Cincinnati Chili

By CorbettCook

Calories 430
Calories from Fat 315
% Daily Value *
Total Fat 35g 54 %
Saturated Fat 14g 70 %
Cholesterol 100mg 33 %
Sodium 701mg 28 %
Potassium 616mg 17 %
Total Carbohydrates 8.1g 3 %
Dietary Fiber 2.8g 11 %
Protein 22.1g 44 %
** Sugars 2.9g
Vitamin A 39 %
Vitamin C 17 %
Calcium 8 %
Iron 35 %
Thiamin 10 %
Niacin 82 %
Vitamin B6 28 %
Magnesium 16 %
Folate 12 %

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 2 pounds ground beef
• 1/4 cup chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1/2 (1 ounce) square unsweetened chocolate
• 2 (10.5 ounce) cans beef broth
• 1 (15 ounce) can tomato sauce
• 2 tablespoons cider vinegar
• 1/4 teaspoon ground cayenne pepper
• 1/4 cup shredded Cheddar cheese

Details

Servings 8

Preparation

Step 1

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
It is the best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.