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Patti's Skyline Chili

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Submitted by pooh

This comes out almost black in color and is VERY HOT!

YIELD

6 servings

PREP

25 min

COOK

4 hrs

READY

4 hrs

Ingredients

2 907.2
POUNDS G GROUND BEEF
2 2
LARGE LARGE ONIONS
minced
35 35
WHOLE WHOLE BLACK PEPPERCORNS *
6 6
EACH EACH BAY LEAVES
crushed *
4 4
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
crushed
2 2
CLOVES CLOVES GARLIC
whole
6 173.4
OUNCES ML/G TOMATO PASTE
3 7.1E+2
CUPS ML WATER
4 6E+1
TABLESPOONS ML CHILI POWDER
1 5
TEASPOON ML RED PEPPER FLAKES
ground
2 ½ 38
TABLESPOONS ML VINEGAR
1 ½ 7.5
TEASPOONS ML CINNAMON
1 ½ 7.5
TEASPOONS ML ALLSPICE
ground
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
1 5
TEASPOON ML SALT
1 237
CUP ML COLBY CHEESE
shredded
1 1
EACH EACH PASTA
cooked, hot *

Directions

Brown ground beef in skillet with onions.

Drain fat.

Place next 4 ingredients in a spice bag.

Combine remaining ingredients, except cheese and pasta, with ground beef, onions, and spice bag, in a large pot.

Cook over low heat for 3 to 4 hours.

Don’t forget to remove spice bag and whole garlic cloves.

Serve over spaghetti or some type of pasta, topped with shredded Colby cheese and additional chopped onions if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 436g (15.4 oz)
Amount per Serving
Calories 562 50% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 730mg 30%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 22%
Sugars g
Protein 91g
Vitamin A 74% Vitamin C 130%
Calcium 23% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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