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Very hearty. Good on a cold winter night.

Chili "Five Way" Cincinnati-Style

Beef chili serve on spaghetti with onions, cheese and oyster crackers.


2 large onions, chopped

3 tablespoons vegetable oil

4 garlic cloves, minced

3 pounds ground chuck

4 tablespoons chili powder

2 teaspoon ground cumin

2 teaspoon sweet paprika

3/4 teaspoons cayenne

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

1/4 teaspoon turmeric

1/4 teaspoon ground coriander

1/4 teaspoon ground cardamom

two 8-ounce cans tomato sauce

2 tablespoons unsweetened cocoa powder

1 tablespoons molasses

3 cups canned beef broth

2 tablespoons cider vinegar, or to taste

cooked spaghetti

cooked red kidney beans

chopped onion

finely grated Cheddar

oyster crackers


In a heavy kettle cook the onions in the oil over moderate heat, stirring, until they are softened, add the garlic, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it, stirring and breaking up the lumps, until it is no longer pink.

Add the chili powder, the cumin, the paprika, the cayenne, the allspice, the cinnamon, the turmeric, the coriander, and the cardamom, cook the mixture, stirring, for 1 minute, and stir in the tomato sauce, the cocoa powder, the molasses, the broth, 3 cups water, the vinegar, and salt and pepper to taste. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 1 hour and 30 minutes, or until it is thickened but soupy enough to be ladled. (The chili will improve in flavor if cooled completely, uncovered, and chilled, covered, overnight. Add more water as necessary when reheating the

chili.) The chili may be made up to 3 days ahead. To serve the chili "Five Way," ladle it over individual bowls of the spaghetti and top it with the kidney beans, the onion, the Cheddar, and the crackers.

Gourmet/October 1984