Slow-Cooker Low-FODMAP & Gluten-free ‘Copycat’ Skyline Cincinnati Chili
Cincinnati Chili, my hometown favorite, made low-FODMAP! Throw away your ideas of what chili should be and enjoy this tasty meaty sauce over spaghetti, or hot dogs! IBS-friendly, gluten-free, and dairy-free.
- Prep Time: 15 minutes
- Cook Time: 4 hours on high; 8 hours on low
- Total Time: 4 hours 15 minutes
- Yield: 8-10 servings 1x
- Category: Entree
- Method: Slow-Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 7 cups hot (not boiling) water*
- 12 ounces tomato paste*
- 1 and 1/2 ounces semisweet or unsweetened baking chocolate
- 2 tablespoons ancho chili powder
- 1 and 1/2 teaspoons cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 1 and 1/2 teaspoons salt
- 2 teaspoons sugar (optional)
- 3 tablespoons and 1 teaspoon apple cider vinegar
- 2 pounds (32 ounces) lean ground beef*
- 2 tablespoons garlic infused oil
- Garnish: green scallion tips, shredded cheddar cheese, oyster crackers*
- For serving: low-FODMAP, gf bun and hot dog (‘Coney’), or low-FODMAP, gf spaghetti*
Instructions
- Add the water, tomato paste, and chocolate to your slow-cooker
- Stir well to combine (you may use an immersion blender to help)
- Add chili powder, cinnamon, cumin, allspice, cloves, red pepper flakes, oregano, black pepper, salt, sugar (if using), and apple cider vinegar
- Mix in the raw ground beef, breaking into small pieces with your hands
- Use a potato masher, or an immersion blender, to break up the meat well
- Cook, on high, for 4 hours (8 hours for low heat)
- Taste, stir in garlic infused oil, and additional seasonings, salt, sugar, vinegar to taste
- Enjoy immediately, or store overnight (tastes better after a day or two in the fridge)
- Serve over cooked LF, GF spaghetti, or with a LF hotdog (‘coney’), topped with shredded cheddar, green scallion tips, and oyster crackers, if desired
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- For tomato paste, select a brand without added onion or garlic. You may consume up to 3 tablespoons (1.5 ounces) per FODMAP Friendly
- Semisweet chocolate is low-FODMAP in 30g servings
- Infused oils contain the flavor but NOT FODMAPs. See this blog for more tips!
- The green tip of the scallion is low in FODMAPs, avoid the bulb
- Cincinnati style chili is watery, with very fine beef pieces. The texture should be this way for this recipe!!
- I used 80%/20% beef
- Oyster crackers are low-FODMAP in 40g portions, they do contain gluten (avoid if sensitive to this)
- Cheese is naturally low in lactose and low in FODMAPs. Avoid large amounts if fat is a trigger for your IBS
- I used Barilla brand gluten-free spaghetti pasta for serving
- Nutritional information below is for chili serving only. It does not include your selected option of spaghetti, or hot dog
