Per the popular tradition, Cincinnati Chili is usually served one of five ways. A 1-way is plain chili; a 2-way is chili served over spaghetti; 3-way is chili over spaghetti topped with cheese; 4-way is topped with either beans or chopped red onions; and 5-way gets you spaghetti topped with chili, beans, onions, and cheese! While the chili is simmering, I recommend you cook the spaghetti and assemble the toppings to have them ready for everyone to build their own 2-, 3-, 4- or 5-way!
(PS It’s delicious over 0-point low-calorie cooked spaghetti squash too!)
Makes 5 servings
1 pound lean ground beef
2 cups chopped onion
2 cloves garlic, chopped
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons unsweetened cocoa powder
3/4 teaspoon ground cinnamon
1/2 teaspoon cumin
1/2 teaspoon allspice
1 tablespoon cider vinegar
2 teaspoons brown sugar
1 (14.5-ounce) can tomato sauce
1 cup reduced-sodium chicken broth
1. Heat a large skillet over medium high heat. Add the beef, onion, and garlic, breaking up the meat with a fork. Cook until the meat has mostly browned, about 7 or 8 minutes.
2. Add the chili powder, oregano, cocoa powder, cinnamon, cumin, and allspice and cook until fragrant, about 1 minute.
3. Stir in the remaining ingredients. Reduce heat to low and simmer for 15 to 18 minutes.
Nutrition Information Per Serving (1 generous cup chili)
Calories 200| Carbohydrate 16g (Sugars 8 g) | Total Fat 7g (Sat Fat 3g) Protein 25g | Fiber 4g | Cholesterol 60mg| Sodium 520mg
Food Exchanges: 3 1/2 Lean Meat, 2 Vegetables |Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 6 Smart Point Comparison: 3