Ohio Buckeye Chili Stuffed Zucchini – Ground Beef, Cinnamon-Spiced Chili, Cheddar – Ohio

Imagine the golden cheddar melting atop zucchini boats brimming with cinnamon-spiced chili and ground beef, evoking Ohio’s hearty charm. I’ve explored this dish’s roots, and it’s more than just a meal—it’s a creative twist on tradition. Stick around for tips that could inspire your next kitchen adventure.

Ingredients

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When it comes to whipping up a recipe like Ohio Buckeye Chili Stuffed Zucchini, the ingredients are the heart of the show, turning simple veggies into a cozy, flavorful meal that feels like a hug on a chilly evening. You know, it’s all about balancing those bold chili flavors with the fresh crunch of zucchini, so gathering the right stuff can make or break that perfect bite—ever wonder how a few key items can transform dinner from ordinary to something special?

• 4 medium-sized zucchinis, about 6-8 inches long and firm to the touch, as they’ll need to hold up when stuffed and baked without turning to mush
• 1 pound of ground beef or turkey, opting for lean if you’re keeping things lighter, to give that hearty chili base some protein punch
• 1 can (15 ounces) of kidney beans, drained and rinsed well, because who wants extra liquid making the stuffing soggy—plus, they’re a classic chili staple for that satisfying texture
• 1 can (15 ounces) of diced tomatoes, with their juices for moisture, but choose fire-roasted if you want a subtle smoky twist to amp up the Ohio-inspired vibe
• 1 large onion, finely chopped, about 1 cup’s worth, since it’s the flavor foundation that adds that essential sweetness and depth without overwhelming the dish
• 2 cloves of garlic, minced fresh for that zingy aroma, because let’s face it, pre-minced just doesn’t hit the same punchy notes
• 2 tablespoons of chili powder, the good quality kind with a mix of spices, to bring in that warm, earthy heat that’s key to any Buckeye-style chili
• 1 teaspoon of ground cumin, for an extra layer of nutty warmth that ties everything together nicely
• 1 teaspoon of salt, and a half teaspoon of black pepper, adjusted to taste so it’s not too bland or over the top, because seasoning is like the unsung hero here
• Optional: 1 cup of shredded cheddar cheese, for topping, as it melts into gooey goodness and adds a comforting finish, though you could skip it for a lighter take

Now, as you pull together these ingredients, keep in mind a few things to make your cooking smoother—freshness matters a ton, like picking zucchinis that are vibrant and without soft spots, or they’ll steam instead of roast just right. If you’re feeling playful, what about swapping in ground turkey for beef to cut back on fat, or tossing in some bell peppers for extra crunch without the guilt—hey, even I get tempted to experiment and pretend I’m a kitchen wizard, only to realize it’s all about not overcomplicating things. And for that Ohio Buckeye nod, while we’re not diving into actual buckeye nuts here, you might play around with a dash of cocoa powder in the chili for a subtle, unexpected depth, though go easy or it could turn things a bit too adventurous for the average palate.

instructions

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Alright, let’s explore making this Ohio Buckeye Chili Stuffed Zucchini—it’s one of those recipes that sounds fancy but is really just about layering flavors in a way that feels comforting, you know? First off, start by preheating your oven to 375 degrees Fahrenheit, because getting that right sets the stage for everything else, and nobody wants a half-baked meal that leaves you wondering if you did something wrong. Take your 4 medium-sized zucchinis, give them a good wash under cool water, then slice each one lengthwise down the middle to create those boat-like halves that’ll hold all the goodness. Now, with a spoon, carefully scoop out the seeds and some of the flesh from each half, leaving about a quarter-inch border so they don’t collapse later—it’s like giving them a little hollow for the chili to snuggle into, and trust me, skipping this step might turn your veggies into a soggy mess, which, let’s face it, is nobody’s idea of a win.

While your oven’s heating up, grab a large skillet and set it over medium heat with a drizzle of oil—nothing fancy, just enough to keep things from sticking and making you feel like you’re wrangling a kitchen disaster. Add in 1 pound of ground beef or turkey, breaking it up with a wooden spoon as it browns, which takes about 5 to 7 minutes, and oh, the aroma alone might have you pausing to imagine a cozy Ohio evening. Once that’s mostly cooked through, toss in 1 large onion, finely chopped, along with 2 cloves of minced garlic, stirring them around until they’re soft and fragrant, maybe 3 more minutes—it’s that moment where you start thinking, how does something so simple smell this amazing? Next, stir in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of salt, and a half teaspoon of black pepper, letting those spices bloom for a minute or two, because who wants a flat-tasting filling when a little extra care can turn it into pure magic.

Now, for the fun part, add 1 can (15 ounces) of drained and rinsed kidney beans and 1 can (15 ounces) of diced tomatoes with their juices right into the skillet, giving everything a good mix so it simmers together into a thick, hearty chili mixture—aim for about 10 minutes of gentle bubbling to let the flavors meld, and if it looks too dry, splash in a bit of water, because we’re going for that perfect stuffing consistency, not a soup. Once that’s ready, spoon the chili generously into those zucchini boats, packing it in but not overstuffing, then place them in a baking dish. Pop them into the oven for 20 to 25 minutes, until the zucchinis are tender but still hold their shape—think of it as giving them a warm hug without turning them to mush. If you’re in the mood for that optional 1 cup of shredded cheddar cheese, sprinkle it on top about 5 minutes before they’re done, letting it melt into a bubbly layer that adds just the right cheesy touch, and hey, even if your timing’s a tad off, it’s still going to taste like you meant it that way.

Buckeye Chili Calorie Estimate

With the recipe instructions wrapped up, I can’t help but think about the calorie breakdown for this Buckeye Chili. As a health-minded cook, I estimate it by key ingredients. Here’s a quick table for clarity:

Based on this, one stuffed zucchini totals around 400 calories, helping you track intake easily. It’s straightforward and useful for meal planning.

Autumn Harvest Pairings

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As autumn settles in, I love pairing this Ohio Buckeye Chili Stuffed Zucchini with hearty harvest staples like crisp apples, roasted root vegetables, or a glass of spiced cider to enhance the seasonal flavors and create a balanced meal. These additions bring warmth and texture, making the dish even more inviting—I’ve discovered that fresh pears or warm cornbread complement the cinnamon perfectly, elevating your fall dining experience.

Spice Level Tips

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When preparing my Ohio Buckeye Chili Stuffed Zucchini, I tailor the spice levels to match everyone’s preferences for a perfect kick. This guarantees the dish is enjoyable for all, and I have some simple tips to share.

• Begin with a base of cinnamon and cumin, then add heat as needed.
• Incorporate jalapeños or cayenne for adjustable spiciness.
• Always test the flavor before baking.
• Balance spices with a quick taste adjustment if it’s too intense.

Buckeye Zucchini Variations

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I’ve discovered several creative twists on my Buckeye Zucchini that let you customize the dish without losing its cozy, Ohio-inspired charm. You can easily try these variations to make the dish your own:

• Replace ground beef with ground turkey for a leaner, healthier version.
• Substitute cheddar with mozzarella for a milder, creamy flavor.
• Include diced tomatoes or onions for extra freshness.
• Create a vegetarian edition by using lentils instead of meat, while maintaining the signature spices.

Cinnamon Beverage Pairs

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To wrap up our zucchini twists, I recommend pairing your Ohio Buckeye Chili Stuffed Zucchini with these cinnamon beverages that amplify its warm, spicy notes. They’ll really make your meal even more enjoyable.

• Sip on warm cinnamon tea for a gentle spice boost.
• Enjoy mulled wine to deepen the flavor profile.
• Try delicious spiced apple cider for a cozy companion.
• Savor a rich cinnamon coffee to end on a high note.

Zucchini Texture Fixes

While zucchini might come out too mushy or firm in your stuffed recipe, I’ll share quick fixes to achieve that perfect tender-crisp texture. If it’s mushy, salt and drain the slices for 10 minutes to remove excess water. For firmness, parboil briefly before stuffing. Adjust baking time based on size—aim for 20-25 minutes at 375°F. Test with a fork for ideal doneness. Experiment carefully for great results.

Enjoy Ohio’s Hearty Twist

Now that you’ve mastered the zucchini’s texture, let’s explore why this Ohio Buckeye Chili Stuffed Zucchini brings a hearty twist to your table—it’s my favorite way to celebrate the state’s bold flavors with a simple, satisfying bite. This dish uses ground beef and cinnamon-spiced chili, topped with cheddar, to create a flavorful experience I cherish. It embodies Ohio’s spirit in every bite.

Frequently Asked Questions

What Is the History of Buckeye Chili?

Isn’t it a coincidence that I’m just uncovering Buckeye Chili’s history as you ask? I believe it originated in the Midwest, named after the buckeye tree, blending Native American spices with pioneer recipes during the 1800s frontier era.

How Should Leftovers Be Stored?

I suggest you store leftovers in an airtight container in the refrigerator as soon as possible. This’ll keep them fresh and safe to eat for up to 3-4 days. For longer storage, I’d freeze them.

Is This Recipe Suitable for Kids?

Oh, is this recipe suitable for kids? What a laugh—kids and their picky ways! I find it’s great for them if I tone down the spice, making it a fun, cheesy meal they’ll actually eat, with beefy flavors sneaking in veggies.

Can This Dish Be Frozen?

I wonder if I can freeze this dish, and yes, I can! I just cool it completely, wrap it tightly in freezer-safe containers, and pop it in the freezer. It’ll keep well for up to three months without losing much flavor.

What Makes It Uniquely Ohioan?

What makes it uniquely Ohioan? I’m highlighting the cinnamon-spiced chili, a nod to our state’s Cincinnati style, blended with local flavors that reflect Ohio’s heritage and give it that authentic Buckeye twist I love.