Cincinnati Chili

One of the things I like most about Cincinnati chili is that there are no huge chunks of tomatoes (it uses tomato sauce as its base) and I leave those damn onions away!   And I love the flavor combination with the cinnamon and allspice!

The first time I had chili mac was at a Steak and Shake – with spaghetti, cheddar cheese and kidney beans.  Now you could add diced onions to yours if you are weird and like onions!

Cincinnati Chili  adapted courtesy of CooksCountry!

  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • salt to taste
  • 3/4 teaspoon ground black pepper
  • 1/4 teaspoon allspice
  • 2 cups chicken broth
  • 2 cups tomato sauce
  • 2 tablespoons cidar vinegar (love this!)
  • 1 teaspoons dark brown sugar
  • 1.5 pounds 85% lean ground beef
  1. Heat heavy pot over medium-high heat.  Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper and allspice and cook until fragrant – about a minute.  Stir in chicken broth, tomato sauce, vinegar and sugar.
  2. Add beef and stir to break it up.  Bring to a boil, reduce heat to medium-low, and simmer until until chili is deep brown and slightly thickened, about 20 minutes.  Season with salt if necessary.  Keep refrigerated for three days or frozen for up to 2 months). 

 

So good!  From beginning to end, dinner was ready in just about 1/2 hour

So good! From beginning to end, dinner was ready in just about 1/2 hour

So this batch made 9 cups so I made each serving 1 1/8 cups which comes in at:

  • 283 calories
  • 20 fat
  • 8.1 carbs
  • 2.1 fiber
  • 17.6 protein

I made my serving with 6 ounces of cooked spaghetti, one serving of chili, 1/4 cup light kidney beans and 1/2 ounce cheddar jack cheese:

My plate comes in at 644 calories, 27 grams of fat and 65 carbs

My plate comes in at 644 calories, 27 grams of fat and 65 carbs

Stats for the Day!

  • 1393 calories
  • 51 fat
  • 156 carbs
  • 33% of calories from fat
  • 22% of calories from protein
  • 45% of calories from carbs
  • Day 20 of 30 day shred
  • 5 minute treadmill after shred
  • 20 minute walk with Ed after dinner
  • 10 minutes of putting together the garbage and recycle – I am counting that as exercise!

Off to make quinoa, spinach zucchini lasagna for my lunch tomorrow.  This comes out really good in my head – hopefully it will turn out okay!

See you in the morning! 😀

 

 

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14 thoughts on “Cincinnati Chili

  1. I’m interested in seeing about your lasagna tomorrow! Sounds like something right up my alley.

  2. Love the pasta/chili combo!

  3. Ooooo, that looks yummy! I’ll have to give this recipe a try.

  4. cincinatti chili sounds like a cool recipe!

  5. Your dinner sounds great!

    Do remember that Bishop’s chili place that used to be on Roosevelt Road? They used to make it over pasta too!

    I love that combo!

  6. I love me some Cincinatti chili! Yeah! Love it!

  7. Never heard of it, but love the idea of cinnamon in savory dishes! 😀

  8. great dinner.

    “this comes out really good in my head” – that cracked me up 🙂

  9. I always wondered what made Cincinati Chili “Chincinatie Chili.” Looks great!

  10. […] dinner I made Cincinnati Chili – 3 ways.   I used this pasta, but sadly Tony could tell that it was healthy […]

  11. […] was simple – 1 serving of my leftover Cincinnati Chili from the night before with a 10 ounce baked potato and 1 ounce of cheddar cheese.  This took […]

  12. […] was a loaded baked potato – a 6 ounce potato with 1 cup of my cincinnati chili from the deep freeze, baby carrots and cucumber with ff ranch […]

  13. […] my chili recipe the night before last wasn’t exactly like my Cincinnati Chili, I decided to put it in caloriecount to get the right […]

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