Jump to Recipe

Cincinnati-style chili is a unique and flavorful dish that is perfect for anyone following a low-carb diet. This dish is a delicious and nutritious alternative to traditional chili and is packed with protein and healthy fats, making it a great option for anyone looking to maintain a healthy weight or lose weight.

One of the key ingredients in Cincinnati-style chili is ground beef, which is a great source of protein and healthy fats. Protein is essential for building and repairing muscle tissue, while healthy fats are important for maintaining brain health and reducing inflammation in the body. By including ground beef in Cincinnati-style chili, you are increasing the protein and fat content of the dish, which can help you feel fuller for longer and prevent overeating.

Another low-carb ingredient in Cincinnati-style chili is spices. This dish is typically made with a variety of spices, including cinnamon, cumin, and chili, which add flavor and depth to the dish without adding any significant carbs. In fact, many spices have been shown to have health benefits, including anti-inflammatory and antioxidant properties.

Cincinnati-style chili is also typically served over spaghetti squash or zucchini noodles instead of traditional spaghetti, which is high in carbs. Spaghetti squash and zucchini noodles are low in carbs and calories but high in fiber, which can help you feel fuller for longer and support digestive health.

Finally, Cincinnati-style chili can be topped with a variety of low-carb toppings, such as shredded cheese, diced onions, and sour cream. These toppings add flavor and texture to the dish without adding many carbs, making them a great option for anyone looking to stay within their carb limits.

Cincinnati-Style Chili

Prep Time: 10 minutes
Cook Time: 6 hours
Yield: 8 servings
Category: Main
Cuisine: Mediterranean

Ingredients:

• 2 lbs (900 g) ground beef (defrosted, if frozen)
• 2 cups (480 ml) bone broth or beef broth
• 1 (8 oz or 227 g) can of tomato sauce
• 1 (6 oz or 170 g) can of tomato paste
• ½ medium onion (2 oz or 55 g), peeled and sliced
• 2 cloves of garlic (6 g), peeled and minced
• 1 Tablespoon (6 g) cumin
• 1 Tablespoon (3 g) dried oregano
• 1 Tablespoon (3 g) dried basil
• 2 teaspoons (4 g) chili powder (or to taste)
• 1 teaspoon (2 g) cinnamon powder
• 1 teaspoon (1 g) pepper (or to taste)
• ½ oz (14 g) 100% dark chocolate
• Salt, to taste
• To serve: spaghetti squash or zucchini “noodles” (optional)

Instructions:

1. Add all the ingredients to the slow cooker. Place the lid on the slow cooker and cook on low for 5 to 6 hours, stirring to combine after cooking for 1 to 2 hours. Season with additional salt, to taste.
2. Place the spaghetti squash or zucchini “noodles” into a bowl and top with the chili. If desired, garnish with any fresh herbs you have in your refrigerator.

Substitutions:

• You can use any ground meat that you have in your refrigerator or freezer.
• You can use 1 teaspoon of granulated garlic or 3/4 teaspoon of garlic powder instead of garlic cloves and 2 teaspoons of onion powder instead of the onion.
• You can use 3 Tablespoons of fresh oregano and fresh basil instead of dried.
• You can use 1 ½ Tablespoons of raw cacao powder or unsweetened cocoa powder instead of 100% dark chocolate.

Nutrition: (Estimated and based on per-serving amounts.)

• Calories: 329
• Fat: 24 g
• Total Carbs: 7 g
• Fiber: 1 g
• Sugar: 4 g
• Net Carbs: 6 g
• Protein: 20 g
  
  

Print Recipe