5-Way Cincinnati Chili

Preparation:  15 min. Cooking: 190 min. Total: 205 min.
Recipe photo
  • 2 Lb ground beef
  • 2 medium onions , chopped
  • 2 Cup chicken stock
  • 2 Cup water
  • 1 can tomatoes
  • 1 1/2 tsp vinegar
  • 1 tsp Worcestershire sauce
  • 3 tsp chili powder
  • 2 tsp cumin seed
  • 1 1/2 tsp ground allspice
  • 1 tsp cayenne
  • 1 tsp ground cinnamon
  • 2 cloves garlic , crushed
  • 2 bay leaves
  • 1 Lb spaghetti
  • 1 can (15 oz) kidney beans , hot
  • 1 1/2 Cup cheddar cheese , shredded
  • 1 Cup onion , chopped
  • 3/4 Lb oyster crackers
Bring first 4 ingredients to a boil in a heavy nonreactive pot over high heat. Reduce heat to medium low and simmer until beef turns brown. Stir in next 10 ingredients and salt to taste. Cover and simmer 3 hours over low heat. Skim off fat. Cook pasta in a pot of boiling salted water 8-10 minutes or until al dente. Drain. Serve chili ladled over spaghetti. Sprinkle with hot kidney beans, shredded cheese and chopped onions with oyster crackers on the side.
Calories
690 Cal
Fat
27 g
Carbs
61 g
Protein
48 g
Fiber
6.3 g
Sugar
5.9 g
Cholesterol
110 mg
Sodium
660 mg


Nutrients

Fiber     6.3 g
Fat     27 g
Sugar     5.9 g
Carbs     61 g
Protein     48 g
Calories     690 Cal

Fats

Fat, Poly     1.7 g
Fat, Mono     11 g
Fat, Sat     12 g
Fat, Trans     0.9 g
Fat, Percent     36 %

Vitamins

Vitamin, K     8.4 mcg     7 %
Vitamin, A     650 IU     22 %
Vitamin, B12     13 mcg     560 %
Niacin     11 mg     68 %
Riboflavin     0.6 mg     46 %
Vitamin, C     9.3 mg     10 %
Vitamin, D     2.5 IU     0.4 %
Vitamin, B6     0.7 mg     42 %
Vitamin, E     1.2 mg     7.9 %
Panto, Acid     1.2 mg     23 %
Choline     130 mg     24 %
Thiamin     0.7 mg     61 %

Minerals

Calcium     280 mcg     28 %
Phosphorus     550 mg     78 %
Magnesium     98 mg     23 %
Copper     1 mcg     120 %
Fluoride     120 mcg     3100 %
Zinc     28 mg     250 %
Cholesterol     110 mg     9.3 %
Sodium     660 mg     44 %
Selenium     94 mcg     170 %
Manganese     1.1 mg     15 %
Potassium     840 mg     18 %
Iron     9.6 mg     120 %