Back Bay Chili

Yield: 10 Servings

Prep Time: 20 min

Cook Time: 3 hrs

Back Bay Chili

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


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


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.


*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