Chili, Cincinnati

Chili, Cincinnati
Adapted from keyingredient.com
Chili, Cincinnati

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Yield: 6 servings

  • 2

    pounds ground beef

  • 1

    quart beef broth

  • 1

    cup chopped onion

  • 1/4

    cup chili powder

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon ground cumin

  • 3

    cloves garlic, minced

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground allspice

  • 1/4

    teaspoon ground cloves Pinch cayenne pepper

  • 1

    bay leaf

  • 1

    (15-ounce) can tomato sauce

  • 2

    tablespoons cider vinegar or white vinegar

  • 1/2

    ounce unsweetened chocolate

Directions

1. Place beef in a large pot and add broth. Bring to a boil, stirring occasionally with a fork to separate the meat into a fine texture. Cover, lower temperature and simmer 30 minutes. 2. Add onion, chili powder, cinnamon, cumin, garlic, salt, allspice, cloves, cayenne pepper, bay leaf, tomato sauce, vinegar and chocolate, and mix well. Bring to a boil. Reduce heat, cover and simmer 1 hour, stirring occasionally. Refrigerate overnight. Skim off fat before heating and serving. 3. Serve over a bed of spaghetti, then top with shredded mild cheddar cheese. Serve oyster crackers on the side. If desired, add a layer of kidney beans and/or chopped sweet onion between the chili and the cheese. Per serving: 346 calories; 19g fat; 7g saturated fat; 93mg cholesterol; 33g protein; 14g carbohydrate; 5g sugar; 6g fiber; 1,199mg sodium; 80mg calcium.

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