Cincinnati Five-way Chili

Cincinnati Five-way Chili Recipe | USA | Ingredients: Onion, Garlic, Chili Powder, Tomatoes, Red Wine Vinegar, and Honey

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Cincinnati Five-way Chili is a unique and flavorful dish that combines the warmth of chili with the comfort of pasta. This dish is a staple in Cincinnati, Ohio and has gained popularity across the country for its delicious taste and hearty ingredients.

History

Cincinnati Five-way Chili has its roots in the Greek immigrant community in Cincinnati, who brought their love of Mediterranean spices and flavors to the traditional American dish of chili. The dish is typically served over spaghetti and topped with a variety of toppings, such as cheese, onions, and beans.

Ingredients

1 large onion, finely chopped
2 cloves of garlic, crushed
1 tbsp chili powder
1 tbsp paprika
1 tbsp black pepper
0.5 tbsp cumin
0.5 tbsp cinnamon
0.25 tbsp nutmeg
20 oz (567 g) of crushed stewed tomatoes
2 cups of water
1 tbsp red wine vinegar
1 tbsp honey

How to prepare

Cook the onion and garlic until they are tender.
Stir in the chili, paprika, pepper, cumin, cinnamon, and nutmeg.
Add the tomatoes, water, vinegar, and honey.
Reduce the heat to low.
Simmer for 30 minutes, stirring occasionally, until the mixture thickens and the flavors blend together.
Serve the mixture over pasta.

Variations

For a vegetarian option, substitute the ground beef with lentils or tofu.
Add a dash of hot sauce for an extra kick of heat.

Cooking Tips & Tricks

Be sure to cook the onion and garlic until they are tender to bring out their flavors.

- Stir in the spices slowly to ensure they are evenly distributed throughout the dish.

- Simmer the chili mixture on low heat to allow the flavors to meld together and the sauce to thicken.

Serving Suggestions

Serve Cincinnati Five-way Chili over spaghetti and top with shredded cheese, chopped onions, and kidney beans.

Cooking Techniques

Be sure to simmer the chili mixture on low heat to allow the flavors to meld together.

Ingredient Substitutions

You can substitute ground turkey or chicken for the ground beef in this recipe.

Make Ahead Tips

Cincinnati Five-way Chili can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Cincinnati Five-way Chili in individual bowls topped with a dollop of sour cream and a sprinkle of fresh cilantro.

Pairing Recommendations

Pair Cincinnati Five-way Chili with a side of cornbread or a crisp green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

45g per serving

Fats

5g per serving

Proteins

10g per serving

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, and iron.

Alergens

This recipe contains gluten from the pasta.

Summary

Cincinnati Five-way Chili is a balanced meal that provides a good source of carbohydrates, proteins, and fats. It is also rich in essential vitamins and minerals.

Summary

Cincinnati Five-way Chili is a delicious and hearty dish that is perfect for a cozy night in. With its unique blend of spices and flavors, this dish is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Cincinnati Five-way Chili. It was a cold winter day, and I was visiting my dear friend Martha in Cincinnati. She had invited me over for dinner, promising to cook me a traditional dish that she had learned from her grandmother.

As soon as I stepped into Martha's cozy kitchen, I was hit with the most amazing aroma. The smell of simmering spices and tender meat filled the room, making my stomach growl in anticipation. Martha greeted me with a warm hug and a mischievous smile, knowing that she had a special treat in store for me.

She led me to the stove, where a large pot of chili was bubbling away. Martha explained that Cincinnati Five-way Chili was a beloved dish in her family, passed down through generations. She told me that the dish consisted of five components: spaghetti, chili, beans, onions, and cheese, all layered on top of each other to create a delicious and hearty meal.

As Martha stirred the pot, she shared with me the story of how she had learned to make this dish. It all started with her grandmother, a feisty and talented cook who never followed a recipe but always managed to create the most mouthwatering dishes. Martha would spend hours in the kitchen with her grandmother, watching and learning as she cooked up a storm.

Martha's grandmother had a secret ingredient that she added to all of her dishes – love. She believed that cooking was an act of love, a way to show care and affection for those you were feeding. And it was this belief that Martha had carried with her as she learned to make Cincinnati Five-way Chili.

After spending countless hours in the kitchen with her grandmother, Martha had finally mastered the art of making this dish. She had perfected the balance of spices, the tenderness of the meat, and the richness of the sauce. And now, she was passing on her knowledge to me, eager to share this beloved recipe with someone who would appreciate it as much as she did.

As we sat down to eat, Martha served me a steaming bowl of Cincinnati Five-way Chili, topped with a generous sprinkle of cheese and onions. The first bite was a revelation – the flavors exploded in my mouth, warm and comforting, with just the right amount of heat. I savored every spoonful, enjoying the layers of texture and taste that came together in perfect harmony.

As I finished my meal, I couldn't help but feel grateful for the opportunity to learn this recipe from Martha. It was more than just a dish – it was a connection to her family, a piece of history that she had generously shared with me. And as I licked my spoon clean, I knew that this recipe would become a cherished part of my own culinary repertoire.

I left Martha's house that night with a full belly and a happy heart, grateful for the friendship and the delicious meal that she had shared with me. And as I drove home through the snowy streets of Cincinnati, I couldn't help but smile, knowing that I had gained not just a recipe, but a story to pass down to future generations.