Cincinnati Five-Way Chili

Cincinnati Five-Way Chili Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The phrase "five-way" refers to the number of accompaniments Queen City natives serve with their uniquely spiced chili.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 464
Caloriesfromfat 29 %
Fat 14.9 g
Satfat 6 g
Monofat 5.1 g
Polyfat 2.1 g
Protein 34.5 g
Carbohydrate 48.8 g
Fiber 7.2 g
Cholesterol 88 mg
Iron 5.4 mg
Sodium 870 mg
Calcium 189 mg


Cooking spray
1 pound ground turkey
1/2 pound ground sirloin
2 1/2 cups chopped onion (about 2 medium), divided
2 garlic cloves, minced
1 cup water
2 tablespoons brown sugar
2 tablespoons chili powder
3 tablespoons spicy barbecue sauce
1/2 teaspoon kosher salt
4 teaspoons white vinegar
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground coriander
1/2 ounce unsweetened chocolate, chopped
1 (10 3/4-ounce) can tomato puree
3 1/2 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese
1 (15-ounce) can kidney beans, rinsed, drained, and warmed (about 1 1/2 cups)
Oyster crackers (optional)


1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey and sirloin to pan; cook 5 minutes or until browned, stirring to crumble. Add 2 cups onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Stir in 1 cup water and next 12 ingredients (through puree); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Place about 1/2 cup spaghetti into each of 6 bowls. Ladle 1 cup chili into each bowl. Top each serving with 4 teaspoons remaining onion, 2 tablespoons cheese, and 2 1/2 tablespoons beans. Serve with crackers, if desired.

Bill and Cheryl Jamison,

Cooking Light

September 2008
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