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.
Details
Servings
6-8 servings
Prep time
20 minutes
Calories
368
Sodium
688 mg
Dietary fiber
5.8 g
Total fat
13.9 g
Total carbs
17.3 g
Protein
44.7 g
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Ingredients
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
Directions
- 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.”
