Cincinnati Chili

Serves 4-6


  • 1 lb. grass-fed ground beef
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • 15 oz. can of crushed tomatoes (do not drain!)
  • 2 Tbsp. tomato paste
  • 1/4 cup chili powder
  • 2 Tbsp. paprika
  • 2 tsp. ground cinnamon
  • 2 tsp. ground cumin
  • 1/4 – 1/2 tsp. cayenne pepper
  • 2 tsp. Kosher Salt
  • 1/8 cup apple cider vinegar
  • 1 1/2 cups beef broth
  • 1 Roasted Spaghetti Squash, shredded
  • Minced red onion (for topping if desired)


  1. In a dutch-oven over medium-high heat, add 1-2 tablespoons of coconut oil. Add onion and saute for 5 minutes until they begin to brown.
  2. Add garlic and ground beef and continue cooking an additional 5 minutes. Break up the meat with a wooden spoon.
  3. Add tomato paste and all dry seasonings. Stir together and allow spices to toast for 1-2 minutes.
  4. Add vinegar and scrap up any browned bits on the bottom (add some of the broth if you need additional liquid to do this).
  5. Add crushed tomatoes and broth. Stir to combine and turn heat down to low and simmer for 25-30 minutes, slightly covered with a lid.
  6. Serve over shredded spaghetti squash and top with minced red onions if desired.

Enjoy Paleo Cincinnati Chili!

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