American · Dinner
Cincinnati Chili (Low-Calorie)
Lean ground beef simmered with tomato, cocoa, cinnamon, allspice and cider vinegar into a thin, aromatic Cincinnati-style chili. Served spooned over a small nest of spaghetti and finished with a light scatter of shredded cheddar and diced onion for a lightened two-way plate.
$4
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
396Calories
41.6gProtein
13.3gFat
28.1gCarbs
6.3gSugar
3.3gFiber
839mgSodium
132mgChol
5.7gSat Fat
625mgPotassium
142mgCalcium
3.8mgIron
1.9mcgVitamin B12
8.2mgVitamin C
protein-rich
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Finely dice the onion, reserving half raw for the topping, and mince the garlic clove on a cutting board.
2
Boil
Crumble the beef into the beef stock and bring to a gentle boil over medium heat 5 minutes, breaking it fine until no pink remains.
3
Bloom
Add the onion and garlic, cook over medium heat 4 minutes until translucent, then stir in cocoa, cinnamon, allspice, cumin and salt 1 minute until fragrant.
4
Simmer
Add the canned tomato, tomato paste and cider vinegar, then simmer uncovered over low heat 60 minutes until the sauce is thin, glossy and lightly reduced.
5
Plate
Boil the spaghetti until tender, drain and nest on a plate, ladle chili over and finish with cheddar and reserved raw onion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean ground beef
- 1 cup240ml beef stock, low-sodium
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 2 tbsp2 tbsp tomato paste
- 11 small onion
- 2 clove2 clove garlic
- 2 tsp2 tsp cocoa powder
- 1 1/2 tsp1 1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp ground cumin
- 2 tsp2 tsp cider vinegar
- 4.2 oz120g cooked spaghetti
- 1 oz30g shredded cheddar cheese
- 1/2 tsp1/2 tsp salt
