Try this Cincinnati Chili recipe, or contribute your own.

Still searching for what to cook ?

Name: Cincinnati Chili
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Cooking spray; 1/2 teaspoon salt divided; 1 1/2 pounds ground sirloin; 1 1/2 cups plus 3 tablespoons chopped onion divided; 2 teaspoons minced garlic; 1 tablespoon canola oil; 2 teaspoons garam masala; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground red pepper; 1/8 teaspoon ground nutmeg; 2 tablespoons tomato paste; 1 cup water; 2 tablespoons red wine vinegar; 1 (28-ounce) can diced tomatoes undrained; 2 (15.5-ounce) cans dark red kidney beans rinsed, drained, and divided; 1 (15.5-ounce) can light red kidney beans rinsed and drained; 1/2 cup chopped fresh flat-leaf parsley

Find the most delicious recipes here

INGREDIENTS

Cooking ; spray
1/2 teaspoon salt ; divided
1 1/2 pounds ground sirloin
1 1/2 cups plus 3 tablespoons chopped onion ; divided
2 teaspoons minced garlic
1 tablespoon canola oil
2 teaspoons garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
2 tablespoons tomato paste
1 cup water
2 tablespoons red wine vinegar
1 (28-ounce) can diced tomatoes ; undrained
2 (15.5-ounce) cans dark red kidney beans ; rinsed, drained, and divided
1 (15.5-ounce) can light red kidney beans ; rinsed and drained
1/2 cup chopped fresh flat-leaf parsley

Servings

INSTRUCTIONS

Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.

NOTES

Alert editor

Cincinnati Chili

Cooking spray
1/2 teaspoon salt divided
1 1/2  pounds ground sirloin 
1 1/2 cups plus 3 tablespoons chopped onion divided
2 teaspoons minced garlic 
1 tablespoon canola oil 
2 teaspoons garam masala 
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground red pepper 
1/8 teaspoon ground nutmeg 
2 tablespoons tomato paste 
1 cup water 
2 tablespoons red wine vinegar 
1  (28-ounce) can diced tomatoes undrained
2  (15.5-ounce) cans dark red kidney beans rinsed, drained, and divided
1  (15.5-ounce) can light red kidney beans rinsed and drained
1/2 cup chopped fresh flat-leaf parsley

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble. Transfer beef to a small bowl; keep warm.
Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.

Add Photo

sgmensing

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (143g)
Recipe Makes: 8 Servings

Calories: 40
Calories from Fat: 18 (45%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 178.1mg		6 %
Potassium 255.9mg		7 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 4g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 40

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe