Yields8 Servings
Cook Time45 minsTotal Time45 mins
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.

Midwest Weekend Cincinnati Chili

Ingrdients
 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

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.

Nutrition Tips

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.

Vegetarian Recipe Variation

Ingredients:
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

Directions:
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.

Ingredients

Ingrdients
 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

Directions
1

1. In a 3 to 4-quart pot, crumble and brown ground meat in 2 tablespoons of olive oil, if desired.

2

2. Stir in chili mix, tomato sauce, barbeque sauce, water, brown sugar and red wine vinegar.

3

3. Bring chili to a boil and then reduce to simmer.

4

4. Add contents of chocolate packet, cover and cook for 40 minutes.

5

5. Remove bay leaf and serve.

Nutrition Tips
6

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.

Vegetarian Recipe Variation
7

Ingredients:
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

Directions:
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
8

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.

Midwest Weekend Cincinnati Chili

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