Cincinnati Chili II Recipe

Directions

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.
Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through.
Serve with sprinkled cheese on top.

Nutrition

Amount Per Serving (5 total)

Calories
488 cal
24%

Fat
29 g
45%

Carbs
35.1 g
11%

Based on a 2,000 calorie diet

Reviews (13)

Rate This Recipe

MOOSETRAX75

Feb. 3, 2007

"Good chili--pretty much like I make usually, but I don't use the tomato soup. In no way is it Cincy chili, however. Tasty, but nothing like Cincinnati Skyline, or even, dare I breathe the name...Gold ..." See moreStar. If you want Cincinnati Chili, you've gotta do Skyline. And cheese. Lots and lots of cheese. Finely shredded."

RADVITTI

Oct. 17, 2002

"A delicious chili suitable for the beanlover and non-beanlover alike. This recipe is perfect over noodles (macaroni was our first choice) with a little cheese and sour cream. YUMMY. The only thing t..." See morehat we didn't like about this chili is the level of spiciness. Chili should be spicy, but this chili had a bit too much cinnamin flavor and not enough ummph. We will definitely make this chili again, but next time we'll be adding a bit more spice to it."