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Bob's Cincinnati Chili

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Submitted by Boggie

Bob’s Cincinnati Chili recipe

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

hrs

Ingredients

1 453.6
POUND G GROUND BEEF
1 ½ 355
CUPS ML ONIONS
chopped
2 2
EACH GARLIC CLOVES
minced *
1 ¾ 414
½ 118
CUP ML WATER
2 3E+1
TABLESPOONS ML CHILI POWDER
1 5
TEASPOON ML OREGANO
dried
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
1 5
TEASPOON ML APPLE CIDER VINEGAR
¾ 3.8
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML ALLSPICE
ground
1 1
EACH BAY LEAVES *
14 ½ 419.1
OUNCES ML/G TOMATOES
whole, canned, undrained and chopped
5 1.2
CUPS L SPAGHETTI
cooked, still hot, about 10 ounces uncooked pasta *
158
CUP ML CHEDDAR CHEESE, VERY OLD, SHARP
finely shredded
158
CUP ML ONIONS
chopped
20 2E+1

Directions

Combine first 3 ingredients in a medium saucepan; cook over medium heat until meat is browned, stirring to crumble.

Drain well; return meat mixture to pan.

Add broth and next 11 ingredients; bring to a boil.

Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally.

Discard bay leaf.

Spoon spaghetti onto plates; top with chili, cheese, onion, and crackers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 353 34% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 301mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 46g
Vitamin A 19% Vitamin C 17%
Calcium 12% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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