25 October, 2010

Cincinnati 5-Way Chili | Slow-Cooker Quick Fixes

The Editors of Southern Living Magazine write, "This chili originated with Greek immigrants restaurateurs, who began to serve chili over spaghetti." The editors suggest serving this dish with oyster crackers and mixed salad greens.

Cincinnati 5-Way Chili ingredients
Makes 4 servings
1-1/2 LB ground sirloin
1 large onion, chopped
2 garlic cloves, minced
2 Tbsp chili powder
1-1/2 Tbsp unsweetened cocoa
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground red pepper
1 bay leaf
1 (6-oz) can tomato paste
1/2 cup water
1 Tbsp cider vinegar (I used Lemon-Dill Cider Vinegar)
1 Tbsp Worcestershire Sauce
1 (12-oz) bottle German beer

For serving:
Hot cooked spaghetti
Shredded sharp cheddar cheese
Diced onion
1 (15-oz) can kidney beans, rinsed and drained


Active Time: 13 minutes
Total Time: 6 hours 17 minutes
Prep:  In a small bowl, measure dry seasonings. In another small bowl, stir together tomato paste and water; add vinegar and Worcestershire, mixing well.

Cook beef, onion, and garlic in large nonstick skillet coated with cooking spray over Medium-High heat 8 minutes, or until browned. Stir in chili powder and next 11 ingredients.

Transfer chili mixture to 4- or 5-QT slow cooker. Cover and cook on Low for 6 hours. Discard bay leaf.

Serve chili over hot cooked pasta. Top with cheese, diced onion, and kidney beans.

This Cincinnati 5-Way Chili recipe is from Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).

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