Top Review by Sue Lau
This was great! It tastes just like the kinds of chili they serve around Cincinnati, and this would be a 4-way, (which is spaghetti, chili, cheese & onions) (especially if it were served on spaghetti instead of rice). I think this way is much healthier, though, (the Cincinnati restaurant versions are LOADED with calories and fat) and if someone wanted, they could even add beef and call it a 5-way (which is spaghetti, chili, cheese, onions and beans, where the lentils would count like the beans). I did douse mine with hot sauce (Frank's or Crystal are good choices) just before serving, as is the tradition, and it was wonderful, wonderful. Thank you for a fabulous recipe that will be a part of my regular collection!
- 1 cup dry lentils (plus 2 1/2 cups water, or 1 15.5 ounce can lentils plus 3/4 cup water)
- 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
- 3 chicken bouillon cubes (1 if using canned lentils)
- 1 bay leaf
- 1 teaspoon cocoa
- 1⁄4 teaspoon cinnamon
- 1 clove garlic
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon allspice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cayenne (or to taste)
- 1⁄4 teaspoon black pepper
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 medium onion, diced
- 1 green pepper, diced
- 1 stalk celery, diced
- 4 cups cooked basmati rice
- 1⁄2 cup shredded sharp cheddar cheese
- 1⁄4 cup diced onion
Directions See How It's Made
- Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
- Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
- Remove bay leaf.
- Serve over cooked Basmati rice.
- Top with cheese and onions as desired.