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Cincinnati Five-Way Chili

  • Servings:

    Serves 8 as an appetizer

  • Prep Time:

    35 minutes

  • Cook Time:

    120 minutes

Ingredients

With five distinct layers — spaghetti, meatsauce, kidney beans, onions, and cheese —this Ohio favorite caters to hearty appetites.Grilling sauce or barbecue sauce adds a touch of sweetness, while the surprising addition of unsweetened chocolate deepens the flavor. Serve this chili with a side of oyster crackers if you want to do it the Cincinnati way. Recipe may be halved.
2 large yellow onions, chopped (about 4 cups) and divided
2 lb. ground chuck
4 cloves garlic, minced
3 Tbsp. chili powder
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cayenne pepper
1/4 tsp. ground cloves
1/2 oz. unsweetened chocolate, chopped
1 1/2 cup low-sodium beef broth, plus more for thinning if necessary
1 1/2 cup tomato sauce
1 cup Taste of Inspirations Honey Bourbon Grilling Sauce or barbecue sauce
2 Tbsp. apple cider vinegar
12 oz. spaghetti
1 Tbsp. unsalted butter, cubed (optional)
2 (15-oz.) cans red kidney beans
2 cup grated Cheddar cheese
2 cup oyster crackers
Cincinnati Five-Way Chili

Directions

1. Set aside 1 cup of the chopped onions. Add remaining onions, ground chuck, and garlic to a large stockpot set over medium heat. Saute mixture until beef has browned and onion has softened, stirring frequently, about 5 minutes. Drain any excess fat from pot.
2. Add chili powder, salt, pepper, cumin, coriander, cinnamon, allspice, cayenne,cloves, and chocolate to pot and cook over medium heat, stirring until chocolate has melted, about 1 minute.
3. Add beef broth, tomato sauce, grilling or barbecue sauce, and vinegar to pot andbring mixture to a boil. Cover, reduce heat, and simmer, stirring occasionally, for 1 1/2 hours, or until chili has thickened (add more broth during simmering process if chili becomes too dry).
4. Remove chili from heat and allow it to rest for 30 minutes so flavors will blend. Chili may be refrigerated overnight at this point and reheated prior to serving.
5. While chili rests, cook spaghetti. In a large pot, bring 1 gallon water to a boil over high heat. Stir in 4 tsp. salt, then add spaghetti and cook until just tender, 10 to 12 minutes. Drain spaghetti and toss it with butter, if desired, until butter has melted.
6. Pour kidney beans into a colander and rinse with hot water to warm them. Place in a medium bowl.
7. Divide warm spaghetti among eight serving plates. Ladle hot chili over spaghetti. Top each bowl with 1/4 to 1/2 cup kidney beans, 2 Tbsp. of the reserved chopped onion, and 1/4 cup grated Cheddar cheese. Serve immediately with oyster crackers on the side.
Source: Hannaford fresh Magazine, January - February 2009
Note: The meat component of this chili may be frozen, but the other parts kidney beans, onions, grated cheese) should be prepared fresh.

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 660 kcal (33%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (31%)
Saturated Fat 10 g (50%)
Cholesterol 95 mg (32%)
Sodium 1160 mg (48%)
Total Carbohydrates 74 g (25%)
Dietary Fiber 9 g (36%)
Protein 45 g (75%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron 26 mg (144%)
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