American · Dinner
Cincinnati Chili (Dairy-Free)
Cincinnati-style chili of ground beef simmered in a thin tomato-based sauce spiced with cinnamon, allspice, clove and cocoa. Served over spaghetti and topped with kidney beans and diced onion. This dairy-free version finishes with fresh onion and a splash of vinegar instead of shredded cheddar.
$4
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
712Calories
45.6gProtein
26.6gFat
78.2gCarbs
9.9gSugar
11.1gFiber
1667mgSodium
133mgChol
9.7gSat Fat
892mgPotassium
95mgCalcium
5.4mgIron
1.2mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
dairy-free
Instructions
1
Prep
Finely dice onion and mince garlic, setting aside a spoonful of onion for topping.
2
Boil
Simmer ground beef in beef stock over medium heat for 10 minutes, breaking into fine crumbles until no pink remains.
3
Bloom
Stir in onion, garlic, chili powder, ground cinnamon, allspice, cloves and cocoa powder over medium heat for 2 minutes until raw spice aroma dissipates.
4
Simmer
Add tomato paste, vinegar, salt and water to cover, then simmer over low heat uncovered for 75 minutes until thin, silky and pourable.
5
Plate
Cook spaghetti in salted boiling water 9 minutes, drain, pile on plate, ladle chili over, scatter beans and reserved onion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 1 cup240ml beef stock
- 6 tbsp90g tomato paste
- 11 onion, plus extra for topping
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp chili powder
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp allspice
- 1/4 tsp1/4 tsp ground cloves
- 2 tbsp2 tbsp cocoa powder
- 2 tbsp2 tbsp apple cider vinegar
- 1 tsp1 tsp salt
- 5.2 oz150g, dry weight spaghetti
- 2/3 cup170g, canned, drained kidney beans
