Traditional Cincinnati Chili
Recipe from
Better Homes and Gardens
In Cincinnati, a "five-way" is a plate of spaghetti topped with chili with beans, onions, and cheese. This hearty chili recipe is all that and more.

Ingredients
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5bay leavessee savings

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1 tsp.whole allspicesee savings

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2 lb.lean ground beefsee savings

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2 largeonions, chopped (2 cups)see savings

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1/2 tsp.bottled minced garlicsee savings

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2 Tbsp.chili powdersee savings

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1 tsp.ground cinnamonsee savings

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1/4 to 1/2 tsp.cayenne peppersee savings

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4 cupswatersee savings

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1 15-oz. canred kidney beans, rinsed and drainedsee savings

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1 8-oz. cantomato saucesee savings

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1 Tbsp.cider vinegarsee savings

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1 tsp.Worcestershire saucesee savings

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1/2 tsp.saltsee savings

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1/4 tsp.ground black peppersee savings

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Hot cooked spaghetti (optional)see savings

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Sliced green onion (optional)see savings

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Shredded Parmesan or cheddar cheese (optional)see savings

Directions
1.
For spice bag, place bay leaves and allspice in center of a double-thick 6-inch square of 100 percent-cotton cheesecloth. Bring up corners and tie with 100 percent-cotton kitchen string; set aside.
2.
In a Dutch oven, cook ground beef, onions, and garlic until meat is brown. Drain off fat. Stir chili powder, cinnamon, and cayenne pepper into beef mixture in Dutch oven. Cook and stir for 1 minute. Stir in the water, beans, tomato sauce, vinegar, Worcestershire sauce, salt, and black pepper. Add spice bag. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Uncover; simmer for 15 to 20 minutes more or until desired consistency. Remove spice bag; discard. If desired, serve chili over spaghetti. If desired, top with sliced green onion and cheddar cheese.
Nutrition information
Per serving: Calories 257, Total Fat 11 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 71 mg, Sodium 435 mg, Carbohydrate 16 g, Total Sugar 2 g, Fiber 5 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
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