Cincinnati Chili is basically a sweet, mild chili con carne traditionally served over spaghetti noodles – a combination that is both surprisingly and delicious. My lightened-up version, served over spaghetti squash, is (loosely) based on the recipe for the most famous variation – Skyline Chili.
The closest I’ve ever gotten to Cincinnati is watching WKRP as a kid, but it was love at first bite as far as their chili is concerned.
Cincinnati Chili (in my admittedly limited experience) is basically a mild chili con carne made with seasonings from the sweet side of the spice shelf: cinnamon, cloves, allspice and (sometimes) chocolate. It usually a little “saucier” than most chili, and traditionally served over spaghetti noodles. There are many well-known variations, most often associated with Cincinnati restaurants, including Empress Chili, Gold Star Chili, Dixie Chili, and the one I am most familiar with – Skyline Chili.
Usually made with ground beef, I’ve lightened my version up with ground chicken. I love to serve it over spaghetti squash, which lends an additional sweetness to the dish and offers a lovely presentation as well.
Skinny Cincinnati Chili with Spaghetti Squash
Ingredients
Boats:
- 2 small spaghetti squashes Or just use spaghetti noodles - it's your call!
Chili Ingredients
- 1 lb ground chicken or turkey I use Isernio Ground Chicken
- 3 cloves garlic minced
- 1 large onion chopped
- 2 cans stewed tomatoes Italian style (I use petite cut tomatoes with garlic & basil)
- 1 14- ounce can small red beans canned (I use seasoned piquintos)
- 2 teaspoons Worcestershire Sauce
- 2 Tbs brown sugar
- 2 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 3/4 tsp salt
- 1/2 cup grated Parmesan cheese
Instructions
Prepare Chili:
- Brown ground chicken or turkey with onion and garlic. Add all the other ingredients. Simmer at least 1/2 an hour. (I usually make this in a slow cooker, on low for 4-6 hours.)
- Vegetarian-friendly Chili option:: Simply replace the ground chicken with additional small red beans.
To Serve in Spaghetti Squash Boats:
- Choose small spaghetti squashes. Each squash will make 2 boats.
- Preheat the oven to 375°. Sprinkle squash with olive oil and season with salt and pepper. Place the cut side down on a parchment-lined baking sheet and roast for 25-35 minutes, or until tender.
- Allow cooked squash to cool for about 10 minutes, and then use a fork to scrape out the insides and separate strands.
- Replace threads in squash shells, and top with chili and Parmesan cheese.
That’s the most NON Cincinnati chili I’ve ever seen! I’m sure it tastes good – but it’s not Cincinnati chili. Put it in a blender maybe.
Lightened and over spaghetti squash, it’s definitely not Skyline, but it is delicious nonetheless. (As a food blogger yourself, I’m sure that you know sometimes comments don’t always read the way they were intended, so I’m taking this one with a smile.) Have a lovely day, Heather.
I’m sure this tastes delicious, but it’s very misleading to call it Cincinnati-style chili! I’ve lived in and been eating Cincinnati chili my whole life and it’s very different from the recipe you’ve listed here.
I’ve had Cincinnati chili in Cincinnati as well, so I definitely understand your comments; however, I think the spaghetti squash and the chicken are a pretty good tip-off that this isn’t a traditional recipe 😉 Thanks for stopping by, Emily.