How to Make Cincinnati Chili II - A Step-by-Step Guide

If you've never experienced the unique flavor of Cincinnati chili, you're in for a treat! This dish, which is more akin to a meat sauce than traditional chili, has its roots in Greek cuisine and has been adopted and adapted by the people of Cincinnati, Ohio. Cincinnati chili is typically served over spaghetti, and it's often topped with onions, cheese, and a sprinkle of oyster crackers.

This recipe for Cincinnati Chili II is a variation on the classic dish, with a few added ingredient...

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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

Information

  • Servings: 5
  • Yield: 5 servings

  • 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

    488 cal.

    • Total Fat: 29g
    • Saturated Fat: 12g
    • Cholesterol: 83mg
    • Sodium: 1004mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 8g
    • Total Sugars: 10g
    • Protein: 24g
    • Vitamin C: 93mg
    • Calcium: 111mg
    • Iron: 5mg
    • Potassium: 641mg