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Cincinnati Chili Original 5 Way Recipe for Diabetes Meal Plans
2 tbsps oil 2 1/2 pounds ground beef 4 cups cold water 1 can (6 ounces) tomato paste 2 large onions, diced 1 1/2 tbsps vinegar 1 tsp Worcestershire sauce 2 cloves garlic, crushed 2 tbsps chili powder 5 bay leaves 2 tbsps cinnamon 1 tsp allspice 2 tsps cayenne pepper 1 1/2 tbsps unsweetened cocoa Salt and pepper to taste 8 ounces spaghetti 2 cups shredded cheddar cheese 8 green onions, chopped 1 can (15 ounces) kidney beans, drained Place a heavy pot over medium high heat and spray with cooking spray. Add the ground beef, onions, and garlic, stirring to break the meat into small pieces. When the beef has browned, add water and bring to a boil. Reduce to a simmer and add tomato paste, vinegar, Worcestershire sauce, chili powder, bay leaves, cinnamon, allspice, cayenne pepper, and cocoa. Let the chili simmer for 1 1/2 to 2 hours. Remove the bay leaves before serving. Cook spaghetti according to the manufacturer's directions. To serve, place the spaghetti in individual bowls. Top with chili, cheddar cheese, green onion, and kidney beans. Nutrition per serving 9 ounces: 270 calories 25 grams carbohydrates 25 grams protein 8 grams fat 4 grams saturated fat 55 mg cholesterol 5 grams fiber 300 mg sodium
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