Cincinnati Chili II

Kidney beans and ground beef are cooked in canned tomato soup seasoned with garlic, cinnamon and chili powder in this chili served over spaghetti noodles with grated cheddar cheese.

• Calories: 488 Calories

Ingredients

• 1 tablespoon distilled white vinegar
• ¼ teaspoon ground cinnamon
• ½ cup chopped onion
• 2 cloves garlic, minced
• ¼ cup shredded Cheddar cheese
• 1 pound ground beef
• 1 (15 ounce) can kidney beans
• 3 tablespoons chili powder
• 2 (10.75 ounce) cans condensed tomato soup
• 1 cup chopped green bell pepper

Recipe Instructions

Step 1

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.

Step 2

Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through.

Step 3

Serve with sprinkled cheese on top.