Spaghetti Squash Cincinnati Chili
By cheeserohan
Ingredients
- 1 medium spaghetti squash (about 3 lb)
- 1 small onion, finely chopped
- 2 tbs vegetable oil
- 2 cloves garlic, chopped
- 1 lb ground beef chuck
- 2 tbs tomato paste
- 1 tbs chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- kosher salt and freshly groud black pepper
- 1 28-oz can diced tomatoes
- 1 15-oz can kidney beans, drie
Details
Cooking time 50mins
Adapted from foodnetwork.com
Preparation
Step 1
1. Preheat the oven to 400 F. Halve and seed the spaghetti squash; roast, then scrape into strands.
2. Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the remaining onion and the garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the beef, tomato past, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 tsp salt and a few grinds of black pepper. Cook, stirring occasionally, until the beef is browned, about 7 minutes.
3. Add the tomatoes and 1 1/2 cups water to the beef mixture, increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the chili is thickened, about 20 minutes; season with salt and black pepper.
4. Drain the reserved onion; pat dry. Top each serving of chili with spaghetti squash, kidney beans, onion, oyster crackers and cheese.
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