Thursday, January 7, 2016

Low-FODMAP Cincinnati Chili

Low-FODMAP Cincinnati Chili  /  Delicious as it Looks

Happy New Year! Welcome to my first blog post of the year. I hope the new year finds you happy and healthy. I hope my new year is better than last year! Last year came with quite a few challenges, but I am ready to move forward and maybe enjoy life a little more this year.

Growing up, my family had the tradition of dining on hot bowls of chili with cornbread on New Year's Day. Chili is a challenging recipe to adapt to a low-FODMAP diet. You can be sure traditional recipes are loaded with FODMAPs (beans, garlic, onions...) and give quite a few people tummy trouble.

Low-FODMAP Cincinnati Chili  /  Delicious as it Looks

This is far from a traditional chili recipe, but delicious nonetheless. There is a kind of chili called Cincinnati Chili, which is unique in its own way. It's good for the low-FODMAP diet because it usually does not call for beans (although it's sometimes served with beans on top). It also has the distinction of having cocoa powder and cinnamon as ingredients and is served over spaghetti. This recipe is adapted from's Skylike Chili - Skyline Chili Copycat. I sub scallions for the onions and serve it over rice spaghetti. Shredded cheddar is the crowning glory.

Low-FODMAP Cincinnati Chili  /  Delicious as it Looks

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Cincinnati Chili
Low-FODMAP, Gluten-Free
adapted from
serves 4


1 lb. lean ground beef
2 cups Low-FODMAP Beef Broth
1 cup 100% tomato sauce or tomato puree (such as Pomi)
1 bunch scallions, green parts only, sliced (setting some aside for garnish)
1 tablespoon vinegar
1 tablespoon unsweetened cocoa powder
1 to 3 teaspoons ancho chili powder (optional or as tolerated)
1 teaspoon Worcestershire sauce (gluten-free if needed)
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1 bay leaf
pinch cayenne pepper (optional)
8 oz. gluten-free spaghetti, cooked according to package directions
1 cup shredded cheddar cheese


  1. In a large skillet over medium-high heat, brown and crumble the beef. Drain. Add broth and tomato sauce. Bring to a boil, reduce heat and simmer for 10 minutes.
  2. Stir in the remaining ingredients (except for the the spaghetti and cheese) and simmer uncovered for about 1 hour, stirring occasionally.
  3. Remove the bay leaf and serve over spaghetti and top with cheese and scallions.


  1. My husband and I really enjoy this recipe as it is, but this weekend we also made a taco salad out of it. I warmed up some leftover chili with some black beans and corn, chopped up some veggies (lettuce, tomato, green onion, cilantro, bell pepper), and made some crispy tortilla chips, then tossed it all together, topping it with some shredded cheese and sour cream. No, it wasn't all Low-Fodmap, but it could easily be modified. We really enjoyed the variation to an already great recipe!

    1. Glad you enjoyed it! Adding to a salad sounds like a great idea!

  2. That's amazing you're trying to use new technologies, but if I were your student, I probably visit on my iPad during lessons. Sorry not sorry, honestly.