Spaghetti Squash Cincinnati Chili2019-06-23
- Yield : 4 servings
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
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- 1 medium spaghetti squash (about 3 pounds)
- 1 small onion, finely chopped
- 2 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 1 pound ground beef chuck
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 28-ounce can diced tomatoes
- 1 15-ounce can kidney beans, drained and rinsed
- Oyster crackers and shredded cheddar cheese, for topping
Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the remaining onion and the garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the beef is browned, about 7 minutes.
Add the tomatoes and 1 1/2 cups water to the beef mixture. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the chili is slightly thickened, about 20 minutes; season with salt and black pepper.
Drain the reserved onion; pat dry. Top each serving of chili with the spaghetti squash, kidney beans, onion, oyster crackers and cheese.