As Promised: Heart-Healthy Cincinnati Chili Recipe

Greetings Everyone!


I promised you the recipe for this wonderfully, flavorful chili recipe and I am following through. I've had to begin eating differently since my surgery, and although I have not totally cut fats out of my diet (and probably never will - remember that good fat aids in proper digestion!) I do use healthy fats such as extra virgin first cold-pressed olive oils, safflower oils, and flax, seed oil.  


I always strive to use organic ingredients, because with organic and locally grown fruits, veggies, dairy, and grass-fed poultry and other animal products, I can rest assured that I am not getting any of those nasty chemicals, antibiotics, or growth hormones.


This chili recipe calls for some unusual spices and flavorings, but the end result was absolutely delicious! For a vegetarian chili, cut out the beef or turkey and add more beans: all kinds of beans! Red and white and black beans for added protein, great tasted and texture, and boosted protein!


Cincinnati-Style Chili (Five-Way)


Olive oil (I use a Mr. Misto oil sprayer to reduce fat, but you can use no more than 2 teaspoons)
2 large finely chopped onions
3 cloves of minced garlic
8 oz. of lean ground grass fed beef (buffalo meat has the absolute lowest fat content and tastes just like beef!) or Jennie-O turkey. (Meat is optional!!!)
2 tablespoons of chili powder
1 teaspoon of cinnamon
1.5 cups chopped canned tomatoes (fire-roasted organic are best!)
1/4 cup water
1 15-oz can of red kidney beans (and other beans if making vegetarian)
3 tablespoons of tomato paste
2 teaspoons of brown sugar
2 teaspoons of unsweetened cocoa
8 oz. spinach linguine
4 thinly sliced scallions
4 tablespoons shredded veggie cheese - cheddar flavor or 2% shredded cheddar (optional)


(Recipe makes 4 servings)


1. Spray large non-stick skillet with olive oil. Add onions and garlic and cook until onions are golden brown, about 10 minutes.


2. Stir in meat, chili powder, and cinnamon and cook until meat is no longer pink (about 5 minutes)


3. Stir in tomatoes, beans, water, tomato paste, brown sugar, and cocoa until chili sauce is flavorful (about 10 minutes)


4. Meanwhile, cook pasta according to package directions. Drain and transfer pasta to large bowl. Add chili and scallions and toss to combine. Sprinkle with cheddar shreds ... Serve and enjoy!


Let me know if you enjoyed this recipe as much as we did :)


Namaste and Blessings


Kathi