Labadie Recipe Database

Name Cincinnati Chili Number of People 8 List of Ingredients cooking spray 1/2 tsp. salt, divided 1 1/2 lbs. ground sirloin 1 1/2 cups plus 3 T chopped onion, divided 2 tsp. minced garlic 1 T canola oil 2 tsp. garam masala 1/2 tsp. ground cinnamon 1/4 tsp. ground red pepper 1/8 tsp. ground nutmeg 2 T tomato paste 1 cup water 2 T red wine vinegar 28 oz. can diced tomatoes, undrained 2 - 15 oz. cans dark red kidney beans, rinsed, drained and divided 15 oz. can light red kidney beans, rinsed and drained 1/2 cup chopped, fresh flat-leaf parsley Description Heat a large Dutch oven over medium-high heat.  Coat pan with cooking spray.  Add 1/4 tsp salt and ground sirloin to pan; cook 6 minutes or until browned, stirring to crumble.  Transfer beef to small bowl. Reduce heat to medium; recoat pan with cooking spray.  Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently.  Add garlic to pan; cook one minute, stirring constantly.  Add remaining 1/4 tsp. salt, oil, and the next 4 ingredients (thru nutmeg) to pan; cook one minute or until fragrant,stirring constantly.  Add tomato paste, cook one minute.  Add one cup water, vinegar, and tomatoes to pan; bring to a boil.  Reserve 1/2 cup dark red kidney beans.  Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes.  Ladle 1 1/4 cups chili into each of 8 bowls.  Top each serving with 1 T remaining dark red kidney beans, about 1 tsp remaining chopped onion, and 1 T parsley. Time 1 hour Difficulty (1-5) 1 Notes Per serving:  276 calories, 6 g fat (1.7 g saturated), 26.5 g protein, 31.7 g carbohydrates, 9.1 g fiber, 45 mg cholesterol, 4.2 mg iron, 755 mg sodium, 97 mg calcium. Image