Cincinnati Chili II recipe

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Ingredients

1 pound ground beef
1 cup chopped green bell pepper
½ cup chopped onion
3 tablespoons chili powder
2 cloves garlic, minced
2 (10.75 ounce) cans condensed tomato soup
1 (15 ounce) can kidney beans
1 tablespoon distilled white vinegar
¼ teaspoon ground cinnamon
¼ cup shredded Cheddar cheese

Nutrition Info

487.7 calories
carbohydrate: 35.1 g
cholesterol: 83.1 mg
fat: 29 g
fiber: 8.2 g
protein: 24.1 g
saturatedFat: 11.5 g
servingSize: -
sodium: 1003.5 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender. Drain fat off of beef/vegetable mixture.

  2. Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through.

  3. Serve with sprinkled cheese on top.

Recipe Yield

5 servings

Recipe Note

A very spicy chili that tastes oh so good. Serve on top of hot cooked spaghetti.

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