spiralizing recipes - paleo chili cincinnati style

paleo chili cincinnati style

CSC_0077 adjusted- paleo chili cincinnati style

Cincinnati chili is often enhanced by sweet spices like cinnamon and cloves or even added chocolate. This recipe makes a chunkier, con carne style that can be eaten alone as well as in the Cincinnati style over noodles.



6-8 servings

Prep time

20 minutes




688 mg

Dietary fiber

5.8 g

Total fat

13.9 g

Total carbs

17.3 g


44.7 g


  • 2 zucchini per serving, spiralized into noodles

  • 2 pounds lean ground beef

  • 1 pound ground turkey sausage

  • 4 pounds tomatoes, washed, de-seeded and chopped

  • 1 large yellow onion, chopped

  • 1 green bell pepper, chopped

  • 1 jalapeno pepper, diced

  • 2-3 large garlic cloves, minced or crushed

  • 4 Tbsp. chili powder

  • 2 Tbsp. cumin

  • 1 Tbsp. coconut oil

  • 2 tsp. paprika

  • 1 tsp. salt

  • 1 tsp. ground black pepper


  • Preheat oven to 350.
  • Sear the beef cubes in the olive oil in the bottom of a Dutch oven. Push the beef cubes to the side and Saute the onions, bell pepper, and garlic, cooking until the onions are translucent.
  • Add the tomatoes and beef stock.
  • Roast at 350 for 2-2 ½ hours until the beef is tender is so tender it can be shredded with a fork
  • Using your Veggetti or Paderno spiralizer, slice the squash into thick-cut noodles. Place the noodles into boiling water for a couple minutes, just enough to warm them.
  • Serve the paprikash over warmed “noodles.”

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