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Cincinnati-Style Chili Recipe
Feb 03, 2011 @ 4:57 PM
Posted by
Daily Value: 57%
Servings: 4
Balanced, High-Fiber
Posted by
Nutrition
Cal/Serving: 1,143Daily Value: 57%
Servings: 4
Balanced, High-Fiber
| Fat | 55g | 85% |
| Saturated | 23g | 116% |
| Trans | 1g | 0% |
| Carbs | 109g | 36% |
| Fiber | 10g | 41% |
| Sugars | 15g | 0% |
| Protein | 53g | 106% |
| Cholesterol | 139mg | 46% |
| Sodium | 1492mg | 62% |
| Calcium | 538mg | 54% |
| Magnesium | 156mg | 39% |
| Potassium | 1583mg | 45% |
| Iron | 8mg | 45% |
| Zinc | 9mg | 60% |
| Vitamin A | 2277IU | 46% |
| Vitamin C | 21mg | 36% |
| Thiamin (B1) | 0mg | 16% |
| Riboflavin (B2) | 1mg | 35% |
| Niacin (B3) | 10mg | 48% |
| Vitamin B6 | 1mg | 44% |
| Folic Acid (B9) | 66µg | 17% |
| Vitamin B12 | 3µg | 48% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 6mg | 31% |
| Vitamin K | 24µg | 30% |
| Fatty acids, total monounsaturated | 23g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 pound ground beef
- 1 tablespoon ground cinnamon
- ½ tablespoon ground cumin
- 1 tablespoon ground cloves
- 1 tablespoon cayenne pepper
- ¾ cup water
- ½ cup beer, such as Budweiser
- One 16-ounce can tomato sauce
- One 6-ounce can tomato paste
- 1 tablespoon unsweetened chocolate
- 1 tablespoon cider vinegar
- Salt and pepper, to taste
- 1 pound spaghetti
- Cheddar cheese, shredded, for garnish
DIRECTIONS
In a medium pot over medium heat, sauté 2/3 cup of the onion and garlic in the oil for about 3-5 minutes, until it starts to get soft. Add the ground beef, cinnamon, cumin, cloves, and cayenne, crumbling the beef as it cooks.
Once the beef is cooked and no longer pink, add the water, beer, tomato sauce, and tomato paste and mix together. Add the chocolate and vinegar, then simmer the mixture uncovered over medium-low heat for about 15-20 minutes, until it has thickened but is still soupy.
While the chili is simmering, cook the spaghetti in a pot of boiling water, about 8 minutes, or until al dente, then drain.
When ready to serve, divide the pasta into bowls, cover with a heaping spoonful of chili, then top with shredded Cheddar cheese and a sprinkling of the remaining raw, chopped onions.
Recipe Details
Servings: 4
