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INGREDIENTS

2 cups onions
1 1/2 cups green sweet peppers ; chopped
1 cup celery ; chopped
8 cloves garlic ; minced
56 oz diced tomatoes ; undrained
30 oz dark red kidney beans ; rinsed and drained
30 oz pinto beans ; rinsed and drained
15 oz whole kernel corn ; drained
1 cup water
6 oz tomato paste
2 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon dried oregano ; crushed
1/4 teaspoon cayenne pepper ; optional
1 teaspoon hot pepper sauce
Sour cream ; optional

Servings

INSTRUCTIONS

In a 6- or 7-quart slow cooker stir together onions, sweet peppers, celery, garlic, tomatoes, kidney beans, pinto beans, corn, the water, tomato paste, chili powder, Worcestershire sauce, cumin, oregano, cayenne pepper (if using), and hot pepper sauce.

Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Reserve and store* 6 cups chili and use for Cincinnati-Style Chili and Noodles. If desired, serve remaining chili with sour cream.

*To Store:

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.

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.

NOTES

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Spicy Vegetable Chili

2 cups onions  
1 1/2 cups green sweet peppers chopped  
1 cup celery  chopped  
8 cloves  garlic minced
56 oz diced tomatoes undrained
30 oz dark red kidney beans rinsed and drained
30 oz pinto beans rinsed and drained
15 oz whole kernel corn drained
1 cup water 
6 oz tomato paste 
2 tablespoon chili powder 
1 tablespoon  Worcestershire sauce 
1 teaspoon ground cumin 
1 teaspoon dried oregano crushed
1/4 teaspoon cayenne pepper optional
1 teaspoon hot pepper sauce 
  Sour cream optional

*To Store:
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.

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.

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Nutrition

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Serving Size: 1 Serving (758g)
Recipe Makes: 6 Servings

Calories: 996
Calories from Fat: 205 (21%)

Amt Per Serving		% DV

	Total Fat 22.7g	30 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 7.5g
Cholesterol 19.2mg		6 %
Sodium 1840.4mg		63 %
Potassium 2287.7mg		60 %
Total Carbohydrate 167.1g		49 %
	Dietary Fiber 20.5g	82 %
	Sugars, other 146.6g
Protein 43.3g		62 %
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: 996

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