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Murray's Girlfriend's Cincinnati Chili

 

159

Yield

6

servings

Prep

20

min

Cook

4

hrs

Ready

4

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons butter
2 pounds beef
hamburger, grind
6 each bay leaves
*
1 large onions
finely chopped
6 medium garlic cloves
finely chopped
*
1 teaspoon cinnamon
2 teaspoons allspice
4 teaspoons vinegar
1 teaspoon red pepper flakes
dried
1 ½ teaspoons salt
2 tablespoons red hot chili pepper, dried
hot-mild, ground
1 teaspoon cumin
ground
½ teaspoon oregano
dried
*
6 ounce can tomato paste
6 cups water
16 ounce can red kidney beans
½ pound vermicelli pasta
cooked
½ cup cheddar cheese
rated
*
1 small onions
finely chopped

Directions

Heat the butter in a large heavy skillet over medium-high heat.

Add the meat to the skillet.

Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

Stir in the remaining ingredients up through the water.

Taste and adjust seasonings.

If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.

Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours.

Add the kidney beans to the mixture ½ hour before serving.

Remove bay leafs before serving.

Place a small amount of the cooked vermicelli in individual bowls.

Spoon on a generous amount of chili.

Top with grated cheese and raw onion or pass in individual bowls.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 592g (20.9 oz)
Amount per Serving
Calories 69742% of calories from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 1010mg 42%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 16%
Sugars g
Protein 94g
Vitamin A 18% Vitamin C 19%
Calcium 10% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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