To a food processor, add 1/2 loaf of sliced whole wheat bread. Process on high for a few seconds to turn the bread slices into breadcrumbs. Add 1 beef flavor enhancer, 1 large egg, 1 tsp. each of ground cumin, tomato powder, garlic powder, onion powder, chili powder, and 1/4 tsp. cayenne pepper. Form dime-sized meatballs from this mixture. In a pot, dice one sweet onion, add 1 cup of tomato sauce, and 1 cup beef broth. Cook the meatballs in this mixture for ten minutes with a lid on the pot over medium heat. If you want beans in your chili, add one or two cans of chili beans or pinto beans. If you want it to be thicker, sprinkle in and stir some instant mashed potatoes or freeze-dried refried beans to the pot of chili. Taste it when done, and add any seasonings to suit your tastes. Serve in bowls with shredded Velveeta cheese, a dollop of plain yogurt, and oyster crackers. Serve a beverage made from cubes of watermelon placed into a blender and liquified, and adding chilled water to it. Serve each person a 4 oz. cup of diced tropical fruit or pineapple for dessert.
