Cincinnati 5-Way Chili ingredients
Makes 4 servings1-1/2 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
Hot cooked spaghetti
Shredded sharp cheddar cheese
1 (15-oz) can kidney beans, rinsed and drained
Active Time: 13 minutes
Total Time: 6 hours 17 minutesPrep: 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).