Cincinatti Chili
The Mediterranean-spiced chili with 49G protein you've never had!
My girlfriend and I drive down to Cincinnati twice a year to check in on some of her family members. It’s about a 4.5-hour ride from where we live in the Chicagoland area, providing ample time to take in the surrounding scenery along the way. As you approach Cincinnati, you start to see more, empty fields, windmills, and the iconic Skyline chili restaurants.
For those who are unfamiliar, Skyline Chili is a Cincinnati fast food institution known for coneys, spaghetti with meat sauce, and midwestern hospitality. Whenever I’m in Cincinnati, it’s impossible for me not to make a stop there. However, since my visits are limited to twice a year, I find myself craving it long before then, which is just pure torture.
To stay sane and fit, I made this version of the Cincinnati staple that works for a lower-calorie diet while still being high in protein. If you’re tired of having the same old turkey chili recipes for weight loss, then you need to try this one out!
Here are my notes on making this:
Use 90/10 ground beef or bison. You can use leaner meat for fewer calories.
Go for high-protein spaghetti noodles. I used Banza Chickpea Spaghetti.
There are multiple ways to serve this chili:
Two-way: Spaghetti topped with chili
Three-way: Spaghetti, chili, and cheese
Four-way onion: Spaghetti, chili, onions, and cheese
My way: Spaghetti, chili, and onions
Save time by cooking this in an Instant Pot or Slow Cooker instead of a regular pot.
As always, total calories and macros are at the bottom. Now, let’s dive into the recipe!
Makes 5-6 Servings
49G Protein Per Serving | 516 Calories | 3-4 hours
RECIPE
Ingredient List
4 cups water
2 lbs 90/10 ground beef or bison
1 lb high-protein spaghetti, cooked
2 medium onions, chopped
1 6 oz can tomato paste
1/2 of a 14.5 oz can of tomato sauce
3 tbsp chili powder
3 bay leaves
4 tsp cumin
2 tsp cinnamon
2 tsp garlic powder
1 tsp allspice
1 tsp red pepper
1 tsp beef bouillon powder
3 tsp vinegar
2 tsp Worcestershire sauce
Salt to taste
Optional toppings: Diced onion, light shredded cheddar cheese
Cooking Instructions
Combine Chili Ingredients 🥘
In a pot, combine the water and ground beef. Start breaking up the meat.
Bring the mixture up to medium-high heat.
Add the onion, spices, bay leaves, tomatoes, worcestershire sauce, vinegar, bouillon powder, and tomato paste to the pot.
Turn down the heat to a low simmer and cook for 3 hours.
Check on the chili every 30 minutes and stir it.
Taste for salt and cook longer if you like your chili thicker.
Spoon the chili over a plate of cooked spaghetti. Add diced onion or light cheddar cheese on top. Enjoy!
I appreciate you reading my newsletter! Did you enjoy this high-protein recipe? Don’t keep it a secret! Share it with someone else who might want to try it out.
Discover more delicious high-protein recipes like this one with the Spicy Protein Nachos or Honey BBQ Chicken Bowl recipe I previously released. Have a great week!
Eat Well,
Marcus Matkins