Low-Carb Cincinnati Chili (Keto Friendly)
This Low-Carb Cincinnati Chili is a keto-friendly twist on the Midwestern classic. Richly spiced and full of flavour for a cozy low-carb supper.
Ingredients
- 4 cups water
- 6 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 lb ground beef
- cooked low-carb spaghetti (like nuPasta), for serving
- shredded cheddar cheese, for serving
- diced onion, for serving
Instructions
- In a large pot over medium-high heat, bring the water and tomato paste to a simmer.
- Add the vinegar, plus all the spices, salt, and seasonings. Stir to combine.
- Using your hands, crumble in the ground beef. Once in the pot, continue to break up the beef into small pieces using a meat chopper, potato masher, or spatula. Bring to a boil.
- Reduce the heat to medium and gently boil until the sauce is thickened and reduced to the consistency of bolognese, about 60-90 minutes.
- Serve over cooked spaghetti topped with shredded cheese and diced onion.
Notes
Storage & Reheating: Store the chili in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. If frozen, defrost in the fridge overnight. Reheat over medium heat until warmed through.
Nutritional Info: Per serving of chili, 325 Calories, 21g Protein, 23g Fat, 7.5g Net Carbs (based on 4 servings).