Brown ground beef; drain and set aside. Cut onions in half and combine with garlic and jalapeño in food processor. Pulse until finely chopped. Put pickling spice in a tea ball. Mix beef, onion mixture, water, tomato paste, spices & salt in a large soup pot and bring to a boil. Simmer for 1 hour. Set aside 1 cup for Chili Tostadas. Cook spaghetti in boiling water until al dente’. Drain and rinse. Serve chili over spaghetti; top with grated cheddar.

In a medium mixing bowl, combine first five ingredients. Peel and thinly slice cucumbers; add to dressing and mix well. Cover and refrigerate at least 1 hour before serving. Set aside ½ recipe for Day 4.

Tip: Freeze remaining ½ lb ground beef for use at a later time.