Directions:
- In a deep stockpot or Dutch oven, combine the beef, onions and garlic. Cook over medium-high heat until the beef is brown and the onions are tender, 15 to 20 minutes. Drain off any fat and add the tomato sauce, tomato paste, beef stock, V-8 juice and remaining ingredients (not including spaghetti and other last 4 ingredients). Bring to a boil, then reduce the heat to low and simmer for 35 minutes. Skim off fat. Add the beans and simmer until heated through. Remove bay leaves.
- To serve, place some cooked spaghetti in a shallow bowl and top with a ladle of chili. Add cheese and/or onions and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.65 Kcal (1066 kJ) | ||
| Calories from fat | 120.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.34g | 21% | |
|---|---|---|---|
| Cholesterol | 39.55mg | 13% | |
| Sodium | 808.71mg | 34% | |
| Potassium | 473.13mg | 10% | |
| Total Carbs | 22.69g | 8% | |
| Sugars | 8.49g | 34% | |
| Dietary Fiber | 6.17g | 25% | |
| Protein | 12.71g | 25% | |
| Vitamin C | 14.1mg | 23% | |
| Iron | 2mg | 11% | |
| Calcium | 364.8mg | 36% | |
| Amount Per 100 g | |||
| Calories | 99.13 Kcal (415 kJ) | ||
| Calories from fat | 46.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 21% | |
|---|---|---|---|
| Cholesterol | 15.4mg | 13% | |
| Sodium | 314.82mg | 34% | |
| Potassium | 184.18mg | 10% | |
| Total Carbs | 8.83g | 8% | |
| Sugars | 3.31g | 34% | |
| Dietary Fiber | 2.4g | 25% | |
| Protein | 4.95g | 25% | |
| Vitamin C | 5.5mg | 23% | |
| Iron | 0.8mg | 11% | |
| Calcium | 142mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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