Dei Fratelli tomatoes are perfect for any chili! Try Cincinnati Chili.
1 lb. Spaghetti cooked
1 lb. Ground Beef
1 (15 oz.) can Dei Fratelli Sloppy Joe Sauce
1 Tbsp. Apple Cider Vinegar
1 1/2 tsp. Chili Powder
1 tsp. Cumin
1/2 tsp. Cinnamon
1 Cup Water
1 Cup Cheddar Cheese finely shredded
Boil a gallon of lightly salted water. Cook the spaghetti al dente – about 8 minutes. Drain, drizzle in a thin layer of oil, and place the noodles on a large cookie sheet to cool.
Over medium high heat, cook the beef until it is brown and crispy. Once the meat is cooked, add in Dei Fratelli Sloppy Joe Sauce, vinegar, and the spices. Cook for an additional 5 – 8 minutes over medium heat.
The sauce should be absorbed by the meat at this point. Now add the water, simmer for 3 minutes, and stir.
Place the spaghetti in individual bowls. Top with the chili and garnish with cheese.
~*~Lean & Mean Chili~*~ I thought I had shared this recipe 500 times but people keep asking me for it and I couldn’t find a recent post, so here it is again (slightly adapted to be #ITFTransformChallenge friendly and pictured here with some spaghetti squash and light 🧀 since I am a Cincinnati chili girl and grew up on Skyline and Gold Star Chili-YUM!) Try this, you won’t be disappointed! 👉INGREDIENTS👈
•1.5 lbs. lean ground beef (I’ve made this with 1lb and 2lbs before as well depending on how much protein you want in your chili)
•2 cloves garlic, minced
•½ medium white onion diced (about 4oz.)
•1½ cans beef broth (or about 3 cups)
•1 ¼ cup pure pumpkin (from a can-make SURE it isn’t pumpkin pie filling but PURE pumpkin. This gives it a thicker texture without beans…you can NOT taste any pumpkin flavor, PROMISE!)
•2 cans diced tomatoes (the type you use will definitely alter the flavor-fire roasted, chili seasoned, plain, with jalapenos or chiles, etc. I have used just about every variety and it’s great every time)
•1 ½ TBSP Cumin
•2 tsp paprika
•3 TBSP Chili Powder
•2 tsp salt
•1 tsp garlic powder 👉INSTRUCTIONS👈
1.My preferred way to make this is in the crock pot because with a little prep work, you just throw everything in and turn it on. This can also be done on the stove as well.
2.Take the ground beef and break it up and place it in the bottom of the crock pot (you do NOT have to cook it first but if you want to, you can).
3.Either dice your onion and garlic and place it in the crock pot OR place onion, tomatoes, and garlic in a blender and blend until smooth. My husband prefers the chili without chunks so this is how I do it typically. Once blended or diced, throw onion, garlic, and tomatoes it in the crock pot with the meat.
4.Add the broth, seasonings, and pumpkin to the crock pot.
5.Give it a good stir and turn the crock pot on low for 8 hours or if the meat is precooked 3-4 hours on low to let the flavors meld will be fine.
6.If you are home, give the chili a good stir every couple of hours or so to ensure the meat is broken up.
Makes about 6 servings.
not traditional cincinnati chili (no spaghetti or cheese) but amazing, nonetheless. there is nothing boring about the whole30, if anything it creates new inspiration and ideas! some people think of it as restrictive (yes, i miss wine but there are worse things than not having it) but this time gives you a chance to listen to your body. find out what works and what does not. this chili definitely works. the avo rose was an added bonus! 😉🤤😍 🥑🌹