The best, easiest Cincinnati Chili. Recipe from Cook's Illustrated, 2009. Serve over spaghetti, and top with onions, cheddar cheese and/or beans.
Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 tsp salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in broth, tomato sauce, vinegar, and sugar.
Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve with spaghetti, cheese, onions, and/or kidney beans.
Note - must use 85%/15% ground beef, also known as ground round.
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Serving Size: 1 Serving (889g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1044 | ||
Calories from Fat: 590 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.5g | 87 % | |
Saturated Fat 20.1g | 101 % | |
Monounsaturated Fat 27.5g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 307.1mg | 94 % | |
Sodium 2571.3mg | 89 % | |
Potassium 2451mg | 65 % | |
Total Carbohydrate 29.1g | 9 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 21.2g | ||
Protein 84.5g | 121 % | |
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: 1044
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