Cincinnati Five-Way Chili

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 464
  • Calories from fat: 29%
  • Fat: 14.9g
  • Saturated fat: 6g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.1g
  • Protein: 34.5g
  • Carbohydrate: 48.8g
  • Fiber: 7.2g
  • Cholesterol: 88mg
  • Iron: 5.4mg
  • Sodium: 870mg
  • Calcium: 189mg

Ingredients

  • 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)

Preparation

  1. 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.
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