Cincinnati 5-Way Chili

0 Smart Points/Chili * 9 Smart Points/5-Way with crackers

Picture this — Cincinnati, Ohio 1920s: A couple of Slavic-Macedonian immigrants started serving a “stew with Mediterranean spices” to top their hot dogs at the Empress stand located nest door to a burlesque theater. Eventually the unique, beanless sauce was offered as a spaghetti topping in a clever bastardization of the famous Greek pastitsio in Chili parlors across the city. The ultimate fast-food, to speed up ordering the “way” system was born with a simple “2-way” of merely spaghetti and chili to a loaded up “5-way” of layered spaghetti, chili, kidney beans, finely shredded orange cheddar, and chopped onions.

 

Cincinnati 5-Way Chili
Adapted from Amy Herald, Just a Pinch Recipes
Makes 8 cups, Serving 8

2 pounds ground chicken or turkey breasts
1 large yellow onion, very finely diced
3 cloves garlic, mince
2 tablespoons chili powder
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon cumin
¼ teaspoon cayenne pepper
3 tablespoons unsweetened cocoa powder
4 8-ounce cans no-salt-added tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
1½ to 2 teaspoon coarse kosher salt

To garnish:
1 pound thin spaghetti
2 cans low-sodium red kidney beans
4 ounces orange cheddar, shredded very fine
1 large yellow onion, very finely diced
2 cups oyster crackers

 

In a large high-sided skillet, brown meat with the onion and garlic. Using the back of a wooden spoon, break up into very small pieces and season with salt and pepper.

In a slow cooker, add the browned meat and all remaining ingredients, not including the garnishes and cook on low for 5 hours.

Serve 1 cup of finished chili over 2 ounces spaghetti, topped with warmed beans, half and ounce of finely shredded orange cheddar, and chopped onion with a quarter cup oyster cracker on the side along with tabasco sauce.