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By: BEJKN B.
| Description: | This is one of the tastiest chilies we've had! It's a slow-cooker recipe so you come home to a cozy smelling house. I leave out the peppers but you can change it to suit your tastes. Cincinnati style is serving chili over spaghetti. It's good that way or just plain with sour cream and shredded cheese. Yum! | |
| Time: | 8 hr 15 min (15 min to prepare, 8 hr to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2.5 lb lean ground beef2 2 can kidney beans, drained 2 can condensed tomato soup 1.5 cups frozen chopped onions 1 cup Frozen chopped green bell pepper, or 1 medium green bell pepper, chopped 2 package chili seasoning mix 2 tbsp beef stew seasoning mix 1 tbsp cider vinegar 1.5 teaspoon unsweetened cocoa powder |
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| Directions: | ||
| 1. In a large skillet, over high heat, cook and stir ground beef until browned. Drain off fat. 2. In slow-cooker, stir together beef and remaining ingredients. 3. Cover and cook on LOW heat setting 8 to 10 hours. 4. Serve over spaghetti and with shredded cheese, sour cream or any desired toppings (olives, onions, etc.). |
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| Notes: | ||
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