Cincinnati Chili II Recipe

Cincinnati Chili II Recipe

  • 1 pound ground beef
  • 1 cup chopped green bell pepper
  • 1/2 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
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup shredded Cheddar cheese
  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.
  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.
  3. Serve with sprinkled cheese on top.
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