1 cup onion -- chopped 1 cup cheddar cheese -- shredded 1 cup red kidney beans
In 4-quart Dutch oven, conbine water, tomato sauce, onions, chili powder, vinegar, Worcestershire, cinnamon, salt, cumin, allspice, cloves, garlic powder, chocolate, bay leaf and chili pepper. Bring to a boil.
Crumble meat and add slowly to boiling liquid. Return to boiling. Reduce heat and simmer 2 to 3 hours, uncovered, until thickened as desired. Remove bay leaf and chili pepper.
Serve over spaghetti. Top with chopped onion, shredded cheese, and or kidney beans. Makes 5 cups sauce.
Crumble meat into water before it is hot so meat will spearate and not stick together. Stir briskly with a fork to separate any lumps of meat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1590g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 2099 | ||
Calories from Fat: 996 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.6g | 147 % | |
Saturated Fat 65.3g | 327 % | |
Monounsaturated Fat 35g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 438.9mg | 135 % | |
Sodium 1695.1mg | 58 % | |
Potassium 4583.2mg | 121 % | |
Total Carbohydrate 167.5g | 49 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 164.7g | ||
Protein 112.5g | 161 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2099
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