• Cincinnati chili

    1 vote
    Cincinnati chili
    Prep: 10 min Cook: 15 min Servings: 4
    by Micheline
    120 recipes
    A savory chili you can serve by itself with fresh baked bread or on top of spaghetti for a delightful family supper.


    • 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


    1. 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

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