Comfort Food for Cold Weather: Chili

We've had quite the cold snap lately, and cold weather means comfort food: soups, stews, and CHILI. The latter comes in all varieties, as seen at cook-offs everywhere. Maybe you prefer your grandma's recipe. I can't get past Cinci chili. I was stuck in Ohio for almost 2 years, and Cincinnati chili was my favorite part — the finely ground meat and touch of cinnamon and chocolate are irresistible. I also love Southwest heat, and fortunately, blending the two works!

Without further ado, here's AJ's "clean" Cinci-Mex chili recipe. You can spice this up with chili powder or finely diced peppers if desired. The recipe combines Mexican mole flavor with Cincinnati-style chili — go 5-way if you like! (Look it up if you don't know what I mean by "5-way.")

If you're early in your nutrition plan, skip the spaghetti squash, and be aware that tomatoes have a lot of carbohydrate. Kidney beans are also not ideal — legumes, antinutrients...

Ingredients:

• 16 ounces chorizo sausage (nitrite-free, preferably; Mexican, not Spanish, which is hard sausage)

• 1 yellow onion, diced

• 1 1/4 cups tomato sauce, or pureed/strained tomato

• 1 1/4 cups beef broth

• 1 tablespoon cider vinegar

• 1 teaspoon vanilla extract

• 1 tablespoon unsweetened cocoa powder

• 1 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/2 teaspoon ground cumin

• 2 tablespoons chili powder

• 1 spaghetti squash

• 1/2 cup shredded cheddar cheese

• 1 15-ounce can red kidney beans, optional (LEGUME!! not ideal)

Directions:

• Preheat oven to 400°F.

• Cut the spaghetti squash in half lengthwise. Roast the halves at 400°F for 30 minutes.

• Meanwhile, preheat a stock pot on medium for 1–2 minutes.

• Add the chorizo and 1/2 cup onions (and optional diced hot peppers to taste); cook 2–3 minutes, stirring to crumble the meat, or until the onions soften.

• Combine the chili powder, cocoa powder, cinnamon, ginger, cloves, and cumin, then add to the meat. Stir and cook 1–2 minutes.

• Stir in the tomato sauce, broth, vanilla, and cider vinegar.

• Cook 8–10 minutes or until the chili thickens.

• OPTIONAL — Heat the kidney beans (rinsed and drained) in a small pan.

• Scoop the spaghetti squash into individual bowls with a fork.

• Top with a heap of chili. Top with onions, kidney beans, and/or cheese, to taste. Add hot sauce if desired.

• Enjoy!!