Cincinnati Style Chili Skyline Gluten Free
Experience the bold and unique flavors of this Cincinnati Style Chili Skyline Gluten Free recipe—a hearty and comforting dish that stands out with its rich blend of spices and gluten-free ingredients. This iconic regional chili combines tender ground beef, a hint of cocoa, and warm spices like cinnamon, cloves, and allspice, creating a sweet and savory depth that’s truly one of a kind. Simmered to perfection with gluten-free beef broth, tomato paste, and a splash of apple cider vinegar, this dish pairs beautifully with gluten-free spaghetti for an authentic "2-way" or can be customized further with shredded cheddar cheese, diced onions, and kidney beans. Perfect for weeknight dinners or casual gatherings, this gluten-free chili is a flavor-packed twist on a Midwest classic that everyone can enjoy.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 medium Onion, finely chopped
- 6 ounces Tomato paste
- 4 cups Beef broth (gluten-free)
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Worcestershire sauce (gluten-free)
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cloves
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Brown sugar
- 1 cup Water (optional, to adjust consistency)
- 16 ounces Gluten-free spaghetti (optional, for serving)
- 1 cup Shredded cheddar cheese (optional, for serving)
- 0.5 cup Diced onions (optional, for serving)
- 1 cup Cooked kidney beans (optional, for serving)
Instructions
In a large pot or Dutch oven, add the ground beef and break it up into small pieces. Cover with enough water to submerge the meat (about 4 cups). Heat to a simmer over medium heat.
Once the water starts simmering, use a fork to break up any large clumps of ground beef. Cook for about 5 minutes, then carefully drain and discard the water. Return the beef to the pot.
Add the finely chopped onion, tomato paste, gluten-free beef broth, and apple cider vinegar to the pot. Stir to combine evenly.
Stir in Worcestershire sauce, cocoa powder, chili powder, cumin, cinnamon, allspice, cloves, salt, black pepper, and brown sugar. Add the bay leaf.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for about 60-75 minutes. Stir occasionally to prevent sticking, and add water if needed to maintain your desired chili consistency.
Taste and adjust the seasoning if necessary. Remove the bay leaf before serving.
To serve: Prepare the gluten-free spaghetti according to package instructions. Serve the chili on top of the spaghetti and customize with shredded cheddar cheese, diced onions, and kidney beans as desired.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.4 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
