Cincinnati Chili

turned out really good!  The only thing I did differently was leave out the onions, of course (called for 2 whole onions!) and reduced the amount of cinnamon from 1.5 teaspoons, to .5 teaspoon, and left out the brown sugar all together.

  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium (I used regular) chicken broth
  • 2 cups tomato sauce
  • 2 tablespoons cider vinegar
  • 1.5 pounds 85% lean ground beef
  1. Heat oil in Dutch oven over medium-high heat until shimmering.  Cook onions (if using) until soft and browned about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt and pepper and cook  until fragrant, about 1 minute.  Stir in chicken broth, tomato sauce, vinegar and sugar (if using).
  2. Add beef and stir to break up meat.  Bring to boil, reduce heat to medium-low and simmer until chili is slightly thickened, about 20 minutes.

Now this is not a thick chili, so don’t worry.    This recipe made 7 cups of chili and each cup comes in at 365 calories, 28 fat, 8.2 carbs, 2.2 fiber and 19 grams of protein. 

We did chili three (or four) ways, served over:

  1. cooked spaghetti (mine was 2 ounces)
  2. heated dark red kidney beans (I used 1/4 cup)
  3. 1/2 ounce shredded cheddar cheese
  4. (if using, diced onions)
for Hannah and my sister in law Jody who love onions!

for Hannah and my sister in law Jody who love onions!

589 calories, 33 fat and 40 carbs all together

589 calories, 33 fat and 40 carbs all together

Come back tonight for Classic Roast Beef and Cauliflower Casserole with Bacon and Cheese.  See you tonight!


15 thoughts on “Cincinnati Chili

  1. So simple but for some reason I have never thought of serving chili over pasta noodles! I was actually contemplating doing that last week (okay, so I’ve thought of it once) but didn’t. Thanks for the idea!

  2. i feel like a broken record, but I have to say it again — you’re so good about customizing your meals for everyone! that chili looks delicious.

  3. I have never thought of cinnamon in chili but it actually sounds really good. I put about a tbs. of cocoa in mine……it is supposed to intensify the flavor.

    Leftover chili is the best!

  4. YUM-O… I love a good bowl of chili.

  5. i’ve been meaning to try a cinci chilli 🙂 looks fabulous!

  6. WOW that looks fantastic! I still havent tried a Cincinnati chili recipe, but I may have to now 🙂

  7. […] My combo today was red and green pepper, carrots and english cucumber.  I also had 1/2 cup of my Cincinnati Chili, and a half bagel sammie with 2 ounces of lean ham, .6 ounces swiss cheese and pickled jalapenos – […]

  8. […] now on to dinner!  I decided to make this Cincinnati Chili recipe.  I’ve made a couple, but I really prefer this one instead.  The “three ways” was with […]

  9. […] used to them not being roasted or salted! Dinner was so quick to put together.   I made my Cincinnati chili – its literally ready in 20 […]

  10. I had never tried Cincinnati style until a couple years ago. I love the acidity from the vinegar and I love mine with onions!!

  11. […] the weekend I made a batch of Cincinnati Chili and had mine 3 ways – pasta, chili beans and […]

  12. […] version of Cincinnati chili.  Well, I’ve made my share of Cincinnati Chili recipes.  Here, here and here.  What intrigued me about the chili was his choice of spices (cinnamon, […]

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