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Cincinnatti chili


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  • 1 pound lean ground beef
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons raw cacao powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground chipotle pepper
  • 15-ounce can tomato sauce
  • 1 cup chicken or beef broth
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 4 cups cooked brown rice spaghetti (2 cups cooked sprouted grain pasta Phase 3)
  • Minced green or white onion, for garnish



Step 1

Heat a large, heavy skillet over medium-high heat. Add the beef, onion, garlic, chili powder, and crushed red pepper flakes. Lower the heat to medium and cook, occasionally stirring, until the meat is browned.

In a separate bowl, combine the next six ingredients (cacao through chipotle). Add to the skillet and stir-fry for 2 minutes.

Stir in the next five ingredients (tomato sauce through bay leaves). Reduce the heat to low and simmer for 1 hour. Serve over spaghetti topped with minced onion.


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