Cincinnati Chili
Yield
8 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
coarse |
|
| 1 | medium |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | teaspoon |
oregano
|
|
| 2 to 3 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | can |
tomato sauce
8 ounces |
*
|
| 24 | ounces |
water
|
|
| 1 | pound |
red kidney beans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
coarse |
|
| 1 | medium |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 2.5 | ml |
oregano
|
|
|
chili powder
|
|
||
| 5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 1 | can |
tomato sauce
8 ounces |
*
|
| 693.6 | ml/g |
water
|
|
| 453.6 | g |
red kidney beans
|
|
Directions
Sauté the ground beef and onion in salad oil until lightly browned.
Add remaining ingredients and simmer 30 to 40 minutes.
Its better to start with a smaller amount of chili powder and salt, then add to taste.
