Cincinnati-Style 5-Way Chili
Recipe from Family Circle

Not your typical chili recipe, this sassy make-ahead version allows flavors to blend overnight.


Cincinnati-Style 5-Way Chili

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Ingredients
  • 2 tablespoons
    ground ancho chile powder
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  • 1 to 2 teaspoons
    ground cumin
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  • 1 teaspoon
    dried oregano, crumbled
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  • 1/2 teaspoon
    dry mustard
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  • 1/4 teaspoon
    cinnamon
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  • 1/4 teaspoon
    ground cloves
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  • 1/4 teaspoon
    ground ginger
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  • 1/4 teaspoon
    nutmeg
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  • 2 tablespoons
    olive oil
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  • 3 medium-size
    yellow onions, minced
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  • 1 tablespoon
    minced garlic
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  • 1 medium-size
    green bell pepper, chopped
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  • 2 teaspoons
    coarse salt
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  • 2 pounds
    ground beef
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  • 2 cans
    (28 ounces each) whole Italian tomatoes with juice
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  • 2 cans (15 ounces each)
    kidney beans
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  • 2 
    beef bouillon cubes
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  • 1 pound
    spaghetti
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  •  
    Shredded cheddar cheese and chopped onion, for serving
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Directions
1.
Combine chile powder, cumin, oregano, dry mustard, cinnamon, cloves, ginger and nutmeg. Set aside.
2.
In a large, heavy pot, heat olive oil until it begins to sizzle. Stir in onions and garlic and saute for 5 minutes. Add green pepper, salt and ground spice mixture and saute 2 minutes longer. Add ground beef and stir. Brown the beef, about 3 minutes. Add tomatoes with juice and crush tomatoes while stirring in.
3.
In a separate saucepan, mix the liquid from beans with the bouillon cubes; set beans aside. Cook until cubes dissolve; add this mixture to the chili pot. Taste and add additional seasoning, if necessary. Simmer chili at least 2 hours over medium-low heat, uncovered, adding water as necessary. Refrigerate chili overnight to allow flavors to fully meld.
4.
Bring a large pot of lightly salted water to boiling. Cook spaghetti following package directions, about 10 minutes. Drain and keep warm. Gently reheat chili over low heat. Stir in reserved kidney beans and heat through. Serve chili over noodles, topped with additional chopped onion and shredded cheddar cheese.
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