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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cincinnati-Style Chili

Makes: 16 servings
Prep 25 mins Bake 350°F1 hr
Cincinnati-Style Chili
Ingredients
  • 2  pounds  lean ground beef
  • 2  cups  chopped onion (2 large)
  • 1 26  ounce jar  tomato and garlic pasta sauce
  • 1 15  ounce can  red kidney beans, rinsed and drained
  • 1/2  cup  water
  • 2  tablespoons  chili powder
  • 2  tablespoons  semisweet chocolate pieces
  • 1  tablespoon  vinegar
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  cayenne pepper
  • 1/4  teaspoon  ground allspice
  • 1  pound  packaged dried cut ziti or gemelli pasta
  •  Shredded cheddar cheese (optional)
  •  Chopped onion (optional)
Directions

1. Preheat oven to 350 degrees F. In an ovenproof 4- to 5-quart Dutch oven cook ground beef and the 2 cups onion until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Return meat to Dutch oven.

2. Combine pasta sauce, beans, water, chili powder, chocolate pieces, vinegar, cinnamon, cayenne pepper, and allspice into meat mixture in Dutch oven.

3. Bake, covered, for 1 hour, stirring once halfway through baking.

4. To serve, cook pasta according to package directions; drain. Serve chili over cooked pasta. If desired, sprinkle with cheese and additional onion.

Nutrition Facts (Cincinnati-Style Chili )
  • Servings Per Recipe 16,
  • cal. (kcal) 257,
  • Fat, total (g) 7,
  • chol. (mg) 36,
  • sat. fat (g) 2,
  • carb. (g) 33,
  • Monounsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 4,
  • pro. (g) 17,
  • vit. A (IU) 486,
  • vit. C (mg) 4,
  • sodium (mg) 277,
  • calcium (mg) 50,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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