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Cincinnati Chili

fast.cook's picture
  Ground beef 2 Pound
  Onions 2 Medium, chopped
  Water 1 Quart
  Tomatoes 1 Can (10 oz)
  Vinegar 1 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Chili powder 1 Tablespoon
  Ground cumin 2 Teaspoon
  Ground allspice 1 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Cayenne 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Bay leaves 2
  Hot cooked spaghetti 3 Cup (48 tbs) (6 Servings)
  Shredded cheddar cheese 1 1⁄2 Cup (24 tbs)
  Oyster crackers 10 Ounce (1 Carton)
  Chopped onion 1 Cup (16 tbs)
  Kidney beans 1 Can (10 oz), heated

Combine ground beef, onions and water in a saucepan.
Simmer until beef turns brown.
Add tomatoes with liquid, vinegar, Worcestershire sauce, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder and bay leaves.
Cover; simmer 3 hours.
The fat will float.
If there is time, chill chili and lift off fat layer.
Or spoon off fat.
To serve basic "three way chili," serve chili on spaghetti and top with cheese.
Pass over oyster crackers.

Recipe Summary

Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6532 Calories from Fat 2941

% Daily Value*

Total Fat 326 g501.9%

Saturated Fat 126.7 g633.5%

Trans Fat 0 g

Cholesterol 821.6 mg273.9%

Sodium 7314.9 mg304.8%

Total Carbohydrates 580 g193.5%

Dietary Fiber 75.4 g301.7%

Sugars 42.9 g

Protein 308 g615.4%

Vitamin A 230.1% Vitamin C 182.8%

Calcium 186.2% Iron 231.2%

*Based on a 2000 Calorie diet


Cincinnati Chili Recipe