Classic Cincinnati Chili Five-Ways

Discover the rich flavors of this Classic Cincinnati Chili Five-Ways recipe. Dive into a hearty combination of tender ground beef, aromatic spices, and a savory blend of beans all simmered to perfection. Served atop cooked fusilli pasta and garnished with sharp cheddar cheese and raw diced onions, this dish is sure to satisfy any culinary craving.

Ingredients

Ingredients
2	diced onions
2	pounds ground beef
3	tablespoons cocoa powder
1	teaspoon ground chili powder
1	teaspoon ground cumin
1	teaspoon ground cinnamon
1	teaspoon ground cloves
1	teaspoon ground allspice
1⁄2	teaspoon cayenne powder
1	bottle of stout
1	can tomato sauce
2	tablespoons apple cider vinegar
2	teaspoons Worcestershire sauce
2	cans kidney beans
6	cloves garlic, minced
1	bay leaf
4	cups water
	Salt, to taste
	fusilli pasta, cooked
	sharp cheddar cheese, shredded
	raw onion, diced

Instructions

• Preparation and Cooking

  1. In a dutch oven, sauté the diced onions over medium-high heat for 2-3 minutes, just until they begin to sweat.
  2. Add the ground beef and cook until browned, approximately five minutes.
  3. Incorporate the cocoa powder, chili powder, ground cumin, ground cinnamon, ground cloves, ground allspice, and cayenne powder. Ensure the onions and beef are evenly coated with the spices and cook for 1 minute.
  4. Deglaze the pan with stout and allow it to simmer for 2-3 minutes to cook off some of the alcohol.
  5. Stir in the tomato sauce, apple cider vinegar, and Worcestershire sauce.
  6. Add the kidney beans, bay leaf, and minced garlic.
  7. Cover the mixture with water, bring it to a boil, then reduce to a simmer. Cook for 1-2 hours until it reaches the desired consistency; aim for a slightly runnier texture than refried beans. Season with salt as it cooks.
  8. Serve the chili over cooked fusilli pasta, and top it with shredded sharp cheddar cheese and freshly diced onions.

Aug 10, 2024