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Cincinnati Style 5-Way

Cincinnati style chili served over spaghetti and topped with beans, cheese, and onions.

like YEP RATING: 100% (27 total votes)
Cincinnati Style 5-Way


Servings: 6
Total Time: 2 hours
Recipe by: Rae

Ingredients

4 cups water
4-ounce can tomato paste
1/2 ounce unsweetened chocolate, chopped
3 TBSP chili powder
1 tsp ground cinnamon
1 tsp granulated garlic
1 tsp ground cumin
1/4 tsp allspice
1/4 tsp black pepper
1 tsp kosher salt
1 TBSP apple cider vinegar
1 pound ground beef (90/10)
1 pound thin spaghetti
Toppings:
14-ounce can red beans, drained and rinsed
4 ounces shredded cheddar cheese
1/2 cup diced yellow onion
Extras:
hot sauce
oyster crackers


Directions

1. In a Dutch oven combine the water, tomato paste, and chocolate. Turn the heat to medium-low and whisk until the chocolate is melted and the tomato paste is fully combined. Do not boil.

2. Stir in the chili powder, cinnamon, granulated garlic, cumin, allspice, pepper, salt, and vinegar.

3. Break up the ground beef and then add it into the pot and whisk to break the meat up in to very small bits.

4. Turn the heat to high and bring to a boil. Once boiling turn the heat to medium-low and simmer for 60 to 90 minutes, stirring often.

5. In the last 30 minutes of simmering bring a large pot of water to a boil and cook the spaghetti according to package directions.

6. Warm the beans in a small saucepan over medium heat.

7. To serve place a portion of spaghetti on a plate, top with a scattering of red beans, top with chili, a huge mound of shredded cheese, and diced onions. Serve the hot sauce and crackers on the side and top just before eating.



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Cincinnati Style 5-Way





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