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It’s Halloween!!
And I am showing you pasta for the second time this week.
Sorry, but not really.
Promise it was not planned, but life just kind of sped up and chili happened.
Plus, we always have chili on Halloween.
And it is COLD here.
Literally.
Both outside and inside. It’s snowing outside, and just way too cold for comfort inside, since our lame as ever furnace decided to go out on us. Again. It seriously happens way too often. You would think that just maybe since we live in Colorado, in a small ski town where it is snowing nine to ten months out of the year, that we would have a good heating system.
Well we totally don’t and I am totally freezing my butt off right now.
Like totally!
Ok, so Halloween, what are you guys dressing up as this year?
What about your kids? Anything fun?
I cannot remember the last time I actually got dressed up for Halloween, meaning the actual day has never been that much of a big deal to me. I am much more of a Christmas and Thanksgiving girl, but I do love the month of October and all the fun decorations. Especially decorations like these (gorgeous! I would love to have had decorations like this growing up. Wait, I still want them!) and cookies like this!!
Since there is probably going to be mass amounts of candy consumed today, I thought would go with a healthier comfort food.
Well a comfort food made healthier.
Basically, all I did was swap out beef for chicken in my all time favorite Cincinnati chili recipe. You could also use ground turkey or even keep the beef in if you want.
This is the only way my family will eat chili. Served over pasta. It’s how we ate it growing up and it is how we eat it now.
Over the years I have made a few tweaks to my mom’s recipe making it my own, but even though they are small tweaks (like cocoa powder – can’t believe my mom didn’t figure that one out!), they make all the difference.
So much good flavor.
And you can make it even healthier by using whole wheat pasta. I obviously did not, but that is only because my family is picky and does not like whole grain pastas. I guess whole grain pasta is just too healthy for them or something. Who knows.
Traditionally, Cincinnati chili has five optional toppings. Pasta, chopped onions, kidney beans, cheese and oyster cracks. My boring family just likes pasta, cheese and chili, but I am all about the beans!
Oh, and we all love the oyster crackers!
This is so easy and perfect for busy days. Everything is made in one pot and the prep time is SO simple. Then just let it simmer all day long and start dreaming about your dinner. Your house is going to smell amazing all day! If you prefer using the crockpot you can totally do that too! I include that version in the directions.
So get your chili going earlier in the day and by dark you’ll have a hauntingly delicious dinner! (I know – so cheesy!)
Healthier Cincinnati Chili
Servings: 6 Servings
Calories Per Serving: 590 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 chicken or turkey*
- 1 small onion chopped
- 1 red pepper chopped
- 2 cups chicken broth
- 1 (28 ounce) can crushed tomatoes
- 2 (8 ounce) cans tomato paste
- 1 1/2 teaspoons vinegar
- 1 teaspoons worcestershire
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons salt
- 1 teaspoon cayenne
- 1 teaspoons cinnamon
- 1 teaspoon chipotle chile powder
- 1 teaspoon smoked paprika
- 1 tablespoon unsweetened dark chocolate cocoa powder or regular
- 1/2 teaspoons garlic powder
- 2 Leaves Bay
To serve
- 1 package whole wheat whole grain or regular angel hair pasta (or spaghetti squash!)
- 6 ounces shredded sharp cheddar cheese
- chopped onions for serving (optional)
- oyster crackers for serving (optional)
- 1 can kidney beans drained and rinsed, for serving (optional)
Instructions
- Heat a large heavy bottom soup pot over medium heat and add the olive oil. Add the onion and saute about 10 minutes or until it begins to caramelize around the edges. Use your hand to crumble in the ground chicken (or turkey). Brown the chicken, breaking up the meat as you go. Once the chicken is browned add the red pepper. Next add in the chili powder, cumin, allspice, salt, cayenne, cinnamon, chipotle chile powder, smoked paprika and garlic powder. Give it a good stir and let this cook about a minute or 2 to season the chicken.
- Add the chicken broth, tomatoes, tomato paste, vinegar, worcestershire sauce, bay leaves and cocoa powder. Give it a good stir, making sure everything is combined.
- Simmer for at least 3 hours or up to all day on the lowest setting your stove will go. The longer the better.
- Before you are ready to eat, boil and drain your pasta according to package directions.
- Serve the chili on top of a bed of hot pasta or spaghetti squash and top with 1, 2, 3 or 4 of these toppings: cheddar cheese, kidney beans, diced onions, oyster crackers.
- To make this in the crockpot follow the directions through step 1. Then transfer the browned chicken to the bowl of a crockpot and add all of the remaining ingredients (minus the toppings!). Cover and cook on low for 7-8 hours or on high for 5-6. Serve as directed.
Happy Halloween!
Hi there! Do you simmer with the pot covered or uncovered for the chili?
Hi Kelly,
I like to simmer slightly covered:) Let me know how this recipe turns out for you, I hope it’s a hit! xT
what kind of vinegar??
Hey Kelsey,
You want to use white vinegar. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have been wanting to make this one and am so glad I did. I loved your description of this is how you thought chili was eaten by everyone, with a bed of pasta. I liked that description and can think of things we had at home that I found out are not how everyone makes it! It made me want to try this all the more. I am a calorie saver so right off the bat I use for myself a shirataki very low calorie spaghetti, which for me is just as good. I did do whole wheat spaghetti for my husband. He declared this a favorite recipe. I love the toppings and we used them all. Nice to customize it. I used 96 percent fat free ground beef as it is what I happened to have. And followed recipe as you did except didn’t add tomato paste, Did in slow cooker 7 hours. This may now be the main way we serve chili. I thank you for this flavorful wonderful chili recipe.
Hi Frances! I am so glad this recipe turned out so well for you and was easily modified! Thank you so much for trying it! xTieghan
Just wanted to double check – when recipe calls for “2 ounce cans tomato paste 6-8” – is that 6 to 8 cans (2 oz per can)? Thanks!
HI! You need 2 (8 ounce) cans of tomato paste. recipe fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I see there are directions for a crockpot, but of course I am wondering if it can be made in an instant pot. How long would you say to cook it on high pressure?
Hey Jenny! I would cook in high pressure for 12 minutes! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
What kind of vinegar do you use? White? Looks delicious. Going to make it tonight!
Hey Jen, I use white vinegar. Hope you love this!!
Oooooh! I must try this! I grew up eating chilli mac (Midwestern dish – chilli over spaghetti with cheese & onions) and I had a good friend from Cincinnati who always raved about Skyline chilli.
Oh you would love this then! Thanks Beatrice!
This is fantastic chili to have on Halloween night!! Perfect for warming up those trick or treaters, and their cold parents!! 😉
Thanks Jocelyn!
I love Cincinnati Chili but I really, really love that wooden platter that you have all the toppings set up in!! Where did you get it??
Thank you! I platter is from target!
I’m glad I’m not the only one who doesn’t care that much for Halloween. November 1st is the day I allow myself to start listening to Christmas music… it’s the most wonderful time of the year! 😉 This looks delicious! I’ve only had cincinnati chili once but this makes me want to try it again. Mmmm. Also, aren’t you 19? How do you get all this alcohol for your recipes?? Haha, I’ll keep my lips sealed. 😉
/for the background of your pictures… I was thinking it was in this recipe, too!
I’ve never actually had chili over pasts but it’s totally not as weird when I think about it- I mean, chili is pretty similar to spicy bolognese sauce, right? AND you get to eat oyster crackers with it!
YES!! You have to try it!
Thanks Ruthy!
Chili is the perfect Halloween dinner! I’ve never tried Cincinnati Chili but this looks so comforting – love all those fun toppers!
You have to try is, Laura! It is my families favorite way to eat chili!!
Thanks!!
You know….I’ve never had Cincinnati Chili and I think it’s time.
It is so time!! It’s my families favorite way to enjoy chili! Pasta and cheese make everything better! 🙂
Thanks so much, Bridget!
Yep, that’s why my husband loves when I make Cincinnati chili because he doesn’t have to have the beans, where I think the beans make it!
You can keep the stinkin onions though. 😀
Haha! Thanks Biz!
Healthy and delicious that is totally me!! Plus it will keep you full for hours! Mmmm!
I know!! So good! Thanks Sophia!