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Cincinnati Five-Way Chili
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Cincinnati Five-Way Chili
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 2 hours
Prep Time:
 35 minutes
Cook Method:
 stove top
Cook Temp:
 medium
Directions:
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With five distinct layers — spaghetti, meat
sauce, kidney beans, onions, and cheese —
this Ohio favorite caters to hearty appetites.
Grilling sauce or barbecue sauce adds a
touch of sweetness, while the surprising
addition of unsweetened chocolate deepens
the flavor. Serve this chili with a side of oyster
crackers if you want to do it the Cincinnati
way. Recipe may be halved.

Note: The meat component of this chili may
be frozen, but the other parts (spaghetti,
kidney beans, onions, grated cheese) should be
prepared fresh.

1. Set aside 1 cup of the chopped onions. Add
remaining onions, ground chuck, and garlic
to a large stockpot set over medium heat.
Saute mixture until beef has browned and
onion has softened, stirring frequently, about
5 minutes. Drain any excess fat from pot.
2. Add chili powder, salt, pepper, cumin,
coriander, cinnamon, allspice, cayenne,
cloves, and chocolate to pot and cook over
medium heat, stirring until chocolate has
melted, about 1 minute.
3. Add beef broth, tomato sauce, grilling
or barbecue sauce, and vinegar to pot and
bring mixture to a boil. Cover, reduce heat,
and simmer, stirring occasionally, for 11.2
hours, or until chili has thickened (add
more broth during simmering process if
chili becomes too dry).
4. Remove chili from heat and allow it to
rest for 30 minutes so flavors will blend.
Chili may be refrigerated overnight at this
point and reheated prior to serving.
5. While chili rests, cook spaghetti. In a
large pot, bring 1 gallon water to a boil
over high heat. Stir in 4 tsp. salt, then add
spaghetti and cook until just tender, 10 to
12 minutes. Drain spaghetti and toss it with
butter, if desired, until butter has melted.
6. Pour kidney beans into a colander and
rinse with hot water to warm them. Place in
a medium bowl.
7. Divide warm spaghetti among eight serving
plates. Ladle hot chili over spaghetti. Top
each bowl with 1.4 to 1.2 cup kidney beans,
2 Tbsp. of the reserved chopped onion, and
1.4 cup grated Cheddar cheese. Serve immediately
with oyster crackers on the side.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
2 ea yellow onions, chopped
2 lb Extra lean ground beef chuck, raw
4 ea Fresh garlic cloves, minced
3 Tbs Chili powder
1 tsp Salt
1 tsp Black pepper, freshly ground
1 tsp Ground cumin
1/2 tsp Ground coriander
1/2 tsp Cinnamon, ground
1/2 tsp Spice, allspice, ground
1/4 tsp Cayenne pepper
1/4 tsp Cloves, ground
1/2 oz Unsweetened baking chocolate squares, coarsely grated
1 1/2 cup Beef broth, low sodium
1 1/2 cup Canned tomato sauce
1 cup Sauce, barbecue, original
2 Tbs Apple cider vinegar
12 oz Pasta, spaghetti, enrich, dry
1 Tbs Butter, unsalted, cut into small cubes
30 oz Red kidney beans, canned
2 cup Cheddar cheese, shredded
2 cup Crackers, oyster


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