Best 4 Cincinnati Chili 2 3 4 And 5 Way Recipes

Cincinnati Chili: A Unique and Flavorful Culinary Experience

Originating from the vibrant city of Cincinnati, Ohio, Cincinnati chili is a delectable dish that has captivated taste buds for over a century. This distinctive chili stands out with its rich, savory flavors and unique presentation. Unlike traditional chili, Cincinnati chili is served over spaghetti and topped with a heaping mound of shredded cheddar cheese, creating a harmonious blend of textures and tastes. But that's not all; Cincinnati chili offers a customizable dining experience with its famous "ways" system. From the classic "2-way" with just chili and spaghetti to the fully loaded "5-way" featuring chili, spaghetti, cheese, onions, and beans, there's a perfect combination for every palate. Discover the secrets behind this iconic dish and embark on a culinary journey through the heart of Cincinnati with our collection of authentic recipes, ranging from classic to modern interpretations.

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CINCINNATI CHILI 2, 3, 4, AND 5 WAY

Cincinnati Chili 2, 3, 4, and 5 way image

The Chili in Cincinnati is like chili nowhere else. the original recipe was developed by cooks in the Greek-owned chili parlors and was served over hot spaghetti with and assortment of toppings. A great tailgating recipe with the the toppings available for do-it-your-self. Great served with Sour Cream Corn Muffins and cold...

Provided by Marsha Gardner

Categories Chili

Number Of Ingredients 24

Ingredients

4 c water
2-8 oz cans tomato sauce
2 c onions, chopped
1 c celery, chopped
2 Tbsp chili powder
2 Tbsp lemon juice, fresh
1 Tbsp sugar
2 bay leaves
4 clove garlic, minced
2 tsp cinnamon, ground
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp freshly ground cumin
1/2 tsp allspice, ground
1/4 tsp cloves, ground
2 Tbsp unsweetened cocoa powder
1 Tbsp apple cider vinegar
1 lb lean ground beef
1 lb lean ground pork
1 lb thin spaghetti, broken in half, cooked and tossed with 3 tablespoons olive oil
TOPPINGS
2 c hot kidney beans
2 c onion, chopped
2 c cheddar cheese, shredded

Steps:

1. In a deep kettle combine all the chili ingredients except meat and spaghetti. Cover and bring to a boil.
2. Crumble in the meat gradually and return to a boil. Reduce heat and simmer for 1-2 hours, uncovered, until chili is as thick as you would like.
3. Discard bay leaves. Serve in large flat soup bowls over cooked, hot spaghetti; with with toppings.
4. How Cincinnati eats Chili: 2-way = spaghetti w/chili 3-way = spaghetti, chili, shredded cheddar cheese on top 4-way = spaghetti, chili, onions or Red Kidney beans, shredded cheddar cheese on top 5-way = spaghetti, chili, onions, red kidney beans, shredded cheddar cheese on top

CINCINNATI CHILI 3, 4, OR 5 WAY

Cincinnati Chili 3, 4, or 5 Way image

Make and share this Cincinnati Chili 3, 4, or 5 Way recipe from Food.com.

Provided by PalatablePastime

Categories Spaghetti

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 27

Ingredients

2 lbs lean ground beef
1 onion, chopped fine
1 celery rib, chopped fine
1/2 red bell pepper, chopped fine
6 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons cider vinegar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
1 tablespoon mild paprika
2 teaspoons cocoa
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 (15 ounce) can tomato sauce
1 (10 ounce) can tomato puree
1 1/2 cups water (more or less)
16 ounces thin spaghetti or 16 ounces spaghettini, cooked al dente
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 large sweet onion, finely chopped
8 ounces sharp cheddar cheese, finely shredded
oyster crackers (optional)
hot pepper sauce (Frank's or Crystal preferred) (optional)

Steps:

In a large pan brown ground beef along with onion, celery, bell pepper, and garlic, breaking up meat as it cooks.
Drain any accumulated fat.
Add rest of ingredients to pan, mixing well.
Bring to a boil, then lower heat, cover, and simmer for 1 1/2-2 hours, stirring occasionally.
Adjust consistency with water as needed.
Serve your chili as follows (items for the 3,4, and 5 way listed in ingredients- others may require items not listed).
3-Way: chili, spaghetti, and cheese.
4-Way: a 3-Way plus onions or beans.
5-Way: spaghetti, chili, onions, beans and cheese.
Chili spaghetti: spaghetti with chili.
Cheese coney: hot dog, bun, mustard, chili, and cheese.
Chili cheese sandwich: a coney minus the hot dog.
Cincinnati burrito: chili beans wrapped in a tortilla, topped with chili, onions, tomatoes, lettuce, cheese, sour cream, and black olives.
Cincinnati potato: baked jacket potato topped with chili, diced onions, beans and shredded cheddar cheese.
Chili-cheese fries: french fries topped with chili and shredded cheddar cheese.
Low-carb Coney: 3 small hot dogs (about 1 1/2 regular) in a bowl covered with chili and cheese.
Serve oyster crackers and hot sauce on the side (crackers doused with sauce) or as a topping, if desired.

AUTHENTIC CINCINNATI CHILI

Authentic Cincinnati Chili image

This was handed down to me by Mom, a Cincinnati native. Skimming the fat makes this a healthier version than most, and gives it the right consistency. I like mine 4-way, with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!

Provided by Melissa Hamilton

Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes

Time 11h45m

Yield 10

Number Of Ingredients 16

Ingredients

2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
½ (1 ounce) square unsweetened chocolate
¼ cup chili powder
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf

Steps:

Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 10.1 g, Cholesterol 59.5 mg, Fat 12.6 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 673.7 mg, Sugar 4 g

CINCINNATI FIVE-WAY CHILI

Cincinnati Five-Way Chili image

Created in 1922 by a northern Greek immigrant who wanted to put some of the Old Country spices into chili. This chili can be eaten several ways. One-way chili: spiced chili alone. Two-way chili: chili on top of spaghetti. Three-way chili: chili on top of spaghetti, topped with shredded cheese. Four-way chili: chili on top of spaghetti, topped with shredded cheese and chopped onion. Five-way chili: chili on top of spaghetti, topped with shredded cheese, chopped onion, and beans.

Provided by ratherbeswimmin

Categories Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 25

Ingredients

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon mustard seeds
1 tablespoon canola oil
2 lbs ground beef
1 medium onion, finely chopped
2 garlic cloves, minced
2 1/2 cups tomato sauce
1 1/2 cups water
1/2 cup commercial barbecue sauce (a sweet, nonsmoky variety)
2 tablespoons ketchup
1 tablespoon packed brown sugar
1 tablespoon red wine vinegar
1 (1 ounce) unsweetened chocolate square
2 bay leaves
1 lb thick spaghetti, cooked
2 cups shredded cheddar cheese
1 cup finely chopped onion
1 (16 ounce) can kidney beans, drained and warmed

Steps:

In a small bowl, combine the first 9 ingredients; set aside.
In a large pot, heat the oil over medium-high heat.
Add in ground beef; cook until meat is browned, breaking up into small crumbles with a wooden spoon.
When the beef is browned, add in onion, garlic, spice mix; stir/saute 1 minute.
Add in tomato sauce, water, BBQ sauce, ketchup, brown sugar, vinegar, chocolate, and bay leaves.
Bring mixture to a simmer, stirring occasionally.
Simmer, uncovered, for 1 hour (it should look more like a thick sauce than the chili most people are used to).
Remove bay leaves.
To serve five-way: distribute spaghetti among 8 bowls; spoon chili over spaghetti.
Top chili with cheddar cheese, onion, and kidney beans.

Nutrition Facts : Calories 719.6, Fat 32.1, SaturatedFat 14.2, Cholesterol 106.8, Sodium 1004.9, Carbohydrate 67.7, Fiber 7.6, Sugar 10.2, Protein 41

Tips:

- To make the chili more flavorful, use a variety of chili peppers, including both mild and hot varieties. - For a richer flavor, use a combination of ground beef and ground pork. - Add some chopped onions, garlic, and green bell peppers to the chili for extra flavor and texture. - Season the chili with salt, pepper, cumin, chili powder, and cayenne pepper to taste. - Let the chili simmer for at least 30 minutes, or longer for a more developed flavor. - Serve the chili with your favorite toppings, such as shredded cheese, sour cream, onions, and crackers.

Conclusion:

Cincinnati chili is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you like it served over spaghetti, hot dogs, or coneys, or simply on its own, Cincinnati chili is sure to satisfy your cravings. So next time you're looking for a hearty and flavorful meal, give Cincinnati chili a try. You won't be disappointed!