American · Dinner
Cincinnati Chili (High-Protein)
Cincinnati chili is a Greek-influenced spiced beef sauce simmered with cinnamon, cocoa, and allspice, then served over spaghetti and topped with shredded cheddar and kidney beans. This high-protein version uses lean ground beef and beans to deliver substantial protein and fibre while maintaining the signature sweet-spice profile.
$6
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
751Calories
56.8gProtein
29.4gFat
65.2gCarbs
6.8gSugar
9.6gFiber
718mgSodium
168mgChol
12.1gSat Fat
652mgPotassium
298mgCalcium
5.2mgIron
2.4mcgVitamin B12
3.8mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Finely chop the onion and mince the garlic, then measure the cinnamon, cocoa powder, allspice, and chili powder into a small bowl.
2
Sauté
Heat the olive oil in a saucepan over medium heat, cook the onion 4 minutes until translucent, then add garlic and cook 1 minute until fragrant.
3
Sear
Crumble in the ground beef and cook over medium-high heat 5 minutes, breaking it apart, until no pink remains and the liquid has cooked off.
4
Simmer
Stir in tomato paste and spices 1 minute, then add beef stock and cider vinegar and simmer on low 55 minutes until thick and glossy.
5
Plate
Boil the spaghetti 9 minutes, drain it, add kidney beans to the chili for the final 10 minutes, plate spaghetti, ladle chili over, and top with cheddar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g lean ground beef
- 140g140g dry spaghetti
- 200g200g cooked kidney beans
- 86g86g shredded cheddar cheese
- 240ml240ml beef stock
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp cocoa powder
- 1 1/2 tsp1 1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- 1 tsp1 tsp chili powder
- 2 tsp2 tsp cider vinegar
- 2 tsp2 tsp olive oil
