Chili when it’s chilly – my favorite combination!
I have had this recipe for a while, made a few changes and still love it. It hails from Cincinnati and is a sweeter version of what most people think of a regular Chili recipe. Mike calls it “Sloppy Joe Chili” because it does resemble those flavors a bit. He prefers a more spicy chili, but still cleans his plate every time I fix this one!
I usually serve it over spaghetti or rotini for a “chili mac” feel, but it is also good served alone, over rice or baked potatoes.
Enjoy!
Sweet Cincy Chili
Ingredients:
- 1 1/2 lb ground sirloin
- 1 large onion, chopped
- 1 can diced tomatoes
- 1can tomato soup
- 1/2 jar chili sauce
- 1/2 cup ketchup
- 1/2 can red kidney beans, rinsed (you can use the whole can if you like them, but they aren't my fave...you could leave them out as well.)
- 1T chili powder
Directions:
Sauté onions in the bottom of a Dutch oven or large deep pot.
Add meat and brown. Drain any oil if there is a lot left after meat is browned.
Add the rest of the ingredients and simmer for 2 hours (preferred), however, you don't have to simmer for that long, but the flavors will meld together better.
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