It makes me feel like I got more noodles than I really did.

One tablespoon diced onion, or to taste

A handful of grated Cheddar cheese, or to taste

The pasta will be on the bottom of the bowl. Then ladle on your chili. Top it with grated cheddar and chopped onion.

Enjoy!
Cheers,
Zola