Recipe: Cincinnati-Style 5-Way Chili (like Skyline Chili)

CINCINNATI-STYLE 5-WAY CHILI

"When we lived in Cincinnati one of our favorite places to eat was Skyline Chili. They call this version 5-way because it's got chili, beans, noodles, onion and cheese. Of course, there was nothing like that in the South, so when our church started having a chili cook-off to raise money for the senior mission trip, we combined several recipes to create our own version."

2 tablespoons ground ancho chile powder
1 to 2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
3 medium yellow onions, minced
1 tablespoon minced garlic
1 medium green bell pepper, chopped
2 teaspoons coarse salt
2 pounds ground beef
2 cans (28 ounces each) whole Italian tomatoes with juice
2 cans (15 ounces each) kidney beans
2 beef bouillon cubes
1 pound spaghetti, uncooked
Shredded cheddar cheese and chopped onion (for serving)

Combine chile powder, cumin, oregano, dry mustard, cinnamon, cloves, ginger and nutmeg. Set aside.

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.

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.

WHEN READY TO SERVE:
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 spaghetti, topped with additional chopped onion and shredded cheddar cheese.

Makes 12 servings
Source: Elizabeth Seman, Fourth Presbyterian Church, Greenville, SC in Family Circle magazine, May 2009