Hey guys! This 365 Recipe Challenge is certainly forcing me to keep up with this blog (however, I did forget to take a picture this week). They say it takes 21 days to create a habit, so hopefully after a year of posting I will be in the regular habit of posting a recipe every week! I am really trying to vary the recipes that I post, so if there is anything you would like to see, please comment below. You can give me a particular meal or ingredient and I will see what I can make happen.
For this week, I am posting an old recipe that I have made new again. Cincinnati Chili. In case you don't know what it is, Cincinnati Chili is chili that is served over spaghetti. I know what you are thinking- chili on spaghetti? Let me tell you, it is fantastic! I questioned it at first too, but then I decided it would probably be similar to a tomato sauce with ground meat in it, and it is...but so much better! I originally found this recipe as part of a 5 meals for $50 article. I have changed it a little to fit my family's tastes. Usually, Cincinnati Chili doesn't have beans in it, so if you hate them, leave them out. But, as the article suggested, adding beans increases the fiber (I always love an opportunity to add fiber), but the big reason I add them is for cheap protein. You can get a can of beans for .69 cents (dried beans are even cheaper!). That one can of beans makes your chili go so much further which means less money per serving. If you are a vegetarian (or on a tight budget), you could leave out all the meat and just add more beans (and maybe some lentils?)!
Now that we have discussed beans vs. meat, I am going to drop another culinary experiment on you. Spaghetti Squash instead of pasta. I'm sure your considering not even continuing to read, but hear me out. It is a great source of fiber, super low in calories (you can eat a truck load and not feel guilty), and it is a great way to hide a vegetable. Tell your kids it is pasta, unless they see you make it, they will never know the difference. For full disclosure, my husband can tell the difference, especially since he takes out the trash and therefor sees the skins in the bin. It isn't his favorite food, however he appreciates how much you can shovel in for so few calories. He just requests a really flavorful sauce on top...hence the chili.
So what have we learned today? 1. Chili over spaghetti is delicious. 2. Beans added to chili add fiber and additional servings. 3. You should lie to your children or spouse and feed them squash instead of pasta. Okay...maybe lie is too strong of a word. Let's move on!
You Will Need:
1 package ground meat (I used 99% lean Turkey- we are watching our fat intake)
1 can pinto beans, drained
1 can fire roasted tomatoes
1/2 box low sodium stock (I used chicken because it is what I had, but beef is good too. Vegetarians could substitute vegetable broth.)
1 bag frozen corn, pepper, onion and black bean mixture (optional- I got overly excited at the store)
2-4 TBSP Chili Powder (I like a lot)
1/2 TBSP Cinnamon (I know you are questioning my insanity- but do it, I promise it is good.)
1 TBSP Cumin (check your chili powder first- it might already be in there)
2 TBSP Cajun Seasoning (optional- can sub Salt and Pepper for a milder version)
Salt and Pepper to taste
1 Large Spaghetti squash (or pasta if you must)
Skillet
Crock pot or large pot, sprayed well with cooking spray
Instructions:
Brown your meat in a skillet. While it is cooking, season it well with the cajun seasoning. Drain the meat and transfer to your crock pot. Add the remaining ingredients, except salt, pepper, and the spaghetti squash to the crock pot and mix well. Set the crock pot to 6 hrs on high.
1 hour before you want to eat prepare your spaghetti squash. If you buy one at the store, there is usually a sticker that tells you how long to cook it. If you get yours from a CSA like me, they don't come with the sticker (trust me, I was actually surprised not to see it- and then I felt like an idiot). Cut the squash in half length wise and scoop out the seeds. Sprinkle well with salt and pepper and place cut side down on a greased baking pan. Bake in a 350 degree oven for 45 minutes. The skin will brown and you will be able to squeeze it when it is done. Scrape out the inside with a fork to make spaghetti!
While you're waiting on your squash, now would be a good time to taste your chili. We haven't added any salt or pepper yet because we used a lot of processed ingredients* that already contained salt. Taste it now and add salt and pepper if you need it. I usually end up adding a good amount of both, but it really depends on the ingredients you started with. You might also want to add other things depending on your preference (like more chili powder or crushed red pepper to give it a kick!)
Now, this is one of those meals where you will have leftovers of somethings but not the others. The chili (with the beans) will make 8 servings. One large spaghetti squash will easily serve 2 adults and 1 child, possible 3 adults who aren't super hungry. I usually split a squash with my husbands because we like to eat, but we usually don't clean our plate. If you are diligent, you could probably scrape out enough for 2 adults and 2 small children.
Nutritional Information for 1 serving of chili with half a spaghetti squash:
Calories: 214
Carbs: 44 (30 come from the squash)
Fat: 1
Protein: 21
Fiber: 11
Sugar: 14 (12 come from the squash)
Nutritional Information for 1 serving of chili:
Calories: 131
Carbs: 14
Fat: 1
Protein: 18
Fiber: 5
Sugar: 2
I know your wondering what I am going to do with the left over chili, right? Well I will tell you. I found this gem on Pinterest and I have been waiting to try it until I had some leftover chili. Well now I do. Yum!
That's what's for dinner tonight AND tomorrow night.
*A word about processed foods...
I know some people never like to use canned or frozen foods. Yes, fresh is best. We even joined a CSA this year so we would have access to fresh fruits and vegetables. It didn't fit our lifestyle. We could never eat the fresh food before it went bad, and half the time we didn't have what we needed or we had too much of one thing. I did end up freezing a lot of things for later use, but my point is, fresh isn't always an option. If you can, make your own stock, use dried beans and chop fresh veggies. If it is a choice between going through the drive through on your way home from car pool or using canned/ frozen veggies that have already been prepped for you-use the canned/frozen stuff. A canned bean is better than a french fry any day of the week. Don't get so caught up in all the hype against processed foods that you give up. Just read the ingredients and buy the product with the shortest list and least salt.
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