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Ingredientes
- 3 x Onions, minced
- 6 x Cloves garlic, chopped
- 4 lb Grnd chuck
- 1/3 c. Chili pwdr
- 2 Tbsp. Sweet paprika
- 2 tsp Grnd cumin
- 1 tsp Grnd coriander
- 1 tsp Grnd allspice
- 1 tsp Dry oregano, crumbled
- 1/2 tsp Cinnamon
- 1/4 tsp Grnd cloves
- 1/4 tsp Grnd mace
- 1 x Bay leaf
- 3 c. Water
- 1 x 16 ounce can tomato sauce
- 2 Tbsp. Wine vinegar
- 2 Tbsp. Molasses Spaghetti Kidney beans Minced onion Grated Cheddar cheese Oyster crackers
Direcciones
- In a large heavy kettle, cook the onions and the garlic in a little oil over moderate heat, stirring, till the onions are softened, add in the beef, and cook the mix, stirring and breaking up the lumps, till the beef is no longer pink. Add in the chili pwdr, the paprika, the cumin, the coriander, the allspice, the oregano, the cinnamon, the cloves and the mace and cook the mix, stirring, for 1 minute. Add in the bay leaf, the water, the tomato sauce, the vinegar, and the molasses and simmer the mix, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hrs, or possibly till it is thickened but still soupy sufficient to be ladled. Throw away the bay leaf and season the chili with salt and apper. Serve the chili as is or possibly in the tradition Cincinnati 5-way: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers. (Also over warm dogs.)
- Makes about 8cups, serving 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 571g | |
| Recipe makes 6 servings | |
| Calories 848 | |
| Calories from Fat 562 | 66% |
| Total Fat 62.46g | 78% |
| Saturated Fat 23.54g | 94% |
| Trans Fat 3.72g | |
| Cholesterol 215mg | 72% |
| Sodium 708mg | 30% |
| Potassium 1381mg | 39% |
| Total Carbs 16.39g | 4% |
| Dietary Fiber 5.9g | 20% |
| Sugars 6.34g | 4% |
| Protein 55.14g | 88% |
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