Cincinnati Style Chili

Wednesday, March 18, 2009

Cincinnati-Style Chili is when chili is served over spaghetti or as a coney sauce. When served over spaghetti, the chili is topped with a heaping mound of shredded cheddar cheese. As much as will fit on top without falling over the sides (you might want to add a little less if you are watching your waistline).

The serving method has a code:
A "One-way" would be a bowl of chili only, but it is almost never ordered this way.
A "Two-way" is spaghetti topped with chili only.
A "Three-way" is spaghetti topped with chili and cheese only.
A "Four-way" is spaghetti topped with chili, cheese, red kidney beans or chopped raw onions only.
A "Five-way" is spaghetti topped with chili, cheese, red kidney beans, and chopped raw onions only.
"Inverted" is when the cheese is served under the chili so it melts.
"Wet" is the request for extra chili.

This is a Cincinnati-Style Chili "five-way."

Serves: 4
Start to Finish: 8 1/2 hours (3o min prep + 8 hour in slow cooker)
Recipe By: Original recipe by Sandra Lee Semi-Homemade; however, I have adjusted it to suit my tastes


1/2 lb ground beef
1 can tomato soup
1/2 can kidney beans
1/2 cup diced green peppers (fresh or frozen)
1/2 cup diced onion (fresh or frozen)
1 pkt chili seasoning mix
1 TBSP beef stew seasoning mix
1/4 cup water
1 TBSP cider vinegar
1 1/2 tsp unsweetened cocoa powder
1 box spaghetti noodles
grated cheese for topping
diced onion for topping


1. In a large skillet, cook the ground beef until browned. Drain off the fat.
2. Dice the onion and bell pepper.
3. In a 5-quart slow cooker stir together ground beef, tomato soup, kidney beans, bell pepper, onion, chili seasoning mix, beef stew seasoning mix, water, vinegar, and cocoa powder until thoroughly combined.
4. Cover and cook on low for 8 hours.
5. Meanwhile, prepare spaghetti noodles according to package directions.
6. Serve chili over noodles with shredded cheese and chopped onions.