FIVE-WAY CINCINNATI CHILI

JANET JORDAN

By
@MRSJANET

This chili is so easy to make and is very taste. This recipe was given to me from a friend at work.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
SERVES 4 TO 6
Prep:
15 Min
Method:
Stove Top

Ingredients

1 lb
uncooked spaghetti broken in half
1 lb
ground chuck
2 (10) oz
cans tomatoes with chilies, undrained
1 (10) oz
can french onion soup
1 (15) oz
can red kidney beans drained
1 Tbsp
chili powder
1 tsp
sugar
1/2 tsp
salt
1/4 tsp
cinnamon
1/2 c
shredded chedder cheese
1/2 c
chopped onion

Step-By-Step

1Cook pasta according to package directions drain.

2Meanwhile, cook and stir beef in a large saucepan over medium high heat until browned drain. Return beef to saucepan.

3Add tomatoes with chilies, soup, beans, 1 1/4 cups water, chili powder, sugar, salt, and cinnamon. Bring to a boil.

4Reduce heat to low. Simmer uncovered 10 minutes. Serve chili over spaghetti, sprinkle with cheese and onion.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Kosher
Other Tags: Quick & Easy, Healthy, Heirloom