Holy crap. Amazing dinner recipe to share with you all tonight! But I’ll get to that in a second…
Sorry to leave ya’ll hangin’ with no post this afternoon (Yes, I like to pretend that you all just impatiently wait at your computer screen for a “New Post” update everyday. I know I’m obnoxious, and obviously kidding, but hopefully you’ve caught onto that humor by now, tehehe).
I didn’t end up getting home from work until about 2:00pm this afternoon, and by the time I got in, all I wanted to do was eat something besides my arm and not worry about taking a picture of it. Actually, no pictures of food were taken today up until dinner, but if you’re curious…breakfast looked a little somethin’ like this and lunch looked a whole lot like this – random, snacky, and colorful.
Workout for today was another repeat of last Wednesday’s workout, using four sets instead of three again (yowsahs!), plus a Tabata class with about 60% effort…
Confession: Unless I really feel like sweating, if you’re not facing me with the move, then I’m probably not doing it.
Alright, enough of that…let’s get to this DINNER.
If you guys remember, last week I mentioned that I was going to be participating in the BOLD Lean Beef Challenge. While I knew I wouldn’t be able to do a week straight of meals incorporating beef (because for one, I’d get bored, and two, I never cook dinner 7 nights a week…ever), I thought it’d be fun to try and have it two nights a week. Jay thought this was very fun.
Tonight, I decided to try a new-to-me recipe known as Cincinnati Chili. This is something I had never even heard of, really, but the ingredient list immediately captured my attention. Would you believe that there is cinnamon in there? And even cocoa powder?
I know. Wild, isn’t it? But seriously, this chili is totally up there on my list of favorites now, right next to Mal’s Famous Chili, of course.
So in the midst of my findings with this whole Cincinnati Chili thing, I also discovered that it is often ordered 5 different ways. Being my first attempt and all, I decided to hold off on the 5-way and opted for the 3-way: chili over spaghetti with cheese. Hubby got the real spaghetti because he won’t come within a foot of anything else, but I lightened my portion up a bit by serving it over a generous bowl of spaghetti squash. Wow oh wow…
Light ‘n Easy Cincinnati Chili
(recipe adapted from Eat More of What You Love)
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Servings: 4-5
- 1 pound 93% lean ground beef
- 2 cups chopped onion
- 3 garlic cloves, chopped
- 4 teaspoons chili powder
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons unsweetened cocoa powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/8 teaspoon allspice
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cider vinegar
- 1 tablespoon brown sugar
- 1 (14.5 oz) can tomato sauce
- 1 cup low-sodium chicken broth
Heat a large skillet over medium-high heat. Add beef, onion, and garlic, breaking up the meat with a wooden spoon. Cook until the meat is mostly browned, about 7-8 minutes.
Add the chili powder, oregano, cocoa powder, cinnamon, cumin, allspice, salt, and pepper; cook until fragrant, about 1 minute.
Stir in the cider vinegar, brown sugar, tomato sauce, and chicken broth. Reduce heat to low and simmer for 15-20 minutes. While chili is simmering, cook your spaghetti or spaghetti squash. Top with cheese. Enjoy!
I’m so excited there’s leftovers.
I’m already in my cozies for the evening (who am I kidding, I’ve been in them since about 2:05 this afternoon) and am ready to relax and *hopefully* get myself to bed at a decent hour. We’ll see how that goes.
Question for the Evening:
Am I the only one who has never heard of Cincinnati Chili? What rock have I been living under for these past 28 years?!?
Anyone out there ever had Cincinnati Chili?