Cincinnati Chili Ii

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cincinnati Chili Ii to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cincinnati Chili Ii, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound ground beef
• 1 cup chopped green bell pepper
• 1/2 cup chopped onion
• 3 tablespoons chili powder
• 2 cloves garlic, minced
• 2 (10.75 ounce) cans condensed
• tomato soup
• 1 (15 ounce) can kidney beans
• 1 tablespoon distilled white
• vinegar
• 1/4 teaspoon ground cinnamon
• 1/4 cup shredded Cheddar
• cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender

Step 2: Technique & Execution

Drain fat off of beef/vegetable mixture

Step 3: Technique & Execution

Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil

Step 4: Technique & Execution

Simmer for 15 minutes, stirring occasionally

Step 5: Technique & Execution

Serve with sprinkled cheese on top.