Best Low Carb Cincinnati Chili Recipes
LOW CARB CINCINNATI CHILI
This is a delightful low carb Cincinnati Chili stew without the pasta, without the beans, one pot meal. The mushrooms work well in this chili. Be careful measuring the cinnamon, it can over power. The cinnamon gives it the Cincinnati Chili favor.
Provided by david in Mission Vi
Categories Meat
Time 3h25m
Yield 4 soup bowls, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a 4qt-6qt soup pot or Dutch oven --
- Brown ground beef until fat and liquid are 90%-95% evaporated. Be careful not to carmelize. Remove from pot.
- Saute onion, green pepper, garlic until soft. Be careful not to carmelize.
- Add browned ground beef + liquid to sauted mixture, along with slice cremini mushrooms and cook 10 minutes to soften mushrooms.
- Stir in spices and Worcestershire sauce to coat, 3 minutes.
- Stir in tomato paste to coat, 5 minutes.
- Add water, mix well.
- Bring to boil, then simmer 1 hour uncovered over low-medium heat to reduce and condense.
- Cover, simmer 2 hours over low heat.
- Serve in bowls topped with cheese.
Nutrition Facts : Calories 573.1, Fat 35.2, SaturatedFat 13.5, Cholesterol 154.2, Sodium 1714.3, Carbohydrate 18.5, Fiber 4.9, Sugar 8.6, Protein 46.7
AUTHENTIC CINCINNATI CHILI
This was handed down to me by Mom, a Cincinnati native. Skimming the fat makes this a healthier version than most, and gives it the right consistency. I like mine 4-way, with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!
Provided by Melissa Hamilton
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 11h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
- The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 10.1 g, Cholesterol 59.5 mg, Fat 12.6 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 673.7 mg, Sugar 4 g
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