paleo chili cincinnati style

 

CSC_0078 adjusted- paleo chili cincinnati style

CSC_0077 adjusted- paleo chili cincinnati style

Cincinnati chili is often enhanced by sweet spices like cinnamon and cloves or even added chocolate. This recipe makes a chunkier, con carne style that can be eaten alone as well as in the Cincinnati style over noodles.

  • Prep time: 20 min.
  • Serves: 6-8:
  • Calories: 368. Sodium: 668 mg. Dietary fiber: 5.8 g. Total fat: 13.9 g. Total carbs: 17.3 g. Protein: 44.7 g.

Ingredients:

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“NOODLES”
2 zucchini per serving, spiralized into noodles
2 pounds lean ground beef
1 pound ground turkey sausage
4 pounds tomatoes, washed, de-seeded and chopped
1 large yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, diced
2-3 large garlic cloves, minced or crushed
4 Tbsp. chili powder
2 Tbsp. cumin
1 Tbsp. coconut oil
2 tsp. paprika
1 tsp. salt
1 tsp. ground black pepper

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Instructions:

  1. Preheat oven to 350.
  2. Sear the beef cubes in the olive oil in the bottom of a Dutch oven. Push the beef cubes to the side and Saute the onions, bell pepper, and garlic, cooking until the onions are translucent.
  3. Add the tomatoes and beef stock.
  4. Roast at 350 for 2-2 ½ hours until the beef is tender is so tender it can be shredded with a fork.
  5. Using your Veggetti or Paderno spiralizer, slice the squash into thick-cut noodles. Place the noodles into boiling water for a couple minutes, just enough to warm them.
  6. Serve the paprikash over warmed “noodles.”

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