Chili

Add cinnamon and other spices and serve this ground beef and bean mixture over spaghetti and you've got Cincinnati chili. Either way, it's fast and hearty.



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Ingredients
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    1   pound 
    lean ground beef
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    1/2  cup 
    chopped green sweet pepper (1 small)
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    1/2  cup 
    chopped onion (1 medium)
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    4   
    cloves garlic, minced
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    1  15  ounce can 
    tomato sauce
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    1  15  ounce can 
    red kidney beans, undrained
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    1  14 1/2 ounce can 
    diced tomatoes, undrained
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    2 - 3   teaspoons 
    chili powder
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    dried basil, crushed
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    1/4  teaspoon 
    ground black pepper
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    Shredded cheddar cheese (optional)
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    Chopped onion (optional)
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    Dairy sour cream (optional)
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    Crushed red pepper (optional)

Directions
1.
In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2.
Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.
Variation
  • Chili for Two: Prepare as above, except divide all ingredients in half.
Variation
  • Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.
Nutrition information
Per Serving: cal. (kcal) 381, Fat, total (g) 15, chol. (mg) 71, sat. fat (g) 6, carb. (g) 35, fiber (g) 9, pro. (g) 32, sodium (mg) 1265, Potassium (mg) 905, calcium (mg) 111, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
S O B Texas Chili
S O B Texas Chili

This chili recipe has been handed down in our Texas family for generations. We're not sure, but our best guess is it originated sometime in the second half of the 1800's. It has been modified slightly (i.e., original recipe called for 5 pounds beef, 1 pound tallow), but is essentially true to the original. It has not fallen prey to fad ingredients or the desire for heat. It is a great, traditional bowl of Texas chili. My father, Bob, perfected the recipe (hence the name) and while it can't boast a litany of chili championships (because it's never been entered), it has been the champion of countless gatherings of family and friends for over a century. The chili was a staple of our household growing up and is as nostalgic for me as any comfort food I know.

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