Cincinnati Chili–recipe!

½ c cheddar cheese, chopped (for topping on cooked chili)
4 cups water
1 tbls oil (canola or olive)
1 package Impossible burger
1 package extra firm tofu, drained and mashed
2 medium yellow onions, finely chopped
5-6 garlic cloves chopped  (or 1 tsp chopped garlic in a jar)
1 15oz can tomato sauce
½ oz. unsweetened chocolate chopped
2 tbls apple cider vinegar
1 tbls Worcestershire sauce
2 tsp fine salt
2 tsp cinnamon
1 tsp cayenne pepper (I only used a ¼ tsp cuz I don’t like it so hot)
1 tsp ground cumin
¼ tsp ground black pepper
¼ tsp ground allspice
¼ tsp ground cloves

In large deep skillet, add oil, add onions and saute for a few minutes, then add the Impossible burger and break that up. Saute until it has turned brown (about 4 minutes over medium heat). Once Impossible burger and onions are browned, add tofu, stir and then add all the remaining ingredients—4 cup water, garlic, tomato sauce, spices/herbs, chocolate etc. Bring to a boil, then reduce heat and let simmer, uncovered, stirring occasionally until the liquid has reduced and flavors have blended—about one hour**.  Remove from heat when mixture is at desired thickness.

Pour over spaghetti, spaghetti squash or sauteed polenta—whatever you like. (You could also do it over rice, barley, millet, quinoa).

Top with cheddar cheese.