Try this Murrays Cincinnati Chili recipe, or contribute your own.
Suggest a better descriptionHeat the butter in a large heavy skillet over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2-4 hours. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (897g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1291 | ||
Calories from Fat: 738 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82g | 109 % | |
Saturated Fat 31.7g | 158 % | |
Monounsaturated Fat 27.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 237mg | 73 % | |
Sodium 3596.1mg | 124 % | |
Potassium 5114.5mg | 135 % | |
Total Carbohydrate 85.6g | 25 % | |
Dietary Fiber 19.5g | 78 % | |
Sugars, other 66.1g | ||
Protein 66.7g | 95 % | |
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: 1291
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