Cincinnati Chili II

Cincinnati Chili II

13 Reviews 2 Pics
Recipe by  Frank

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

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Adjust Servings

Original recipe yields 5 servings



  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.

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Reviews (13)

Rate This Recipe


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 Star. If you want Cincinnati Chili, you've gotta do Skyline. And cheese. Lots and lots of cheese. Finely shredded.



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 that 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.



A good quick chili. Next time I make it, I will not add as much cinnamon, but that is for my own taste. Family all liked it!

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Amount Per Serving (5 total)

  • Calories
  • 488 cal
  • 24%
  • Fat
  • 29 g
  • 45%
  • Carbs
  • 35.1 g
  • 11%
  • Protein
  • 24.1 g
  • 48%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 1004 mg
  • 40%

Based on a 2,000 calorie diet



previous recipe:

Quick Chili I


next recipe:

Cincinnati Skyline Chili