Cincinnati 5-way Chili Recipe

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Cincinnati 5-Way Chili

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Ingredients

2 Tbsp
butter
2 lb
ground beef
6
bay leaves
1 large
onion, finely chopped
6
garlic cloves, finely chopped
1 tsp
cinnamon
2 tsp
allspice
4 tsp
vinegar
1 tsp
crushed dried red pepper
1/2 tsp
salt
2 tsp
pure ground red chile
1 tsp
cumin
1/2 tsp
oregano
6 oz
tomato paste
6 c
water
16 oz
kidney beans, rinsed and drained
1/2 lb
vermicelli, cooked
1/2 c
cheddar cheese, grated
1 small
onion, finely chopped

Directions Step-By-Step

1
Heat the butter in a large heavy skillet over medium-high heat.
2
Add the meat to the skillet.
3
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
4
Stir in all the remaining ingredients up through the water.
5
Taste and adjust seasonings.
6
If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.
7
Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours.
8
Add the kidney beans to the mixture 1/2 hour before serving.
9
Place a small amount of the cooked vermicelli in individual bowls.
10
Spoon on a generous amount of chili.
11
Top with grated cheese and raw onion or pass in individual bowls.

About this Recipe

Course/Dish: Beef, Chili
Other Tag: Quick & Easy