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Cincinnati-Style Chili Casserole

  • Cook Time: 8 - 10 hours (low) or 4 - 5 hours (high)
  • Servings: 12
  • Course: Main Dish

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  • 2 pounds lean ground beef
  • 2 cups chopped onions
  • 1 26-ounce jar garlic pasta sauce
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1/2 cup water
  • 2 tablespoons chili powder
  • 2 tablespoons semisweet chocolate pieces
  • 1 tablespoon vinegar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon instant beef bouillon granules
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground allspice
  • 1 pound dried cut ziti or gemelli Shredded cheddar cheese (optional)


Step 1

In a 12-inch skillet cook ground beef and onions until meat is brown. Drain off fat.

Step 2

Transfer meat mixture to a 4- to 5-quart slow cooker lined with a Reynolds® Slow Cooker Liner.

Step 3

Stir in pasta sauce, kidney beans, the water, chili powder, chocolate pieces, vinegar, cinnamon, bouillon granules, cayenne pepper, and allspice.

Step 4

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Step 5

Before serving, cook pasta according to package directions; drain well. Add pasta to meat mixture in slow cooker; toss gently to combine.

Step 6

If desired, sprinkle with cheese.

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