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Cincinnati 5-Way Chili

 
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Cincinnati 5-Way Chili recipe

Yield

10

servings

Prep

30

min

Cook

4

hrs

Ready

hrs

Trans-fat Free
 

Ingredients

2 tablespoons butter
2 pounds ground beef
6 each bay leaves
*
1 large onions
finely chopped
6 medium garlic cloves
finely chopped
*
1 teaspoon cinnamon
2 teaspoons allspice
4 teaspoons vinegar
1 teaspoon red hot chili pepper, dried
crushed
*
1 ½ teaspoons salt
2 teaspoons red hot chili pepper, dried
pure, ground
1 teaspoon cumin
ground
½ teaspoon oregano
dried
*
6 ounces tomato paste
6 cups water
16 ounces red kidney beans
drained, or black beans
½ pound vermicelli pasta
cooked
½ cup cheddar cheese
grated
1 small onions
finely chopped

Directions

Heat the butter in a large heavy skillet over medium-high heat.

Add the meat to the skillet.

Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

Stir in all the remaining ingredients up through the water.

Taste and adjust seasonings.

If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.

Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours.

Add the kidney beans to the mixture ½ hour before serving.

Place a small amount of the cooked vermicelli in individual bowls.

Spoon on a generous amount of chili.

Top with grated cheese and raw onion or pass in individual bowls.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 360g (12.7 oz)
Amount per Serving
Calories 41142% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 659mg 27%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 54g
Vitamin A 10% Vitamin C 11%
Calcium 12% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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