CINCINNATI CHILI 2, 3, 4, AND 5 WAY

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

Provided by Marsha Gardner

Categories Chili

Number Of Ingredients 24

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

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