Back Bay Chili

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Back Bay Chili

Yield: 10 Servings

Prep Time: 20 min

Cook Time: 3 hrs

Superbowl, chilly days, any day- these are all good times for eating this chili recipe...

Ingredients:

1 quart water (4 cups)
2 pounds lean ground beef (5% fat)
1 teaspoon cinnamon
1 teaspoon ground cumin
2 large onions, chopped
1 teaspoon Worcestershire sauce
1 clove garlic, minced
2 Tablespoons black pepper
1/2 teaspoon ground red cayenne pepper
1 Tablespoon salt
1 1/2 teaspoon ground allspice
1 (16 ounce) can tomato paste
1 1/2 Tablespoon apple cider vinegar
3 whole bay leaves

shredded cheese and sour cream for serving, if desired

Directions:

1. In large pot or slow cooker, crumble raw hamburger into water. Add all other ingredients and mix well. Bring to a boil, then simmer for about 3 hours. (slow cooker on high for 1st hour, then on low for 2 to 3 additional hours)

2. Remove bay leaves. Serve in bowls or mugs garnished with cheese and sour cream.

Tips:

*If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of worcestershire sauce that is known to be GF.
*If you are preparing this recipe as DAIRY-FREE, leave off the cheese and sour cream.

Nutritional Information per serving:
Serving size: 1/10th of the recipe
Calories per serving: 179
Fat per serving: 5g
Fiber per serving: 3g
Protein per serving: 22g
Carbohydrates per serving: 12.75g

WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 4.5

Source: RecipeGirl.com

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2 Responses to “Back Bay Chili”

  1. 1

    roni — November 23, 2012 @ 12:29 PM

    I have a question regarding the amount of pepper and salt. These are printed as Tablespoons, should they be teaspoons??

  2. 2

    Lori Lange — November 24, 2012 @ 2:54 PM

    Yes, that’s correct. Add the cinnamon sparingly though… unless you’re certain that you enjoy a cinnamon flavor to your chili!