Name: Cincinnati Chili II recipe
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

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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

Nutrition Info

487.7 calories carbohydrate: 35.1 g cholesterol: 83.1 mg fat: 29 g fiber: 8.2 g protein: 24.1 g saturatedFat: 11.5 g servingSize: - sodium: 1003.5 mg sugar: 10.3 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

5 servings

Recipe Note

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

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