Cincinnati Chili
Low-FODMAP, Gluten-Free
Servings 4
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.