Cincinnati 5-Way Chili

Cincinnati 5-way Chili Recipe

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

How to Make Cincinnati 5-Way Chili


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

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About Cincinnati 5-Way Chili

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

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