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Basic Cincinnati Chili

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Submitted by Alzaher1

Basic Cincinnati Chili recipe

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

2 hrs

Ingredients

2 907.2
POUNDS G BEEF
1 0.9
QUART L TOMATO JUICE *
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML CUMIN
ground
1 1
WHOLE WHOLE ONIONS *
1 1
DASH DASH WORCESTERSHIRE SAUCE *
0.6
TEASPOON ML GARLIC POWDER
4 2E+1
TEASPOONS ML CHILI POWDER
1 5
TEASPOON ML ALLSPICE
1 5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML RED PEPPER FLAKES
5 5
EACH EACH BAY LEAVES *

Directions

Combine meat and tomato juice.

Mash together. Add remaining ingredients.

Bring to a boil--reduce to simmer 1½ hours.

Remove the 5 bay leaves.

Cool to remove any fat from the top, preferably overnight.

Serve over weiner with onions, mustard, and grated cheddar for a cheese coney.

Serve over spaghetti for a chili spaghetti Serve over spaghetti with cheese for a 3-way; add onions for a 4-way, add beans for a 5-way.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 428 59% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 110mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 81g
Vitamin A 9% Vitamin C 2%
Calcium 3% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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