Lunch

Cincinnati Chili is for Lunch.

Cincinnati Chili takes 15 minutes to prepare.

Cincinnati Chili takes 30 minutes to cook.

Cincinnati Chili makes 6 servings.

The ingredients for Cincinnati Chili are:

½ lb Ground round
1 large can of kidney beans, drained
3 1/2 c Chopped onion
2 cups chopped celery
1/4 ts Ground nutmeg
1 Stick cinnamon
4 cl Garlic, minced
3/4 ts Salt
1/4 ts Pepper
2 ts Ground cinnamon
2 cn Whole tomatoes, undrained & -chopped (14.5 oz ea)
2 ts Paprika
1 ts Chili powder
1 ts Ground cumin
1/2 ts Ground allspice
1/2 ts Dried whole marjoram
2 T honey
2 T white vinegar
1/2 oz. unsweetened chocolate
2 cups beef stock

Here is how you make Cincinnati Chili:

Break ground round up in large Dutch oven over medium- high heat .Crumble and cook until all pink removed.Place in colander and drain off any fat.Return to the pan Add 2 cups onion, garlic, nutmeg, cinnamon stick, salt and pepper; cook until meat is browned, stirring to crumble. Add ground cinnamon, tomatoes, beans, paprika, chili powder, cumin, allspice, marjoram, honey, vinegar and chocolate. Simmer, uncovered 20 minutes. To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti, top with cheese and remaining 1 1/2 cups onions. Yields 6 1 1/ 2 cup servings Number of Servings: 6Recipe submitted by SparkPeople user MARGESLP.

The nutritional information for Cincinnati Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 399.9

• Total Fat: 15.3 g
• Cholesterol: 54.4 mg
• Sodium: 1,183.7 mg
• Total Carbs: 43.0 g
• Dietary Fiber: 12.2 g
• Protein: 24.8 g