CINCINNATI CHILI 5 WAY RECIPE RECIPES

CINCINNATI FIVE-WAY CHILI RECIPE - FOOD.COM

Cincinnati Five-Way Chili Recipe - Food.com image

Created in 1922 by a northern Greek immigrant who wanted to put some of the Old Country spices into chili. This chili can be eaten several ways. One-way chili: spiced chili alone. Two-way chili: chili on top of spaghetti. Three-way chili: chili on top of spaghetti, topped with shredded cheese. Four-way chili: chili on top of spaghetti, topped with shredded cheese and chopped onion. Five-way chili: chili on top of spaghetti, topped with shredded cheese, chopped onion, and beans.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 25

Ingredients

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon mustard seeds
1 tablespoon canola oil
2 lbs ground beef
1 medium onion, finely chopped
2 garlic cloves, minced
2 1/2 cups tomato sauce
1 1/2 cups water
1/2 cup commercial barbecue sauce (a sweet, nonsmoky variety)
2 tablespoons ketchup
1 tablespoon packed brown sugar
1 tablespoon red wine vinegar
1 (1 ounce) unsweetened chocolate square
2 bay leaves
1 lb thick spaghetti, cooked
2 cups shredded cheddar cheese
1 cup finely chopped onion
1 (16 ounce) can kidney beans, drained and warmed

Steps:

In a small bowl, combine the first 9 ingredients; set aside.
In a large pot, heat the oil over medium-high heat.
Add in ground beef; cook until meat is browned, breaking up into small crumbles with a wooden spoon.
When the beef is browned, add in onion, garlic, spice mix; stir/saute 1 minute.
Add in tomato sauce, water, BBQ sauce, ketchup, brown sugar, vinegar, chocolate, and bay leaves.
Bring mixture to a simmer, stirring occasionally.
Simmer, uncovered, for 1 hour (it should look more like a thick sauce than the chili most people are used to).
Remove bay leaves.
To serve five-way: distribute spaghetti among 8 bowls; spoon chili over spaghetti.
Top chili with cheddar cheese, onion, and kidney beans.

Nutrition Facts : Calories 719.6, FatContent 32.1, SaturatedFatContent 14.2, CholesterolContent 106.8, SodiumContent 1004.9, CarbohydrateContent 67.7, FiberContent 7.6, SugarContent 10.2, ProteinContent 41

CINCINNATI FIVE-WAY CHILI RECIPE | MYRECIPES

Cincinnati Five-Way Chili Recipe | MyRecipes image

The phrase "five-way" refers to the number of accompaniments Queen City natives serve with their uniquely spiced chili.

Provided by Bill and Cheryl Jamison

Yield 6 servings

Number Of Ingredients 22

Ingredients

Cooking spray
1 pound ground turkey
½ pound ground sirloin
2?½ cups chopped onion (about 2 medium), divided
2 garlic cloves, minced
1 cup water
2 tablespoons brown sugar
2 tablespoons chili powder
3 tablespoons spicy barbecue sauce
½ teaspoon kosher salt
4 teaspoons white vinegar
¾ teaspoon ground cumin
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon freshly ground black pepper
¼ teaspoon ground coriander
½ ounce unsweetened chocolate, chopped
1 (10 3/4-ounce) can tomato puree
3?½ cups hot cooked spaghetti (about 8 ounces uncooked pasta)
¾ cup (3 ounces) reduced-fat shredded cheddar cheese
1 (15-ounce) can kidney beans, rinsed, drained, and warmed (about 1 1/2 cups)
Oyster crackers (optional)

Steps:

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey and sirloin to pan; cook 5 minutes or until browned, stirring to crumble. Add 2 cups onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Stir in 1 cup water and next 12 ingredients (through puree); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Place about 1/2 cup spaghetti into each of 6 bowls. Ladle 1 cup chili into each bowl. Top each serving with 4 teaspoons remaining onion, 2 tablespoons cheese, and 2 1/2 tablespoons beans. Serve with crackers, if desired.

Nutrition Facts : Calories 464 calories, CarbohydrateContent 48.8 g, CholesterolContent 88 mg, FatContent 14.9 g, FiberContent 7.2 g, ProteinContent 34.5 g, SaturatedFatContent 6 g, SodiumContent 870 mg

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