Cincinnati-Style Chili Over Spaghetti Squash

Cincinnati-Style Chili Over Spaghetti Squash
by Laura B. LaValle

Here in Cincinnati, where I currently live, people love their chili. When I first tried Cincinnati chili, I was surprised at the difference in taste from Southwest versions. Cincinnati chilis are actually derived from Greek origins, and you’ll see the list of ingredients is quite unique. Spiced with cinnamon, cumin, cloves and even a little cocoa, it is loaded with antioxidants.

While it is traditionally served over spaghetti and topped with raw onions, hot sauce, and mounds of cheese, the dietitians at LMI modified the recipe for a wheat and dairy free version that I like just as much.

Time to table: 1 hour

Serves: 8

Healing Nutrient Spotlight

Excellent source of vitamin C, iron, niacin, vitamin B-6, vitamin B-12, zinc, selenium, manganese
Good source of vitamin A, thiamin, riboflavin, magnesium, copper

Ingredients*

1 T. olive oil
½ cup chopped onion
2 lbs. organic grass-fed ground beef
¼ cup chili powder
1 tsp. ground cinnamon
1 tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. ground cloves
1 bay leaf
½ of a 1-ounce square unsweetened chocolate
2 10.5-ounce cans beef broth
1 15-ounce can tomato sauce
2 T. cider vinegar
¼ tsp. ground cayenne pepper
2 medium spaghetti squash
1 cup goat’s cheese feta crumbles
finely chopped sweet onions
hot sauce

*Use organic ingredients for optimal nutrition.

Preparation

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add ground beef and cook, breaking it up with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and cayenne pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Remove the bay leaf prior to serving.

Meanwhile, prepare spaghetti squash. Cut squash in half lengthwise. Scrape out only the seeds as you would with any squash or pumpkin. Bake cut side down in shallow pan along with a few tablespoons of water for about 30 to 40 minutes at 375°F. You can also microwave the squash for 6 to 8 minutes or until tender. Separate “spaghetti” strands by running a fork through lengthwise from stem to stem. Serve sauce over squash and top with finely chopped sweet onions, hot sauce, and goat’s milk feta if desired.

Nutrition

410 calories, 38 g protein, 18 g carbohydrates, 21 g fat, 9 g saturated fat, 2 g monounsaturated fat, 1 g polyunsaturated fat, 110 mg cholesterol, 2 g sugars, 4 g fiber, 709 IU vitamin A, .2 mg thiamin, .3 mg riboflavin, 7 mg niacin, .9 mg pantothenic acid, .5 mg vitamin B-6, 28 mcg folate, 2 mcg vitamin B-12, 17 mg vitamin C, 72 mg calcium, .4 mg copper, 4 mg iron, 55 mg magnesium, 733 mg potassium, 27 mcg selenium, 860 mg sodium, 7 mg zinc