Cincinnati 5-Way Chili

Cincinnati 5-way Chili Recipe

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  • 2 Tbsp
  • 2 lb
    ground beef
  • 6
    bay leaves
  • 1 large
    onion, finely chopped
  • 6
    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


  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.

Printable Recipe Card

About Cincinnati 5-Way Chili

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

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