Directions:
- Add ground beef to water in 4 quart pot. Stir until beef separates to a fine texture. Boil slowly for 30 minutes. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer uncovered for about 3 hours. Pot may be covered the last hour after desired consistency is reached.
- Chili should be refrigerated overnight, so that the fat can be lifted from top before reheating. Serve over spaghetti. Serve with oyster crackers.
- 3-way: spaghetti, sauce, finely grated Cheddar cheese
- 4-way: spaghetti, sauce, cheese, onions
- 5-way: spaghetti, sauce, cheese, onions, beans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.42 Kcal (1425 kJ) | ||
| Calories from fat | 194.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.56g | 33% | |
|---|---|---|---|
| Cholesterol | 93.72mg | 31% | |
| Sodium | 783.21mg | 33% | |
| Potassium | 675.12mg | 14% | |
| Total Carbs | 8.85g | 3% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 30.29g | 61% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 4.4mg | 25% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 157.31 Kcal (659 kJ) | ||
| Calories from fat | 89.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.96g | 33% | |
|---|---|---|---|
| Cholesterol | 43.31mg | 31% | |
| Sodium | 361.92mg | 33% | |
| Potassium | 311.96mg | 14% | |
| Total Carbs | 4.09g | 3% | |
| Sugars | 1.12g | 10% | |
| Dietary Fiber | 1.55g | 13% | |
| Protein | 14g | 61% | |
| Vitamin C | 2.4mg | 9% | |
| Iron | 2mg | 25% | |
| Calcium | 27.6mg | 6% | |
* 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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