Five Way Cincinnati Chili
Ohio folk know how chili is done...and this Five Way Cincinnati Chili pulls out all the stops. Complete with chili, spaghetti, cheese, onions, and beans, this heavy duty one pot meal recipe is fit to feed a crowd.
Ingredients
- 2 tablespoon unsalted butter
- 2 pound beef, hamburger grind
- 6 bay leaves
- 1 onion, finely chopped
- 6 garlic cloves, chopped
- 1 teaspoon cinnamon
- 2 teaspoon allspice
- 4 teaspoon vinegar
- 1 teaspoon whole dried red pepper
- 1 1/2 teaspoon salt
- 2 tablespoon hot chile, ground
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 can (about 6 ounces) tomato paste
- 6 cup water
- 1 can (about 16 ounces) kidney beans
- 1/2 pound spaghetti, cooked
- 1/2 cup Cheddar cheese, grated
Instructions
- Heat the butter in a large heavy skillet over medium-high heat. Add the beef to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
- Stir in bay leaves, onion, garlic, cinnamon, allspice, vinegar, red pepper, salt, chile, cumin, oregano, tomato paste, and water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours.
- Add the kidney beans to the mixture 30 minutes before serving. Place a small amount of the cooked spaghetti in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.