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Yields8 Servings
Cook Time45 minsTotal Time45 mins
Style chili mix
Nutrition Facts

Serving Size 2 tbsp dry mix

Servings 8


Amount Per Serving
Calories 70
% Daily Value *
Total Fat 2g4%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 5mg1%
Potassium 244mg7%
Total Carbohydrate 11g4%
Dietary Fiber 5g20%
Sugars 0g
Protein 4g8%

Vitamin A 8%
Vitamin C 2%
Calcium 4%
Iron 10%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Cincinnati Style Sweet Chili

You Will Also Need
 2 lbs Ground sirloin (or chuck or round)
 1 Can of tomato sauce (26-30 oz.)
 ½ cup Barbeque sauce (sweet rather than smoky)
 1 cup Water
 1 tbsp Brown Sugar
 1 tbsp Red Wine Vinegar
Here's What You Do
  1. In a 3 to 4-quart pot, crumble and brown ground meat in 2 tablespoons of olive oil, if desired.
  2. Stir in chili mix, tomato sauce, barbeque sauce, water, brown sugar and red wine vinegar.
  3. Bring chili to a boil and then reduce to simmer.
  4. Add contents of chocolate packet, cover and cook for 40 minutes.
  5. Remove bay leaf and serve.
Vegan Variation

We like this chili so much it’s worth two adaptations.   The first uses a plant-based beef substitute and the second goes with squash and chick peas for lots of barbeque flavor.

VARIATION 1

You Will Also Need:

  • 1 lb. Plant-based beef substitute
  • 2 Tbsp. Oil
  • 1 Sweet potato, cubed  (2 cups)
  • 1 can diced tomatoes (29-oz.)
  • 1/4 Cup barbecue sauce
  • 1/2 Cup water

Here's What You Do:

  1. In a 3 to 4-quart pot heat oil, crumble beef substitute, cook 5 minutes.  Add sweet potato and contents of Chili Mix.
  2. Stir in tomatos and barbecue sauce.  Bring to a simmer, cover and cook 35 minutes.
  3. Add contents of chocolate packet add water.  Cook on low heat, covered, for 10 minutes.
  4. Remove bay leaf and serve with cornbread.

VARIATION 2

You Will Also Need:

  • 2 Tbsp. Oil
  • 1 onion, chopped
  • 16-20 oz. butternut squash, cubed
  • 1 can garbanzo beans, drained (15-oz.)
  • 1 can tomato sauce (14-oz.)
  • 1/4 Cup barbecue sauce
  • 1 Cup water

Here's What You Do:

  1. In a 3 to 4-quart pot heat oil and sauté onion 5 minutes.
  2. Stir in contents of Chili Mix.
  3. Stir in tomato sauce, barbecue sauce and water.  Bring to a simmer, cover and cook 35 minutes.
  4. Add contents of chocolate packet.  Cook on low heat, covered, for 10 minutes.
  5. Remove bay leaf and serve with cornbread.
Vegetarian Variation

Vegetarian Variation

You Will Also Need:

  • 1 zucchini, diced
  • 1 red pepper, diced
  • 1 red onion, diced
  • 8 ounces mushrooms, diced
  • 1 26 to 30-ounce can tomato sauce
  • ½ cup barbeque sauce (sweet rather than smoky)
  • 1 cup water
  • 1 Tablespoon brown sugar
  • 1 Tablespoon red wine vinegar

Here's What You Do:

  1. Sauté onion, bell pepper, and mushrooms in a 3 to 4-quart pot with 1 or 2 tablespoons oil, if desired.
  2. Add contents of Midwest Weekend Cincinnati Style Chili Mix. Stir in tomato sauce, barbeque sauce, water, brown sugar, red wine vinegar and bring to a simmer.
  3. Add contents of chocolate packet and cook on low heat, covered, for 40 minutes.
  4. Add the zucchini for the last 15 minutes of cook time.
  5. Remove bay leaf and serve.
Inventive Variation

Serve up this crowd-pleasing chili three ways: Cincinnati-style in a bowl with spaghetti and topped with grated cheese, or barbecue beef-style in a soft bun sandwich, or make a Mexican mole sauce by leaving out the meat above. Cover and simmer for 30 minutes. Serve as a sauce over chicken breasts with rice.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add 2 cups chopped, mixed red and green peppers and 1 cup chopped, fresh or frozen carrots when browning the meat.
  • To give a Mediterranean twist, top each serving with 1 tablespoon unsalted cashews.
  • To boost whole grains in the Inventive Variations suggestions on the package and website, serve Cincinnati-style in a bowl with whole wheat spaghetti and sprinkle with just a little bit of grated cheese, or serve chili barbecue beef-style in a soft whole grain bun sandwich, or make a Mexican mole sauce by leaving out the meat. Cover and simmer for 30 minutes. Serve as a sauce over chicken breasts with brown or wild rice.
  • To cut saturated fat, prepare with 1 pound extra lean ground beef, bison, or turkey, or go Vegetarian.
  • To cut sodium, prepare with no salt added tomato sauce.
  • To cut added sugar and sodium, halve the amount of barbecue sauce. To further cut added sugar, prepare with 1 teaspoon brown sugar instead of 1 tablespoon.

Ingredients

You Will Also Need
 2 lbs Ground sirloin (or chuck or round)
 1 Can of tomato sauce (26-30 oz.)
 ½ cup Barbeque sauce (sweet rather than smoky)
 1 cup Water
 1 tbsp Brown Sugar
 1 tbsp Red Wine Vinegar

Directions

Here's What You Do
1
  1. In a 3 to 4-quart pot, crumble and brown ground meat in 2 tablespoons of olive oil, if desired.
  2. Stir in chili mix, tomato sauce, barbeque sauce, water, brown sugar and red wine vinegar.
  3. Bring chili to a boil and then reduce to simmer.
  4. Add contents of chocolate packet, cover and cook for 40 minutes.
  5. Remove bay leaf and serve.
Vegan Variation
2

We like this chili so much it’s worth two adaptations.   The first uses a plant-based beef substitute and the second goes with squash and chick peas for lots of barbeque flavor.

VARIATION 1

You Will Also Need:

  • 1 lb. Plant-based beef substitute
  • 2 Tbsp. Oil
  • 1 Sweet potato, cubed  (2 cups)
  • 1 can diced tomatoes (29-oz.)
  • 1/4 Cup barbecue sauce
  • 1/2 Cup water

Here's What You Do:

  1. In a 3 to 4-quart pot heat oil, crumble beef substitute, cook 5 minutes.  Add sweet potato and contents of Chili Mix.
  2. Stir in tomatos and barbecue sauce.  Bring to a simmer, cover and cook 35 minutes.
  3. Add contents of chocolate packet add water.  Cook on low heat, covered, for 10 minutes.
  4. Remove bay leaf and serve with cornbread.

VARIATION 2

You Will Also Need:

  • 2 Tbsp. Oil
  • 1 onion, chopped
  • 16-20 oz. butternut squash, cubed
  • 1 can garbanzo beans, drained (15-oz.)
  • 1 can tomato sauce (14-oz.)
  • 1/4 Cup barbecue sauce
  • 1 Cup water

Here's What You Do:

  1. In a 3 to 4-quart pot heat oil and sauté onion 5 minutes.
  2. Stir in contents of Chili Mix.
  3. Stir in tomato sauce, barbecue sauce and water.  Bring to a simmer, cover and cook 35 minutes.
  4. Add contents of chocolate packet.  Cook on low heat, covered, for 10 minutes.
  5. Remove bay leaf and serve with cornbread.
Vegetarian Variation
3

Vegetarian Variation

You Will Also Need:

  • 1 zucchini, diced
  • 1 red pepper, diced
  • 1 red onion, diced
  • 8 ounces mushrooms, diced
  • 1 26 to 30-ounce can tomato sauce
  • ½ cup barbeque sauce (sweet rather than smoky)
  • 1 cup water
  • 1 Tablespoon brown sugar
  • 1 Tablespoon red wine vinegar

Here's What You Do:

  1. Sauté onion, bell pepper, and mushrooms in a 3 to 4-quart pot with 1 or 2 tablespoons oil, if desired.
  2. Add contents of Midwest Weekend Cincinnati Style Chili Mix. Stir in tomato sauce, barbeque sauce, water, brown sugar, red wine vinegar and bring to a simmer.
  3. Add contents of chocolate packet and cook on low heat, covered, for 40 minutes.
  4. Add the zucchini for the last 15 minutes of cook time.
  5. Remove bay leaf and serve.
Inventive Variation
4

Serve up this crowd-pleasing chili three ways: Cincinnati-style in a bowl with spaghetti and topped with grated cheese, or barbecue beef-style in a soft bun sandwich, or make a Mexican mole sauce by leaving out the meat above. Cover and simmer for 30 minutes. Serve as a sauce over chicken breasts with rice.

Cooking & Nutrition Tips
5

Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add 2 cups chopped, mixed red and green peppers and 1 cup chopped, fresh or frozen carrots when browning the meat.
  • To give a Mediterranean twist, top each serving with 1 tablespoon unsalted cashews.
  • To boost whole grains in the Inventive Variations suggestions on the package and website, serve Cincinnati-style in a bowl with whole wheat spaghetti and sprinkle with just a little bit of grated cheese, or serve chili barbecue beef-style in a soft whole grain bun sandwich, or make a Mexican mole sauce by leaving out the meat. Cover and simmer for 30 minutes. Serve as a sauce over chicken breasts with brown or wild rice.
  • To cut saturated fat, prepare with 1 pound extra lean ground beef, bison, or turkey, or go Vegetarian.
  • To cut sodium, prepare with no salt added tomato sauce.
  • To cut added sugar and sodium, halve the amount of barbecue sauce. To further cut added sugar, prepare with 1 teaspoon brown sugar instead of 1 tablespoon.
Cincinnati Style Sweet Chili

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