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Correo Electrónico
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Ingredientes
- 1 Tablespoon vegetable oil
- 2 med onions, chopped fine
- 1 med garlic clove, pressed
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1.5 teaspoons ground cinnamon
- .75 teaspoon ground black pepper
- .25 teaspoon ground allspice
- 2 cups low-sodium chicken broth
- 2 cans tomato sauce (NOT spaghetti sauce)
- 2 tablespoons cider vinegar
- 2 teaspoons dark brown sugar
- 1.5 lbs 85% lean ground beef
- Large institutional size bottle of Tabasco sauce
Direcciones
- Heat oil in Dutch Oven over med-high heat until simmering. Cook onions until soft and browned around edges, about 8 mins.
- Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 tsp salt, pepper, and allspice. Cook until fragrant.
- Stir in broth, tomato sauce, vinegar, and sugar.
- Add beef and stir to break up meat. Bring to boil.
- Reduce heat to med-low, simmer until chili is deep brown and slightly thickened - 15 to 20 mins.
- Season with salt and serve with spaghetti and cheese ("3- way"). Liberally douse with Tabasco sauce!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 185 | 53% |
| Total Fat 20.59g | 26% |
| Saturated Fat 7.13g | 29% |
| Trans Fat 1.12g | |
| Cholesterol 77mg | 26% |
| Sodium 972mg | 41% |
| Potassium 1084mg | 31% |
| Total Carbs 16.99g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 9.95g | 7% |
| Protein 25.75g | 41% |
