This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely. In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness. Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion. Featured in: Food; Unorthodox Variations On Chili. Learn: How to Make Chili
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2525g)|
|Recipe Makes: 1|
|Calories from Fat: 2013 (42%)|
|Amt Per Serving||% DV|
|Total Fat 223.7g||298 %|
|Saturated Fat 103.6g||518 %|
|Monounsaturated Fat 84.8g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 855mg||263 %|
|Sodium 7110.7mg||245 %|
|Potassium 4875.9mg||128 %|
|Total Carbohydrate 388.2g||114 %|
|Dietary Fiber 24g||96 %|
|Sugars, other 364.2g|
|Protein 295.5g||422 %|
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: 4811
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!