In sixth-grade English, our class read a story about a Native American tribe in the Southwest. I've forgotten all but one fascinating detail of that...Read More
Paleo Cincinnati Chili
In honor of National Chili Day on February 26, I’m sharing one of the recipes from Well Fed 2. My husband Dave grew up in Cincinnati, Ohio, and eating at Skyline Chili was one of our food-bonding experiences, early in our romance about 20 years ago.
Cincinnati Chili can be endlessly entertaining.
First, there’s the double-entendre involved in ordering your favorite toppings. Do you want a 2-way (chili+spaghetti) or a 3-way (add onions)? Then there’s the legend that it was first served in 1922 at a hot dog stand outside a burlesque theater. This chili is different from its Southwestern cousin because of seasonings like cinnamon, allspice, and cloves—familiar flavors for the immigrant cook from Macedonia who invented it. In this version, you get a paleo 3-way: chili+zucchini noodles+onions.
If you usually make my Chocolate Chili recipe when you’re hankering for chili, this is a nice change of pace.
Cincinnati Chili from Well Fed 2
Serves 6-8 | Prep 15 min | Cook 2 1/2 hours | Whole30 compliant
2 pounds ground beef
4 cups water plus 1/2 cup water
2 medium onions, finely diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
1/4 cup mild chili powder
1 tablespoon unsweetened cocoa
1/2 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can crushed tomatoes
2 tablespoons cider vinegar
1 tablespoon coconut aminos
1 batch Zucchini Noodles
garnish: diced raw onions
Place the ground beef in a large soup pot, cover with 4 cups of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a very fine texture. Slowly simmer until the meat is thoroughly cooked, about 30 minutes.
Stir in the onions, garlic, chili powder, cocoa, salt, cayenne, cinnamon, cumin, allspice, cloves, and bay leaf. Add the tomato sauce, crushed tomatoes, vinegar, coconut aminos, and 1/2 cup water. Stir to combine.
Simmer for 2 hours until slightly thickened. Serve on Zucchini Noodles and top with diced onions.
You Know How You Could Do That?
You could replace the beef with lamb. It’s not authentic, but it is scrumptious. You might also pile your chili on top of Roasted Spaghetti Squash.