Looking for an extra simple, extra tasty dinner? Then check out this easy Cincinnati chili recipe made using Muir Glen™ whole tomatoes and Progresso™ dark red kidney beans. Warm, savory and oh-so-satisfying, this is one recipe you'll have on repeat! So next time you need a quick and yummy meal (that makes leftovers!), just cook up our Cincinnati-Style Chili.
Cincinnati-Style Chili
- Prep Time 25 min
- Total 25 min
- Servings 10
- Ingredients 8
Ingredients
- 1 pound ground beef
- 2 large onions, chopped (2 cups)
- 2 cans (14.5 oz each) Muir Glen™ whole tomatoes, undrained
- 2 cans (15 oz each) Progresso™ dark red kidney beans, undrained
- 2 cans (8 oz each) tomato sauce
- 2 tablespoons chili powder
- 1 package (7 oz) spaghetti
- 1 1/4 cups shredded Cheddar cheese (5 oz)
Instructions
-
Step1Cook beef and about 1 1/2 cups of the onion in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
-
Step2Stir in tomatoes, beans, tomato sauce and chili powder, breaking up tomatoes. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until desired consistency. Meanwhile, cook and drain spaghetti as directed on package.
-
Step3Cover and refrigerate half of chili for another meal. Spoon remaining chili over hot spaghetti; sprinkle with cheese and remaining onion.
Nutrition
380
Calories
11g
Total Fat
23g
Protein
47g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 14%
- Sodium
- 830mg
- 35%
- Potassium
- 690mg
- 20%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 9g
- 35%
- Sugars
- 7g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 15%
- 15%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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