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

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.