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Jack's Easy Chili

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Submitted by oronana

YIELD

6 servings

PREP

5 min

COOK

3 hrs

READY

3 hrs

Ingredients

2 907.2
POUNDS G GROUND BEEF
15 433.5
OUNCES ML/G TOMATO PASTE
2 2
EACH EACH BAY LEAVES *
1 5
TEASPOON ML CINNAMON
1 ½ 7.5
TEASPOONS ML SALT
1 ½ 7.5
TEASPOONS ML VINEGAR
1 ½ 7.5
TEASPOONS ML ALLSPICE
ground
3 7.1E+2
CUPS ML WATER
¼ 1.3
TEASPOON ML GARLIC POWDER
1 1
EACH EACH ONIONS
finely minced
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
2 1E+1
TEASPOONS ML CUMIN
1 15
TABLESPOON ML CHILI POWDER
½ 2.5
TEASPOON ML RED PEPPER FLAKES
crushed

Directions

Combine all ingredients in sauce pot. Do not brown beef first.

Simmer 3 hours, coverd, stirring occasionally.

Meat shold be separated with fork while cooking, so that it is very fine.

Serve over pasta; top with chopped onion, shredded colby cheese, kidney beans, oyster crackers, or any combination thereof.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 374g (13.2 oz)
Amount per Serving
Calories 452 50% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 820mg 34%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 17%
Sugars g
Protein 81g
Vitamin A 31% Vitamin C 33%
Calcium 9% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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