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Cincinnati Chili II

SUBMITTED BY: Frank

"A very spicy chili that tastes oh so good. Serve on top of hot cooked spaghetti."
SERVINGS & SCALING
Original recipe yield: 5 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 pound ground beef
  • 1 cup chopped green bell pepper
  • 1/2 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
  • 1/4 teaspoon ground cinnamon
  • 1/4 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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2002 by RADVITTI
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.

7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by NJSS2000
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!

5 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2007 by MOOSETRAX75
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.

2 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 490

  • Total Fat: 29g
  • Cholesterol: 83mg
  • Sodium: 1109mg
  • Total Carbs: 35.7g
  •     Dietary Fiber: 8.4g
  • Protein: 24g

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