Lightened Up Cincinnati Chili

photo credit: Wally Gobetz

photo credit: Wally Gobetz

I went to grad school in Cincinnati, and Cincinnati chili is a huge thing there. It sounds weird – the city’s version includes chocolate and cinnamon and is even served on top of spaghetti. What?! But it’s delicious so I just go with it. I adapted a healthy version from Cooking Light to fit my budget and my nutrition goals this week. This version has more chili and less cheese and spaghetti than the original version I remember back in Cincy. But it’s still  a yummy treat. I hope you enjoy it too!

Lightened Up Cincinnati Chili
Print Recipe
The original Cincinnati Chili is super yummy but also a calorie bomb. Here's a lightened up version that will taste great too. Adapted from Cooking Light, October 2015. This recipe is for one batch. I often double or triple chili batches for extra freezer meals.
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Lightened Up Cincinnati Chili
Print Recipe
The original Cincinnati Chili is super yummy but also a calorie bomb. Here's a lightened up version that will taste great too. Adapted from Cooking Light, October 2015. This recipe is for one batch. I often double or triple chili batches for extra freezer meals.
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Ingredients
Servings: people
Instructions
  1. 1. Brown your beef and onion together. Stir in stock, 1 tsp of vinegar, the Worchestershire sauce, and then next 9 ingredients (through tomato sauce). 2. Return to a simmer. Partially cover and cook for 2 hours, stirring occasionally. 3. Stir in beans; cook 5 minutes. Remove from heat. Stir in the remaining 1 tsp vinegar. At this point if you want to freeze your chili, cool off and then prepare to freeze. Combine cooked pasta, 1/4 cup water, and oil in a large nonstick skillet over medium high heat. Cook until water evaporates and the pasta is a little brown. Stir it occasionally for about 12 minutes total time. Coarsely chop noodles. Serve chili with pasta, cheese, and white onion.
Recipe Notes

Cooking Light's version has a serving size of about 1 and 1/4 cups chili, 2 Tbsp. noodles, 2 Tbsp. cheese, and 2 Tbsp. onions. Make adjustments for what you like for yours.

Instead of using a mix of more expensive 14 ounces of 90% lean ground sirloin and 6 oz. 80% lean ground chuck, I kept it simple with just a pound of 85% lean ground beef.

Calories are around 350 per serving with 27g protein, 15 grams of fat, and 27 grams of carbs in the original recipe. This should be very close.

Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.