Cincinnati Chili

Have your chili 3, 4 or 5 ways, Cincinnati style. This is also great on hot dogs, smothered with shredded cheese.

Yield: 5 to 6 servings

Ingredients

Chili

• 1 1/2 pounds lean ground beef
• 2 medium onions, chopped
• 1/2 cup chopped celery
• 6 cloves garlic, minced
• 2 tablespoons mild chili powder
• 1 tablespoon paprika
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 cup water

Have It 5 Ways

• 1 pound spaghetti, cooked
• 1 medium onion, finely chopped
• 1 cup finely grated Cheddar cheese
• 1 (15 1/2 ounce) can kidney beans, rinsed, drained and heated
• Hot sauce (your favorite)

Instructions

1. Brown ground beef, onions and celery in a large skillet, drain off all fat.
2. Place slow cooker ingredients into a slow cooker and stir well. Cover slow cooker and cook for 7 to 9 hours on LOW, or for 3 1/2 to 4 1/2 hours on HIGH, stirring during last part of cooking if using HIGH setting.
3. Cook spaghetti 1/2 hour before chili is done.
4. To have chili 3-ways, serve it with spaghetti, chili and cheese.
5. To have chili 4-ways, serve it with spaghetti, chili, onion and cheese.
6. To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion and cheese.
7. Douse chili liberally with hot sauce, if desired.

Attribution

polloloco / CC BY