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Overnight Cincinnati Chili

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Recipe

Overnight Cincinnati Chili recipe

 

Yield

12 servings

Prep

½

Cook

11½ hrs

Ready

11 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 tablespoon vegetable oil
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½ cup onions
chopped
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2 pounds beef
ground
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¼ cup chili powder
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1 teaspoon cinnamon
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1 teaspoon cumin
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¼ teaspoon allspice
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¼ teaspoon red pepper flakes
ground
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¼ teaspoon cloves
ground
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1 bay leaves
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½ ounce unsweetened chocolate
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2 cans beef stock
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1 can tomato sauce
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2 tablespoons apple cider vinegar
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spaghetti cooked
*
cheese
shredded
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Ingredients

Amount Measure Ingredient Features
15 ml vegetable oil
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118 ml onions
chopped
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907.2 g beef
ground
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59 ml chili powder
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5 ml cinnamon
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5 ml cumin
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1.3 ml allspice
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1.3 ml red pepper flakes
ground
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1.3 ml cloves
ground
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1 each bay leaves
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14.5 ml/g unsweetened chocolate
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2 cans beef stock
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1 can tomato sauce
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3E+1 ml apple cider vinegar
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1 x spaghetti cooked
*
1 x cheese
shredded
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Directions

Heat oil in a large saucepan over medium heat.

Add onion and cook, stirring frequently, until tender, about 6 minutes.

Add beef, in batches if necessary, and cook, breaking up clumps with a wooden spoon, until browned.

Add chili powder, cinnamon, cumin, allspice, cloves, red pepper, bay leaf, chocolate, broth, tomato sauce and vinegar; stir to mix well.

Bring to a boil.

Reduce heat to low; cover and simmer 1½ hours, stirring occasionally.

Refrigerate overnight.

Remove the bay leaf.

Reheat gently over medium heat.

Serve over hot, drained spaghetti.

Top with shredded cheddar cheese.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 71857% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 390mg 16%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 128g
Vitamin A 5% Vitamin C 16%
Calcium 6% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
 

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