Apple Cider Vinegar

Cincinnati-Style Chili

Growing up in the Cincinnati area meant I had my fair share of coneys and 3-ways.  Cincinnati-Style Chili dates back to the 1920’s  when an immigrant from Macedonia started serving it in his Greek restaurant. It is a Mediterranean spiced meat sauce that definitely isn’t your typical chili. For the full history, check out this page.  Most of my life, my hometown, about 20 minutes west of Cincinnati, had a Skyline chili.  GoldStar came to compete several years later, and I think in the early days there was even an independent chili restaurant too.  We spent lots of Friday nights at Skyline after football or basketball games. We also held fundraisers there for various sports and cheerleading. It was pretty much a staple in our diet.

I’m not sure why but for some reason they always served oyster crackers alongside all the other carbs too, which as a kid was a great snack while you awaited your meal. Fast forward to now, times have changed a bit for us and our diet, but when I think of comfort food, this is it for me. The best part about this meat sauce is I can still enjoy the comfort of childhood without the high carbs by serving it over Spaghetti Squash topped with cheddar cheese. And just for the experience, I gave the kids some Simple Mills Crackers on the side. A little bit to my surprise, my kids love this dish too. My daughter said it tastes better than cake! This week I’m making it for a potato bar at the Victory Project, which should be yummy too!

To all my fellow Cincinnatians or those ready to try a new dish.. enjoy! It’s perfect to try for any Super Bowl festivity.

Dr. Hartzler

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Cincinnati-Style Chili
For a taste of what everyone in Cincinnati is eating, check out this recipe. It's easy to make-ahead and warm up during the week on top of squash or any veggie. If low carb isn't needed try it over gluten free pasta or potatoes.
Course Main Dish
Cuisine Low-carb
Prep Time 20 minutes
Cook Time 2 hours
Servings
Ingredients
Course Main Dish
Cuisine Low-carb
Prep Time 20 minutes
Cook Time 2 hours
Servings
Ingredients
Instructions
  1. Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
  2. The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, ground, cloves, allspice, crushed red pepper, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 1.5 hours. Add water if necessary to prevent the chili from burning. Remove Bay leaf before serving. Best if refrigerated overnight.
  3. One hour prior to eating, heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.” I generally add a bit of water to the pan.
  4. Lastly to make a true "3-way" top with cheddar cheese, we like white cheddar, but any cheddar will do. For dairy free try topping with onions or beans, or add those to your cheese for a 4-way or 5-way!
Recipe Notes
  1. If you don't have time to cook the meat overnight, you can still boil the meat and drain it, or you can just sauté in a pain and rinse afterward. The boiling process gets the meat a bit finer than cooking in a pan.
  2. Slow Cooker- Cook the meat in advance with one of the options above, then mix all the other ingredients in the crockpot, then add the meat and stir well.  I put it on low for 3-4 hours then turn it down to keep warm until ready to serve! (Remove bay leaf prior to serving & make sure to stir again so the chocolate gets mixed in after it melts!) I doubled the recipe to fill a crockpot.
  3. Thrive Market Tomato Sauce link. , if you aren't saving money using Thrive Market now, you should be. Use this link for a 30 day free trial.
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Low Carb Waffles

Confession time, our household is addicted to waffles, all 4 of us. 🙂  Our favorite weekend breakfasts normally include some type of waffle or pancake, mostly the low carb or paleo variety. Thankfully it’s super easy to make a gluten free or paleo option.  This recipe is inspired by Danielle Walker at Against All Grain and her Grain-Free Waffle Recipe. We used to make hers a lot, but honey and my stomach don’t always get along and I tried to figure out a way to make them less sweet, but not taste a ton like eggs.

Last weekend Dustin was busy with WordCamp Dayton and we had a friend staying with us, Adam Silver of Kitchen Sink WP, who attended the conference.  He tells me he has cashews in hand, waiting on me to post the recipe, thanks Adam for your help with the photography!

Enjoy!

Dr. Hartzler
Print Recipe
Low-Carb Waffles (Grain Free)
If you are looking for a waffle that fits a low-carb diet, look no further. You might even think you are eating the real deal!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add the raw cashews to a bowl and cover with water. Then add in the vinegar. I generally let them sit overnight, but at least 4-6 hours would be best to help reduce the phytic acid on the cashews and make them easier to digest!
  2. After soaking has been completed, drain water off completely. I use a strainer.
  3. Preheat your waffle iron.
  4. Then add the rest of the ingredients into a high-speed blender. Blend until smooth, you can add the almond milk a bit at a time to make sure it does not get too runny.
  5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done. We have a nonstick waffle iron, so if yours is not non-stick, make sure you add a little oil before cooking.
  6. Top with your choice of fruit or homemade whipped cream with stevia!
Recipe Notes
  • Thrive Market has the best deal on the Primal Kitchen Collagen Fuel. You seriously will not regret trying it. It's the best low carb protein powder I've come across. I love that it's easy to digest great for the gut. I feel super comfortable with my kids having collagen as well. Use my link to try out Thrive Market and make this waffles soon!
  • Since the protein powder I used has a bit of fiber in it, depending on the type you have, you may have to adjust the liquid or coconut flour slightly.

 

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