5-Way Cincinnati Chili - 8 servings

Preparation: 15 min. Cooking: 3 hrs. 10 mins. Total: 3 hrs. 25 mins.
Recipe photo
  • 2 lbs ground beef
  • 2 medium onions, chopped
  • 2 cups chicken stock
  • 2 cups water
  • 1 can tomatoes
  • 1-1/2 tsp vinegar
  • 1 tsp Worcestershire sauce
  • 1 Tbsp chili powder
  • 2 tsp cumin seed
  • 1-1/2 tsp ground allspice
  • 1 tsp cayenne
  • 1 tsp ground cinnamon
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 1 lb spaghetti
  • 1 can (15 oz) kidney beans, hot
  • 1-1/2 cups cheddar cheese, shredded
  • 1 cup onion, chopped
  • 3/4 lb oyster crackers

Bring first 4 ingredients to a boil in a heavy nonreactive pot over high heat. Reduce heat to medium low and simmer until beef turns brown. Stir in next 10 ingredients and salt to taste. Cover and simmer 3 hours over low heat. Skim off fat. Cook pasta in a pot of boiling salted water 8-10 minutes or until al dente. Drain. Serve chili ladled over spaghetti. Sprinkle with hot kidney beans, shredded cheese and chopped onions with oyster crackers on the side.

Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
690 Cal 27 g 61 g 48 g 6.3 g 5.9 g 110 mg 660 mg

Click for more detail

Nutrients

Calories 690 Cal  
Fat 27 g  
Carbs 61 g  
Protein 48 g  
Fiber 6.3 g  
Sugar 5.9 g  

Fats

Fat 27 g  
Fat, Sat. 12 g  
Fat, Mono. 11 g  
Fat, Poly. 1.7 g  
Cholesterol 110 mg  

Vitamins

Choline 130 mg 24%
Niacin 11 mg 68%
Panto. Acid 1.2 mg 23%
Riboflavin 0.6 mg 46%
Thiamin 0.73 mg 61%
Vitamin A 650 IU 22%
Vitamin B6 0.67 mg 42%
Vitamin B12 13 mcg 560%
Vitamin C 9.3 mg 10%
Vitamin D 2.5 IU 1.3%
Vitamin E 1.2 mg 7.9%
Vitamin K 8.4 mcg 7%

Minerals

Calcium 280 mg 28%
Copper 1 mg 120%
Fluoride 120 mcg 3100%
Iron 9.6 mg 120%
Magnesium 98 mg 23%
Manganese 1.1 mg 15%
Phosphorus 550 mg 78%
Potassium 840 mg 18%
Selenium 94 mcg 170%
Sodium 660 mg 44%
Zinc 28 mg 250%

Click for less detail