Cincinnati Chili II recipe
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- 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
Nutrition Info
- 487.7 caloriescarbohydrate: 35.1 gcholesterol: 83.1 mgfat: 29 gfiber: 8.2 gprotein: 24.1 gsaturatedFat: 11.5 gservingSize: -sodium: 1003.5 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Cincinnati Chili II
Directions
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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.