Happy New Year! Welcome to my first blog post of the year. I hope the new year finds you happy and healthy. I hope my new year is better than last year! Last year came with quite a few challenges, but I am ready to move forward and maybe enjoy life a little more this year.
Growing up, my family had the tradition of dining on hot bowls of chili with cornbread on New Year’s Day. Chili is a challenging recipe to adapt to a low-FODMAP diet. You can be sure traditional recipes are loaded with FODMAPs (beans, garlic, onions…) and give quite a few people tummy trouble.
This is far from a traditional chili recipe, but delicious nonetheless. There is a kind of chili called Cincinnati Chili, which is unique in its own way. It’s good for the low-FODMAP diet because it usually does not call for beans (although it’s sometimes served with beans on top). It also has the distinction of having cocoa powder and cinnamon as ingredients and is served over spaghetti. This recipe is adapted from Genius Kitchen’s Skylike Chili – Skyline Chili Copycat. I sub scallions for the onions and serve it over rice spaghetti. Shredded cheddar is the crowning glory.
Cincinnati Chili
Ingredients
- 1 lb. lean ground beef
- 2 cups Low-FODMAP Beef Broth
- 1 cup Pomi 100% Tomato Sauce (or tomato puree)
- 1 bunch scallions, green parts only, sliced (setting some aside for garnish)
- 1 tablespoon vinegar
- 1 tablespoon unsweetened cocoa powder
- 1 to 3 teaspoons ancho chili powder (as tolerated)
- 1 teaspoon Worcestershire sauce (gluten-free if needed)
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1 bay leaf
- pinch cayenne pepper (optional)
- 8 oz. gluten-free spaghetti, cooked according to package directions
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet over medium-high heat, brown and crumble the beef. Drain. Add broth and tomato sauce. Bring to a boil, reduce heat and simmer for 10 minutes.
- Stir in the remaining ingredients (except for the the spaghetti and cheese) and simmer uncovered for about 1 hour, stirring occasionally.
- Remove the bay leaf and serve over spaghetti and top with cheese and scallions.
Adapted from Genius Kitchen’s Skylike Chili – Skyline Chili Copycat.
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My husband and I really enjoy this recipe as it is, but this weekend we also made a taco salad out of it. I warmed up some leftover chili with some black beans and corn, chopped up some veggies (lettuce, tomato, green onion, cilantro, bell pepper), and made some crispy tortilla chips, then tossed it all together, topping it with some shredded cheese and sour cream. No, it wasn't all Low-Fodmap, but it could easily be modified. We really enjoyed the variation to an already great recipe!
Glad you enjoyed it! Adding to a salad sounds like a great idea!
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When we visit our daughter in Cincinnati we usually go to Gold Star. This last trip we passed since I’m having “issues”. I miss my Cincinnati Chili fix! This recipe is a winner! I did add a few kidney beans and will see if they are tolerable. Crumbled a few Schar crackers over the chili to replace the oyster crackers served in the restaurants. Served it with a salad using your Thousand Island dressing. I looked up low fodmap hot dogs so I can have a “Coney” on a gluten free bun with the leftovers. This was so good! Thank you!
Glad you liked it. Thanks so much for the comment and feedback!