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Ingredients
| ground beef: 1 lb |
| green bell pepper (chopped): 1 cup |
| onions (chopped): 1/2 cup |
| chili powder: 3 Tbl |
| garlic: 2 cloves (minced) |
| soup - tomato: 2 10.75oz cans |
| kidney beans: 1 15oz can |
| distilled vinegar: 1 Tbl |
| ground cinnamon: 1/4 tsp |
| cheddar cheese (shredded): 1/4 cup |
Cincinnati Chili II
Credit: AllRecipes
User rating:
"A very spicy chili that tastes oh so good. Serve on top of hot cooked spaghetti."
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Prep Time
min -
Cook Time
min -
Servings
5 serving(s)
Tags
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.