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2
cups chopped onions (2 large)
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1 1/2
cups chopped green sweet peppers (2 medium)
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1
cup chopped celery (2 stalks)
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8
cloves garlic, minced
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2
28 ounce cans diced tomatoes, undrained
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2
15 - 16 ounce cans dark red kidney beans, rinsed and drained
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2
15 - 16 ounce cans pinto beans, rinsed and drained
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1
15 ounce can whole kernel corn, drained
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1
cup water
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1
6 ounce can tomato paste
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2
tablespoons chili powder
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1
tablespoon Worcestershire sauce
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1
teaspoon ground cumin
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1
teaspoon dried oregano, crushed
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1/4
teaspoon cayenne pepper (optional)
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1
teaspoon bottled hot pepper sauce
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Dairy sour cream (optional)
1. In a 6- or 7-quart slow cooker, stir together onions, sweet peppers, celery, garlic, undrained tomatoes, kidney beans, pinto beans, corn, 1 cup water, tomato paste, chili powder, Worcestershire sauce, cumin, oregano, cayenne pepper (if using), and hot pepper sauce.
2. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
3. Reserve and store* 6 cups chili. Use for Cincinnati-Style Chili and Noodles (see recipe below). If desired, serve remaining chili with sour cream. Makes 6 servings.
4. Nutrition Facts per serving of Cincinnati-Style Chili and Noodles: 398 cal., 8 g total fat (4 g sat. fat), 16 mg chol., 813 mg sodium, 67 g carb., 10 g dietary fiber, 18 g protein.
- Storage *Place chili in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.
- Variation Cincinnati-Style Chili and Noodles:Cook 8 ounces dried spaghetti according to package directions; drain. Meanwhile, in a large saucepan, heat reserved chili over medium heat until bubbly. Stir in 1/2 ounce unsweetened chocolate, chopped; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; and 1/8 teaspoon ground cloves. Cook and stir until chocolate melts. Serve chili over spaghetti. Sprinkle each serving with shredded American cheese and finely chopped onion. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 229,
- Protein (gm) 12,
- Carbohydrate (gm) 48,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 11,
- Sugar, total (gm) 11,
- Vitamin A (IU) 583,
- Vitamin C (mg) 47,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Sodium (mg) 733,
- Potassium (mg) 511,
- Calcium (DV %) 141,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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