Total time: 2 hours 15 mins
- 1 pound grass-fed ground beef
- 6 slices of thick-cut bacon, diced
- 1 medium yellow onion, chopped
- 2 garlic gloves, minced
- 1 tablespoon chili powder
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- 1/2 teaspoon red cayenne pepper
- 1 can tomato sauce, 15-ounce
- 1 tablespoon coconut aminos
- 1 tablespoon apple cider vinegar
- 1/2 cup organic beef stock
- 1/2 cup Steve’s Paleochef Peach BBQ sauce
- 1 spaghetti squash
- olive oil, for coating
- sea salt to taste
- black pepper to taste
- onion powder to taste
- Preheat oven to 350. Line a baking sheet with tin foil. Cut spaghetti squash in half lengthwise. Scrape seeds out with a spoon. Then coat the insides of the squash with olive oil. Sprinkle sea salt, pepper, and onion powder on top. Flip both sides face down onto the foil lined baking sheet and cook for 60 minutes. Let cool.
- Once cool, over a large bowl, run a fork down the middle of the squash to remove the insides into the large bowl. Then sprinkle sea salt, pepper, and onion powder and toss lightly. Set aside while you make the chili.
- In a large pan over medium-high heat, saute the ground beef, bacon, onions, garlic and chili powder until the beef and bacon are almost cooked. Then add the cocoa powder, sea salt, cinnamon, cumin, allspice, red cayenne pepper and stir until combined. Then add the can of tomato sauce, coconut aminos, apple cider vinegar, beef stock, and Paleochef peach bbq sauce. Stir together, reduce heat, and let simmer uncovered for 1.5 hours.
- Once the chili is finished, ladle it over a plate of spaghetti squash and garnish with toppings of your choice.