​ ​ Print ​

Cincinnati-Style Chili

  • 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)
              • 1Add 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.
              • 2Place 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.
              • 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.
                (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