Take on some heat with this healthy version of Cincinnati Chili brought to you by the American Institute for Cancer Research. A regional style of chili with meat, Cincinnati Chili is characterized by spices and chocolate. It is commonly served over spaghetti or sauced over hot dogs. Browning the meat first, then slow cooked in water/broth, keeps this dish moist and flavorsome. Choose your way: a bowl to Five-Way and enjoy!
Ingredients:
- 1 1/2 cups chopped onion
- 3/4 cup chopped green bell pepper
- 2 large cloves of garlic, finely chopped
- 1 lb. 90% or higher lean beef
- 2 Tbsp. chili powder
- 1 1/2 tsp. dried basil
- 1 1/2 tsp dried oregano
- 1 tsp. ground cumin
- 1 can (28 oz.) whole tomatoes
- 1 oz. dark chocolate (70-85 percent cocoa), coarsely chopped
- 1 cup reduced-sodium beef broth or water,divided
- salt & freshly ground black pepper
- 1/2 lb. whole-wheat spaghetti
- 1 cup canned kidney beans, rinsed and drained
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/4 cup finely chopped raw onion
In a large Dutch oven over medium heat, combine onion, green pepper, garlic, and meat. Cook, working with wooden spoon to break meat up, until it loses it’s red color, about 6 minutes.
Mix in chili powder, basil, oregano, and cumin. Cook 1 minute longer.
Add tomatoes one at a time, squeezing them through your fist over the post to break them up. Mix in liquid from tomatoes, chocolate, and 1/2 cup broth.
Bring to a boil, reduce heat and simmer for 20 minutes.
Add remaining broth, season to taste with salt and pepper and cook until chili is dark and fairly moist, 20-25 minutes.
Meanwhile, about 15 minutes before chili is done, in a large pot of boiling water cook pasta according to package directions until slightly softer than al dente. In heatproof container, microwave kidney beans to heat them through. Drain pasta and divide it among 4 wide shallow bowls.
Top it with one fourth of chili (Two-Way), 2 Tbsp. cheese (Three-Way), 1 Tbsp. onion (Four-Way), 1/4 cup of beans (Five-Way) and enjoy your way!
Read the full backstory written by Dana Jacobi in this week’s Something Different article for the American Institute for Cancer Research.
Ingredients:
- 1 1/2 cups chopped onion
- 3/4 cup chopped green bell pepper
- 2 large cloves garlic, finely chopped
- 1 lb. 90% or higher lean beef
- 2 Tbsp. chili powder
- 1 1/2 Tsp. dried basil
- 1 1/2 Tsp. dried oregano
- 1 tsp. ground cumin
- 1 can (28 oz.) whole tomatoes
- 1 oz. dark chocolate (70-85% cocoa), coarsely chopped
- 1 cup reduced-sodium beef broth or water, divided
- salt & freshly ground black pepper
- 1/2 lb. whole-wheat spaghetti
- 1 cup canned kidney beans, rinsed and drained
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/4 cup finely chopped raw onion
Directions:
In a large Dutch oven over medium heat, combine onion, green pepper, garlic and meat. COOk, working with wooden spoon to break meat up, until it loses it’s red color, about 6 minutes. Mix in chili powder, basil, oregano and cumin, and cook 1 minute longer.
Add tomatoes one at a time, squeezing them through your fist over the pot to break them up. Mix in liquid from tomatoes, chocolate, and 1/2 cup broth. Bring to boil, reduce heat and simmer for 20 minutes. Add remaining broth, season to taste with salt & pepper and cook until chili is dark and fairly moist, 20-25 minutes.
Meanwhile, about 15 minutes before chili is done, in a large pot of boiling water cook pasta according to package directions until slightly softer than al dente. In heatproof container, microwave kidney beans to heat them through. Drain pasta and divide it among 4 wide shallow bowls. Top it with one fourth of chili, 1/4 cup beans, 2 Tbsp. cheese and 1 Tbsp. onion.