Directions:
- 1. FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to
- A boil in a large saucepan. Add the ground chuck, stirring vigorously
- To separate the meat into individual strands. As soon as the foam from
- The meat rises to the top (this takes about 30 seconds) and before the
- Water returns to a boil, drain the meat into a strainer and set it
- Aside.
- 2. Rinse and dry the empty saucepan. Set the pan over medium heat and
- Add the oil. When the oil is warm, add the onions and cook, stirring
- Frequently, until the onions are soft and browned around the edges, about
- 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir
- In the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black
- Pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly,
- Until the spices are fragrant, about 30 seconds. Stir in the broth,
- Water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove
- Any browned bits.
- 3. Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)
- 4. TO SERVE: Divide the buttered spaghetti among individual bowls.
- Spoon the chili over the spaghetti and top with the cheese, beans, and
- Onion. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.33 Kcal (2183 kJ) | ||
| Calories from fat | 139.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.55g | 24% | |
|---|---|---|---|
| Cholesterol | 75.27mg | 25% | |
| Sodium | 1830.42mg | 76% | |
| Potassium | 1493.9mg | 32% | |
| Total Carbs | 59.54g | 20% | |
| Sugars | 12.85g | 51% | |
| Dietary Fiber | 12.13g | 49% | |
| Protein | 39.46g | 79% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 6.5mg | 36% | |
| Calcium | 265.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 106.35 Kcal (445 kJ) | ||
| Calories from fat | 28.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 24% | |
|---|---|---|---|
| Cholesterol | 15.35mg | 25% | |
| Sodium | 373.39mg | 76% | |
| Potassium | 304.74mg | 32% | |
| Total Carbs | 12.15g | 20% | |
| Sugars | 2.62g | 51% | |
| Dietary Fiber | 2.47g | 49% | |
| Protein | 8.05g | 79% | |
| Vitamin C | 2.8mg | 23% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1.3mg | 36% | |
| Calcium | 54.2mg | 27% | |
* 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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