If you are looking for an all around Cincinnati Style chili recipe, this is perfect. It’s a great tasting recipe, and this is a good base idea of seasoning to use! You can taste the sauce half way through to see if you need more depending on the amount of veggies you put in. What a great way to sneak in veggies on your family!! My family eats more veggies now than they ever have because I hide them. By the time this sauce is done, you won’t be able to see the veggies!!
Now if you are in Cincinnati, and are not eating clean, just pick up a sauce packet and brown some beef and follow the instructions and you’re golden, BUT if you’re outside the Cincinnati area, follow this recipe and you’ll get similar results!!
I also use Tofu noodles with 4 oz of cooked pasta so it cuts down on calories, and I don’t feel like I am missing out on the quantity I like. Tofu noodles can be found in the organic department of your grocery store. Remember that your calories are really going to come in when you add the cheese, so I always make sure to measure!! This really has the taste and feel of Cincinnati style chili!!!
- 1½ lb. ground beef (you can use ground turkey if you desire)
- 46 oz. peeled and crushed tomatoes
- 2-3 medium sized zucchini shredded
- 1 box of mushrooms shredded
- 2 tbs of tomato paste
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1 tsp. ground red pepper
- 1 tsp. salt
- 1 tbs. cumin
- 1 tbs. garlic powder
- 1½ tsp. cider vinegar
- 1 medium onion – diced
- 2 T. chili powder
- 2 dashes Worcestershire sauce
- 5 bay leaves
- In a large saucepan, brown meat and onions together.
- Drain all the fat.
- Add all other ingredients and place into the crockpot on high for 2-3 hrs.
- Stir occasionally.
- Serve as you would regular chili or Cincinnati-style over pasta.