Our Skinny Mom headquarters are located right in the middle of downtown Cincinnati, so any dish that's a staple in this city has a special place in our hearts! In true Skinny Mom fashion, we had to find a way to turn this comfort food classic into a Skinny Supper Recipe! We hope you will try it, and love it, and that the Cincinnati Chili naming conventions give you a little giggle! Serve this up on whole wheat spaghetti with cheddar cheese and chopped onions and you can call it a classic Four-Way! Looking for more chili recipes? Try our Slow Cooker Turkey Chili!
Prep time: 10 minutes
Cook time: 1 hour
Yield: 6 servings
Serving size: ¾ cup spaghetti + ⅔ cup chili
1 lb lean ground beef
2 tsp extra virgin olive oil
1 Tbsp minced garlic
1 onion, chopped
15 oz can diced tomatoes
15 oz can kidney beans, rinsed + drained
1½ Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
1 Tbsp chili powder
½ Tbsp unsweetened cocoa powder
1 tsp cinnamon
⅛ tsp nutmeg
1 tsp cumin
¼ tsp black pepper
¼ tsp cayenne pepper
4 cups cooked whole wheat spaghetti
6 Tbsp reduced-fat, shredded sharp cheddar cheese
6 Tbsp onion (for optional topping), diced
Heat extra virgin olive oil in Dutch Oven over medium high heat. Add lean ground beef and cook, making sure to break the beef up with a spoon or spatula.
Cook about 5-7 minutes, until meat is no longer pink.
Add onion and garlic, cook and stir for 3-4 minutes, until onion has softened.
Add tomatoes, Worcestershire sauce, red wine vinegar, chili powder, unsweetened cocoa powder
cinnamon, nutmeg, cumin, black pepper, and cayenne pepper to beef mixture.
Bring mixture to a boil.
Reduce heat and simmer, partially covered, making sure to stir occasionally.
Simmer for 1 hour.
Serve over cooked whole wheat spaghetti and top with reduced-fat sharp cheddar cheese and onions (optional).
Per Serving: (¾ cup spaghetti + ⅔ cup chili)
Calories from fat: 51
Saturated Fat: 2g