Tuesday, February 9, 2010

Cincinnati Chili

Prep: 15 mins
Cook: 8 hours
Serves: 10

  • 2 lb. lean ground beef
  • Salt
  • 1 6-oz. can tomato paste
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. chili powder
  • 2 tsp. dried oregano
  • 1 tsp. unsweetened cocoa powder
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. cayenne pepper
  • 1 15-oz. can kidney beans, rinsed and drained
1.) In a large skillet, cook ground beef and 1 tsp. salt over medium0high heat, breaking up beef with a spoon, until meat loses its pink color, about 8 minutes. Drain excess fat from pan.

2.) Add meat to slow cooker along with 2 cups water, tomato paste, onions garlic, chili powder, oregano, cocoa, cinnamon, allspice and cayenne pepper. Cover and cook on low for 5 to 6 hours. Add beans and cook 1 hour more, stirring in an additional 1/2 cup water if chili looks dry. Season with salt.

Per serving: 225 Cal., 10g Fat (4g Sat.), 59mg Chol., 4g Fiber, 21g Pro., 13g Carb., 365mg Sod.

Recipe via All You Magazine

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