Ingredients

• 1 tablespoon canola oil
• 1 lb ground beef
• 8 oz diced fresh yellow onions (1 ½ cups), divided
• 2 tablespoons chili powder
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons garlic powder
• 1 ½ teaspoons apple pie spice
• 1 teaspoon kosher salt
• 1 (15 oz) can tomato sauce
• 1 cup reduced-sodium beef broth
• 2 tablespoons apple cider vinegar
• 16 oz thin spaghetti pasta

Steps

1. Bring water to a boil for pasta. Preheat large Dutch oven on medium 2–3 minutes. Place oil in Dutch oven, then add beef and ¾ cup onions; cook 3–4 minutes, stirring to crumble meat, until no pink remains and beef is 160°F.
2. Combine chili powder, cocoa powder, garlic powder, apple pie spice, and salt until blended. Add to meat; cook and stir 1–2 minutes to blend flavors.
3. Cook pasta following package instructions, then drain.
4. Stir tomato sauce, broth, and apple cider vinegar into meat mixture. Cook 7–8 minutes until liquid reduces and chili thickens. Serve chili over pasta, topped with remaining ¾ cup onions.

Ingredients

• Aluminum foil
• 6 slices frozen Texas garlic (or cheese) toast
• ½ teaspoon Italian seasoning

Steps

1. Preheat oven to 375°F. Line baking sheet with foil; arrange bread on baking sheet.
2. Bake 5–6 minutes on middle rack or until golden. Flip slices; sprinkle with seasoning. Bake 1–2 more minutes until golden. Serve.