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Suggest a better description1. Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside.
2. Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in the broth, tomato sauce, water, vinegar, and sugar, scraping the pan bottom to remove any browned bits. Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Season with salt and hot sauce to taste.
3. TO SERVE: Divide the buttered spaghetti among individual bowls. Spoon the chili over the spaghetti and top with the cheese. Serve immediately.
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Serving Size: 1 Serving (930g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 652 | ||
Calories from Fat: 308 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 122.7mg | 38 % | |
Sodium 20228.6mg | 698 % | |
Potassium 2644.5mg | 70 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 9.4g | 37 % | |
Sugars, other 36.1g | ||
Protein 44.8g | 64 % | |
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: 652
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