Cincinnati Chili 2, 3, 4, and 5 way

Marsha Gardner

By
@mrdick1950

The Chili in Cincinnati is like chili nowhere else. the original recipe was developed by cooks in the Greek-owned chili parlors and was served over hot spaghetti with and assortment of toppings.

A great tailgating recipe with the the toppings available for do-it-your-self. Great served with Sour Cream Corn Muffins and cold beer.


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Comments:

Serves:

8-10

Ingredients

4 c
water
2-8 oz
cans tomato sauce
2 c
onions, chopped
1 c
celery, chopped
2 Tbsp
chili powder
2 Tbsp
lemon juice, fresh
1 Tbsp
sugar
2
bay leaves
4 clove
garlic, minced
2 tsp
cinnamon, ground
1 tsp
kosher salt
1 tsp
freshly ground black pepper
1 tsp
freshly ground cumin
1/2 tsp
allspice, ground
1/4 tsp
cloves, ground
2 Tbsp
unsweetened cocoa powder
1 Tbsp
apple cider vinegar
1 lb
lean ground beef
1 lb
lean ground pork
1 lb
thin spaghetti, broken in half, cooked and tossed with 3 tablespoons olive oil

TOPPINGS

2 c
hot kidney beans
2 c
onion, chopped
2 c
cheddar cheese, shredded

Directions Step-By-Step

1
In a deep kettle combine all the chili ingredients except meat and spaghetti. Cover and bring to a boil.
2
Crumble in the meat gradually and return to a boil. Reduce heat and simmer for 1-2 hours, uncovered, until chili is as thick as you would like.
3
Discard bay leaves. Serve in large flat soup bowls over cooked, hot spaghetti; with with toppings.
4
How Cincinnati eats Chili:

2-way = spaghetti w/chili
3-way = spaghetti, chili, shredded cheddar cheese on top
4-way = spaghetti, chili, onions or Red Kidney beans, shredded cheddar cheese on top
5-way = spaghetti, chili, onions, red kidney beans, shredded cheddar cheese on top

About this Recipe

Course/Dish: Beef, Chili