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Cincinnati-Style Chili

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  • Prep 25 min
  • Total 25 min
  • Servings 10
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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.
By Betty Crocker Kitchens
Updated Nov 18, 2022
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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)

Steps

  • 1
    Cook 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.
  • 2
    Stir 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.
  • 3
    Cover and refrigerate half of chili for another meal. Spoon remaining chili over hot spaghetti; sprinkle with cheese and remaining onion.

Tips from the Betty Crocker Kitchens

  • tip 1
    Want a great way to make two meals out of one cook time? Serve one meal as suggested above. Later on in the week, heat leftover Cincinnati chili and serve with cornbread or tortilla chips.

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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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