Cincinnati Style Chili

Source: Krista McCaulley

INGREDIENTS 

• 4, 29-ounce cans diced tomatoes (or crushed)

• 3 onions, chopped

• 6 cloves garlic, minced

• 1, 15-ounce can low sodium kidney beans

• 2 pounds ground beef

• 1/3 cup chili powder

• 2 Tbsp. sweet paprika

• 2 tsp. ground coriander

• 1 tsp. ground allspice

• 1 tsp. dried crumbled oregano

• 1/2 tsp cinnamon

• 1/4 tsp ground cloves

• 1/2 tsp. cayenne pepper

• 1/4 tsp ground mace

• 1 bay leaf

• 2 Tbsp. red wine vinegar

• 2 Tbsp. molasses

Number of Servings: 10 bowls

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DIRECTIONS

1. Cook onion and garlic in oil over medium heat, stirring until onion is softened, add the beef and cook mixture stirring and breaking up lumps, until beef no longer pink.

2. Add chili powder, paprika, cumin, coriander, all spice, oregano, cayenne, cinnamon, cloves, and mace and cook mixture for a few minutes.

3. Add the bay leaf, tomatoes, kidney beans, vinegar, and molasses.

4. Stir well and simmer for 2 hours.

5. Serve with elbow macaroni, chopped green onion, cheddar cheese, oyster crackers, and/or sour cream as desired/available. 

Try something new and add 1 or more of these!

• Add sweet potatoes, squash quinoa, black beans, or other protein as desired. Serve with noodles, rice, or on a bed of potatoes if you're interested!

Prep Time: 30 min

Cook Time: 2 hr

Total Time: 2 hr 30 min

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NUTRITIONAL INFORMATION

Calories –  336 kCal – 17 % DV

Sodium –   711 mg – 30 % DV

Total Fat – 10 g – 16 % DV

Saturated Fat – 4 g

Trans Fat – 0.4 g

Protein – 24 g – 47 % DV

Cholesterol – 55 mg – 18 % DV

Total Carbohydrates – 37 g – 12 % DV

(Per Serving)

*DV = Daily Value 

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