Cincinnati chili Recipe
A savory chili you can serve by itself with fresh baked bread or on top of spaghetti for a delightful family supper.
Ingredients
- 1 lb ground beef (vegetarian can substitute meatless ground round)
- 1 cup green peppers, diced
- 1/2 cup onions, chopped
- 3 tbsp chili powder
- 2 garlic cloves, finely chopped
- 2 (10 ozs) cans condensed tomato soups
- 1 (14 ozs) can red kidney beans, undrained
- 1 tbsp vinagre
- 1/4 tsp to 1/2 tsp cinnamon powder
- Dollop of sour cream or plain yogourt
- 1/2 cup shredded cheddar cheese for garnish
Directions
- In a saucepan, cook the beef, green pepper, onion, chili powder and garlic on medium heat until the beef is cooked and the vegetables are tender. Remove as much fat as you can with a large spoon. Add the tomato soup, red kidney beens, vinagre and cinnamon. Bring to a boil, reduce heat to simmer and cook for 15 minutes while stirring occasionnally. Serve with a dollop of sour cream or plain yogourt and shredded cheese on top
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 4 servings | |
| Calories 488 | |
| Calories from Fat 234 | 48% |
| Total Fat 26.16g | 33% |
| Saturated Fat 11.17g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 963mg | 40% |
| Potassium 926mg | 26% |
| Total Carbs 33.25g | 9% |
| Dietary Fiber 9.6g | 32% |
| Sugars 10.24g | 7% |
| Protein 31.52g | 50% |
