Cincinnati Five-Way Chili
- Ready In:
- 1hr 30mins
- Ingredients:
- 25
- Serves:
-
8
ingredients
- 14.79 ml chili powder
- 9.85 ml ground cumin
- 9.85 ml ground cinnamon
- 4.92 ml ground coriander
- 4.92 ml sweet paprika
- 1.23 ml cayenne
- 1.23 ml ground cloves
- 1.23 ml freshly grated nutmeg
- 1.23 ml mustard seeds
- 14.79 ml canola oil
- 907.18 g ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 591.47 ml tomato sauce
- 354.88 ml water
- 118.29 ml commercial barbecue sauce (a sweet, nonsmoky variety)
- 29.58 ml ketchup
- 14.79 ml packed brown sugar
- 14.79 ml red wine vinegar
- 28.34 g unsweetened chocolate square
- 2 bay leaves
- 453.59 g thick spaghetti, cooked
- 473.18 ml shredded cheddar cheese
- 236.59 ml finely chopped onion
- 453.59 g can kidney beans, drained and warmed
directions
- 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.
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