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Cincinnati-Style Chili
Cincinnati-Style Chili
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Prep Time:
25 minutes
Total Time:
25 minutes
Try our quick and delicious Cincinnati-style chili with Muir Glen™ tomatoes and Progresso™ kidney beans for a warm and satisfying meal that you'll crave again and again. Perfect for busy nights and even better as leftovers!
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:
  • Brown the beef and approximately 1 1/2 cups of onion in a 4-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally, until the beef is cooked and the onion is tender. Remember to drain the excess liquid.
  • Combine tomatoes, beans, tomato sauce, and chili powder in a pot, breaking up the tomatoes as you stir. Simmer uncovered over medium heat for about 10 minutes, stirring occasionally until you reach your preferred consistency. In the meantime, prepare and drain the spaghetti according to package instructions.
  • Save half of the chili for later and keep it in the fridge. Serve the rest of the chili over hot spaghetti, topping with cheese and the rest of the onion.

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