Cincinnati Five-Way Chili

"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."
 
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Ready In:
1hr 30mins
Ingredients:
25
Serves:
8

ingredients

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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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Reviews

  1. We liked this. Made it to the recipe apart from a bit less cinnamon and cloves which I thought would be too strong for us. Served it over rice with the onion and cheese. Served with plain yogurt and corn chips on the side.
     
  2. I first found this recipe in a David Rosengarten cookbook. While it tastes pretty good the first day, it tastes better on reheating (like most chilis). I omitted the water from my chili as I like it thick.
     
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