Cincinnati Chili II

3.8
(19)
15 Reviews
3 Photos

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

Submitted by Frank
Updated on August 22, 2022
3
Servings:
5
Yield:
5 servings
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Ingredients

Original recipe (1X) yields 5 servings

  • 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

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.

Nutrition Facts (per serving)

488 Calories
29g Fat
35g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 488
% Daily Value *
Total Fat 29g 37%
Saturated Fat 12g 58%
Cholesterol 83mg 28%
Sodium 1004mg 44%
Total Carbohydrate 35g 13%
Dietary Fiber 8g 29%
Total Sugars 10g
Protein 24g 48%
Vitamin C 93mg 104%
Calcium 111mg 9%
Iron 5mg 29%
Potassium 641mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.