Back Bay Chili

Name: Back Bay Chili
Total time: 200 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 quart (4 cups) water; 2 pounds lean ground beef ((5% fat)); 2 large onions, (chopped); One 16-ounce can tomato paste; 1½ tablespoons apple cider vinegar; 1 tablespoon black pepper; 1 tablespoon salt; 1 teaspoon ground cumin; 1 teaspoon Worcestershire sauce; 1 medium garlic clove, (minced); ½ teaspoon cinnamon; ½ teaspoon ground red cayenne pepper; ½ teaspoons ground allspice; 3 whole bay leaves; shredded cheese and sour cream for serving, (if desired)

The Superbowl, chilly days, or almost any day is a good day to eat this chili!

⏱️ 200 min 🔪 Prep: 20 min 🔥 Cook: 180 min 📊 Hard 👁️ 13 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

1 quart (4 cups) water
2 pounds lean ground beef ((5% fat))
2 large onions, (chopped)
One 16-ounce can tomato paste
1½ tablespoons apple cider vinegar
1 tablespoon black pepper
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1 medium garlic clove, (minced)
½ teaspoon cinnamon
½ teaspoon ground red cayenne pepper
½ teaspoons ground allspice
3 whole bay leaves
shredded cheese and sour cream for serving, (if desired)

Steps

In a large pot or slow cooker, crumble the beef into the water. Add all of the 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.)
Remove the bay leaves. Serve in bowls or mugs garnished with cheese and sour cream, if desired.