Cincinnati Chili I
"An unusual chili, with cinnamon, cloves, and even chocolate!"
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon ground cinnamon
- 1/2 cup chopped onion
- 1 tablespoon vegetable oil
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 1 teaspoon ground cumin
- 2 pounds ground beef
- 1/4 teaspoon ground allspice
- 1/4 cup chili powder
- 2 tablespoons cider vinegar
- 1/4 teaspoon ground cayenne pepper
- 1/4 cup shredded cheddar cheese
- 1/2 (1 ounce) square unsweetened chocolate
- 2 (10.5 ounce) cans beef broth
- 1 (15 ounce) can tomato sauce
- Carbohydrate 2.53910899183881 g
- Cholesterol 81.4419529 mg
- Fat 20.0748430279379 g
- Fiber 1.07694655606474 g
- Protein 22.5290260022994 g
- Saturated Fat 7.68814897585075 g
- Serving Size 1 1 serving (133g)
- Sodium 121.232416026844 mg
- Sugar 1.46216243577407 g
- Trans Fat 2.59421618616361 g
- Calories 284 calories
Directions 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.
