Cincinnati Style Chili

Cincinnati Style Chili

Dinner ready in 25 minutes! Enjoy this beef chili featuring pasta, Progresso® beans, Muir Glen® tomatoes and sauce.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

10

servings

1
lb ground beef
2
large onions, chopped (2 cups)
2
cans (14.5 oz each) Muir Glen® organic whole tomatoes, undrained
2
cans (15 oz each) Progresso® dark red kidney beans, undrained
2
cans (8 oz each) ) Muir Glen® organic tomato sauce
2
tablespoons chili powder
2
packages (7 oz) spaghetti
1 1/4
cups shredded Cheddar cheese (5 oz)
  1. In 4-quart Dutch oven, cook beef and 1 1/2 cups of the onions over medium heat 8 to 10 minutes, stirring occassionally, until beef is throughly cooked and onions are 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. Serve remaining chili over hot spaghetti; sprinkle with cheese and remaining1/2 cup onion.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
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 chili and serve with corn bread or tortilla chips.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 830mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 9g,
    • Sugars 7g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 2 Vegetable;
    • 1 Very Lean Meat;
    • 1/2 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.