Cincinnati 5-Way Chili
Cincinnati 5-Way Chili recipe
Yield
10 servingsPrep
30 minCook
4 hrsReady
4½ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 907.2 | g |
ground beef
|
|
| 6 | each |
bay leaves
|
*
|
| 1 | large |
onions
finely chopped |
|
| 6 | medium |
garlic cloves
finely chopped |
*
|
| 5 | ml |
cinnamon
|
|
| 1E+1 | ml |
allspice
|
|
| 2E+1 | ml |
vinegar
|
|
| 5 | ml |
red hot chili pepper, dried
crushed |
|
| 7.5 | ml |
salt
|
|
| 1E+1 | ml |
red hot chili pepper, dried
pure, ground |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
oregano
dried |
|
| 173.4 | ml/g |
tomato paste
|
|
| 1.4 | l |
water
|
|
| 462.4 | ml/g |
red kidney beans
drained, or black beans |
|
| 226.8 | g |
vermicelli pasta
cooked |
|
| 118 | ml |
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.
