Heat a large heavy bottom soup pot over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Use your hands to crumble the ground beef into the pot. Brown the beef, breaking up the meat as you go. Once the beef is browned, add in the chili powder, smoked paprika, cocoa powder, cumin, allspice, salt, cayenne, cinnamon and garlic powder. Give it a good stir and let cook about a minute or two. Add the chicken broth, tomatoes, tomato paste, vinegar, worcestershire sauce and bay leaves.

Stir everything to combine. Simmer, covered for at least 3 hours or up to all day over low heat. The longer the better.

About 40 minutes before you are ready to eat, preheat the oven to 400 degrees F.

Slice the spaghetti squash lengthwise and rub a drizzle of oil all over the cut side of the squash halves and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands. Remove from the oven and scrape the squash into strands, leave in the squash "bowls".

To serve, ladle the chili into the squash bowls. Top with cheese and any other of your desired toppings. Allow the cheese to melt slightly and then EAT. I love serving this meal with my family's favorite [beer bread | https://www.halfbakedharvest.com/5-ingredient-beer-bread/].