This is my altered version of the Cincinnati Chili recipe from Eating Well magazine’s March/April 2012 issue. The original recipe called for cinnamon. I do not enjoy cinnamon with beef. It makes 6 servings.
8 ounces whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
1 pound lean (90% or leaner) ground beef
1 medium onion, diced
2 tablespoons chili powder
1 (15-ounce) can crushed tomatoes, fire-roasted
1 (14-ounce) can reduced-sodium beef broth
1 (15-ounce) can kidney beans, rinsed
1/2 cup chopped fresh cilantro, divided
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, onion and chili powder. Cook, stirring and breaking up lumps with a spoon, until the onion is beginning to soften, about 5 minutes. Stir in tomatoes and broth; bring to a boil. Reduce heat to a lively simmer and cook, stirring frequently, until the sauce is thickened, about 15 minutes.
Stir beans and all but 2 tablespoons cilantro into the sauce. Cook, stirring, until heated through, about 1 minute more. Serve the chili over the pasta. Garnish with the remaining cilantro.
By my calculations: Per serving – Calories: 365, Total Fat: 9.3g, Sat. Fat: 2g, Carb: 47.3g, Fiber: 7.5g, Protein: 25.3g