Cincinnati Chili has a unique flavor that was originally modeled after Greek dishes such as moussaka .
It’s not your typical chili. In addition to the typical spices you find in chili recipes this one also has cinnamon, allspice, cloves, chocolate and vinegar. This helps give it a unique flavor that my family enjoys. Traditionally, when it was served in restaurants, it was served several “ways”:
Two-way: spaghetti topped with chili (also called “chili spaghetti”)
Three-way: spaghetti, chili, and cheese
Four-way onion: spaghetti, chili, onions, and cheese
Four-way bean: spaghetti, chili, beans, and cheese
Five-way: spaghetti, chili, beans, onions, and cheese
Back in my high carb eating days I would make a big pan of this chili and a big pan of spaghetti. We would enjoy this for dinner and then eat it for lunch over the next couple of day. Since pasta is off the menu I started serving it over my favorite pasta replacement….spaghetti squash!
Don’t be worried by the use of vinegar, cinnamon, cloves and allspice in this recipe. It’s soooo tasty! You will be surprised at how delicious it is.
Ingredients to make Cincinnati Chili:
2 pounds ground beef
1 quart of water
1 medium onion, diced
2 tablespoons olive or coconut oil
4 cloves of garlic
15 ounce can of diced tomatoes
15 ounce can of crushed tomatoes
1/4 cup apple cider vinegar
1/4 cup chili powder
2 tablespoons smoked paprika
1 tablespoon unsweetened cocoa powder
1 tablespoon Worcestershire sauce
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon black pepper
1/4 teaspoon cloves
1/4 teaspoon cayenne pepper
How to prepare the beef:
In a large pot add the beef and the water. Bring it to a boil and cook the beef, stirring to break it up, until the beef is thoroughly cooked. This will take about 30 minutes.
The next step is to remove the fat. This can be done one of two ways:
You can drain the water from the beef or you can allow the meat to cool a bit then put the pan in the refrigerator overnight. When the fat has solidified remove it from the top of the pan and discard.
If you refrigerated the meat overnight, once the fat is removed, place the pot back on the stove and continue to the next step of adding ingredients.
If you drained the water/fat off, put the pot back on the stove and add 2-3 cups of water then continue on to the next step of adding ingredients.
How to prepare the chili:
To the pot of beef add olive oil, onions and garlic. Cook until translucent.
Add the remaining ingredients to the pot and stir to combine.
Bring to a simmer and cook over low heat until the chili is slightly thickened (about an hour).
Serve over spaghetti squash.
Top with diced onions and cheese as desired.
Nutritional information for a 1 cup serving of spaghetti squash:
Calories: 31 calories
Fat: 0.6 grams of fat
Total carbs: 7 grams
Fiber: 1.5 grams
Net Carbs: 5.5 net grams
Protein: 0.6 grams
Nutritional information for 1 serving of chili (no additional toppings):
Calories: 228 calories
Fat: 11.3 grams
Total carbs: 9 grams
Fiber: 3.7 grams
Net Carbs: 5.3 net grams
Protein: 36.7 grams
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Cincinnati Chili with Spaghetti Squash – Low Carb Recipe
Ingredients
- 2 pounds ground beef
- 1 quart of water
- 1 medium onion diced
- 2 tablespoons olive or coconut oil
- 4 cloves of garlic
- 15 ounce can of diced tomatoes
- 15 ounce can of crushed tomatoes
- 1/4 cup apple cider vinegar
- 1/4 cup chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon black pepper
- 1/4 teaspoon cloves
- 1/4 teaspoon cayenne pepper
Instructions
Directions to prepare the beef:
- In a large pot add the beef and the water. Bring it to a boil and cook the beef, stirring to break it up, until the beef is thoroughly cooked. This will take about 30 minutes.
- The next step is to remove the fat. This can be done one of two ways: You can drain the water from the beef or you can allow the meat to cool a bit then put the pan in the refrigerator overnight. When the fat has solidified remove it from the top of the pan and discard.
- If you refrigerated the meat overnight, once the fat is removed, place the pot back on the stove and continue to the next step of adding ingredients.
- If you drained the water/fat off, put the pot back on the stove and add 2-3 cups of water then continue on to the next step of adding ingredients.
Directions to prepare the chili:
- To the pot of beef add olive oil, onions and garlic. Cook until translucent.
- Add the remaining ingredients to the pot and stir to combine.
- Bring to a simmer and cook over low heat until the chili is slightly thickened (about an hour).
- Serve over spaghetti squash.
- Top with diced onions and cheese as desired.
Nutrition
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