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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large cooking pot, over medium-high heat, break up the burger into the chicken stock. | 2. Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling). | 3. Cover, and allow the chili to simmer for three hours, stirring often. | 4. At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat). | 5. Simmer for two more hours, again stirring often. | 6. At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring. | 7. Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do. | 8. Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	1	quart		-	-	-	-
chuck	2	lbs	ground	1269.3362	2.8107	191.5791	55.0348
cinnamon	1	teaspoon	ground	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	1	fresh		-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
black pepper	1	teaspoon	canned	5.773	1.4708	0.239	0.075
salt	1	teaspoon		-	-	-	-
allspice	1 1/2	1/2	ground	7.4955	2.0554	0.1736	0.2477
red pepper	1/2	teaspoon	ground	0.625	0.1377	0.0292	0.0069
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
cider vinegar	1 1/2	1/2		75.285	3.3341	0.0	0.0
bay leaf	3			-	-	-	-
red bell pepper	1			-	-	-	-
dark red kidney bean	2	cans	drained rinsed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.