Back Bay Chili

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Superbowl, chilly days, any day- these are all good reasons to eat this Back Bay Chili:

Back Bay Chili

Yield: 10 Servings

Prep Time: 20 minutes

Cook Time: 3 hours

  • 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 the beef into the water. Add all other ingredients and mix well to combine. Bring to a boil, then simmer for about 3 hours (if you're using a slow cooker... cook on high for the 1st hour, then on low for 2 to 3 additional hours)
  2. Remove the bay leaves. Serve in bowls or mugs garnished with cheese and sour cream, if desired.
  • 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: 179, Fat: 5g, Fiber: 3g, Protein: 22g, Carbohydrates: 12.75g
  • Weight Watchers POINTS per serving: SmartPoints: 4, PointsPlus: 4, Old Points Program: 4.5
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  • roni wrote:

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

    • Lori Lange wrote:

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