Try this Cincinnati Chili recipe, or contribute your own.
Suggest a better descriptionSaute meat and onions together until the meat is brown and crumbly. Drain. Add vinegar tomato sauce stewed tomatoes tomato paste milk (with mace added) A-1 sauce garlic chili powder cayenne red pepper cumin bay leaves allspice cinnamon sugar. Cook slowly for 2-3 hours. Add water if needed so that it dosent get too thick. Serve in spaghetti. Top with kidney beans and sprinkle the top with chopped onions and grated sharp chedder cheese. By onions and grated sharp chedder cheese. on and onions, grated sharp chedder cheese. . Posted to MM-Recipes Digest V4 #178 by Tom Reynolds
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Serving Size: 1 Serving (915g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 576 | ||
Calories from Fat: 167 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 59.9mg | 18 % | |
Sodium 3907.8mg | 135 % | |
Potassium 4470.2mg | 118 % | |
Total Carbohydrate 82.5g | 24 % | |
Dietary Fiber 19.9g | 80 % | |
Sugars, other 62.6g | ||
Protein 35.2g | 50 % | |
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: 576
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