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A few things I want to go over with you.
One, it’s freezing here, like freezing, and I want fall to come back ASAP. Sound good universe? Mmm, k.
Two, cold weather instantly brings one meal to my mind… CHILI.
Three, chili to me has always meant Cincinnati style…cause um my mom knows best… and she loves the addition of the carbs. It’s the only way SHE will eat chili!
I guess that chili doesn’t always mean Cinci style though, since I have quite a few chili recipes on this here site. BUT, that said, the chili I love most, the chili that is near and dear to my tiny little heart, is Cincinnati style.
Again, this is mostly likely due to the additional carbs and all the cheese.
You can also blame my mom for this, chili was one of “her” dinners. Meaning dad never made chili, mom did, and that’s the way it always went. Growing up I just thought eating chili over a giant plate of angel hair pasta was the norm. Apparently it’s not, and today I am here to tell ya that well, IT SHOULD BE.
Or well, I guess in today’s case it should be spaghetti squash, but real pasta works too.
Here’s the deal, I love my chili, and I LOVE it served over angel hair pasta with a heaping pile of sharp cheddar cheese.
So why the spaghetti squash? Well, because I LOVE spaghetti squash too, and it’s one of the only vegetables that I’ve found that I’m actually OK with replacing my real pasta.
I know, know.
Like did those words really just come out of my mouth?
They did.
Zucchini noodles don’t do it for me, but spaghetti squash does. It will never, ever replace angel hair, but when it’s Monday and the weekend was full of Pumpkin Butterbeer Hot Chocolate, Phyllo Dough Chicken Pot Pies and Cheesy Pizza…Â spaghetti squash is actually quite welcomed.
I know you know the feeling. Anyone recall those Sunday morning doughnuts? Ahhh huh.
Don’t think that just because we lost the angel hair we lost the flavor. I promise that this recipe is still just as good as the original. Even my Cincinnati Chili purist of a mother approves. Thankfully she’s also a huge fan of spaghetti squash. FYI – another one of her favorite spaghetti squash recipes are these lasagna stuffed spaghetti squash boats. <–try these too!
This chili recipe is perfect to make on a Sunday, let it slow cook all day long, then eat while hanging out with the family, watching the game…or umm just watching your favorite TV show by a roaring hot fire. <–this would be me! Then, you can have leftovers all week-long – for lunch or quick dinners. Chili is honestly one of my favorite October meals. Traditionally I make this recipe on Halloween, but this year I may or may not be planning an early Thanksgiving turkey….
So today we do Cincinnati Chili Stuffed Spaghetti Squash!!
Cool, I am excited!!
Now like I said, this recipe is a really great easy meal. You just throw everything in a big ol pot and then let it cook low and slow. You can even make this in the crockpot if you want to!
Then, just before dinner, roast your squash and gather up those classic Cincinnati Chili toppings.
In my house this means shredded sharp cheddar cheese. My family is not big on the onions or beans… or well, I love the beans, but no one else really does, so they never happen. Occasionally, we’ll add some Oyster crackers, if we have them on hand, but more often than not, it’s beer bread in for the win!
I really do highly recommend the beer bread. It’s kind of amazing, especially with chili. PLUS this chili is essentially carb free, so bread really is a must!
Love my logic.
Cincinnati Chili Stuffed Spaghetti Squash.
Servings: 6 Servings
Calories Per Serving: 860 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds lean ground beef
- 1 small onion, chopped
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon unsweetened dark chocolate cocoa powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon cayenne
- 1/2 teaspoons garlic powder
- 2 cups chicken broth
- 1 (28 ounce) can crushed tomatoes
- 2 (8 ounce) cans tomato paste
- 1 1/2 teaspoons vinegar
- 1 tablespoon worcestershire
- 2 leaves bay
- 2-4 small-medium spaghetti squash halved lengthwise + seeds removed
- olive oil for drizzling
- kosher salt + pepper to taste
- 2 cups shredded sharp cheddar cheese for serving
- chopped onions, oyster crackers, and kidney beans for serving (optional)
Instructions
- Heat a large heavy bottom soup pot over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Use your hands to crumble the ground beef into the pot. Brown the beef, breaking up the meat as you go. Once the beef is browned, add in the chili powder, smoked paprika, cocoa powder, cumin, allspice, salt, cayenne, cinnamon and garlic powder. Give it a good stir and let cook about a minute or two. Add the chicken broth, tomatoes, tomato paste, vinegar, worcestershire sauce and bay leaves.
- Stir everything to combine. Simmer, covered for at least 3 hours or up to all day over low heat. The longer the better.
- About 40 minutes before you are ready to eat, preheat the oven to 400 degrees F.
- Slice the spaghetti squash lengthwise and rub a drizzle of oil all over the cut side of the squash halves and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands. Remove from the oven and scrape the squash into strands, leave in the squash "bowls".
- To serve, ladle the chili into the squash bowls. Top with cheese and any other of your desired toppings. Allow the cheese to melt slightly and then EAT. I love serving this meal with my family's favorite [beer bread | https://www.halfbakedharvest.com/5-ingredient-beer-bread/].
Notes
*You can swap ground chicken or turkey if you prefer, OR try green lentils for a vegetarian version!
Making Monday night delicious! Yup.
I’m in the process of letting this slow cook and I sneaked a taste. WOW! This is amazing. I’m from Illinois and Cincinnati chili is not a thing here, at least not that I am aware of. For the most part the chili I have made is more chili powderish tasting. This takes it to a whole new level. I normally add pumpkin to my chili and I’ll do that the next time around. I wanted to taste and see the consistency first. This one is a true winner and it’s not even finished cooking yet! I can already taste it with the spaghetti squash. Thank you!
Hey Michelle,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
My sister recommended your blog to me when I was in search of a chili recipe for a rainy day. I could not have come across a better chili than this! It was so rich and different from anything I’d ever had before and I am never going back.
Can’t wait to try more of your recipes!
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear you enjoyed it! xTieghan
Not actually making your recipe, but I am making chili today, and I bought a huge spaghetti squash, I lie alone, and so I don’t want to eat the same meal all week (I never learned to downsize) lol Anyway, thought I could cook half this 5lb. squash tomorrow, add some chili, and do like you did and add grated cheese to it. (found another recipe I want to try for the other half. Was just looking if anyone else ever did it. Thank you.
Hi Joanne! I am sorry to say that I have not, but I hope someone can help you! xTieghan
If I don’t have 3 hours for this to cook could I do in the instant pot for 30 min?
Sure! I think that will work great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Last time I purchased a spaghetti squash I made a lasagna-style bake. It wasn’t all that great so I was looking for a creative way to cook spaghetti squash that wasn’t the typical “spaghetti” replacement. Your recipe is wow! Kind of spicy but it was so so yummy. It is super hearty and delicious. A tip for other is to make sure you season your squash well before roasting. It needs a fair amount of salt to bring out the flavor. That chili was the bomb though. Two thumbs up from me 🙂
Thank you Melanie!! Salt can help a ton!!
Tieghan,
Thanks for posting this awesome-sounding recipe! Sadly, I won’t have time today to cook a pot of chili, but can’t wait to use your recipe for cinci chili, which I’m way overdue in making (and I have quite a lot of years on you). So, yeah, wayyyy overdue haha! I found your blog while trying to find confirmation that the chili I am making (heating, really – from a local purveyor of frozen paleo foods) would taste good with the spag. squash I roasted yesterday. So good to know this wasn’t some crazy idea. Although I am far from Cincinnati, I can’t wait to make a big pot of it and try it in the squash bowls first, and THEN on top of angel hair (the thinner pasta sounds nice) – since I’m not actually on paleo, hehe.
I also subbed the onions for parsnips, and put in whole carrots as they are fab when slow cooked. Delish!
Just made this tonight… It’s fabulous!!! I added a couple of tablespoons of very dark vegan chocolate at the end, and had to keep topping up with water occasionally. One of the best chilli’s I’ve ever had though 🙂
I grew up in Cincinnati, and I give you props for your recipe NOT including onions in the chili base (And also for spelling Cincinnati correctly!). The onions (like beans and cheese) are a topper. Also, I will second what Julanne Kowalski said–You should boil the chili. While it looks good, and I would definitely eat it, it’s just a smidge too thick! 🙂 Since I don’t live in Ohio anymore, I make up a batch of Cincinnati Chili any time I get homesick, and I’ve been making it for Christmas Eve dinner. It’s a fun little tradition I started about 10 years ago.
Chili has always meant Texas style to me because my dad used to be on a Texas chili cooking team and would win sometimes. As a result I very rarely dabble with other recipes other than his. That being said, now that I live in Ohio I have warmed up to other styles, namely cincinatti style. But whatever version you like I bet it’s be great in this squash!
Now this is the way to do chili, love the stuffed squash!
I adore your photos! I’m on the market for a new lens and love your shots! Can you tell me which one you are using please?
I hope it warms up soon for you !!
Hi Carly!!
I use either a 50mm 1.2 or 35mm 1.4. Hope that helps and let me know if you have other questions!! 🙂
I’ve always wanted to try Cincinnati chili but have never found a recipe that looked good, until now! I’ll be making this very soon!
My dad grew up in Michigan and spent a lot of time in Cincinnati, and so we’ve always had Cinci style chili on special occasions. This looks delicious on the squash!
You know I have never made Cincinnati chili before…I think I have to try some now. Great recipe, pinned!