January 12, 2012

Sweet Cincy Chili




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.





Sweet Cincy Chili

Print this recipe!


  • 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



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.



No comments:

Post a Comment