Category Archives: Lamb

Five-Way Any Day: Cincinnati Chili – Ohio

If you are a Buckeye, then you know Skyline Chili, the ubiquitous Cincinnati chain that began in 1949. Legend has it that the business got its name from the city view of the chili parlor’s original Glenway Avenue location. What makes Cincy chili unique is its distinctive

Cincinnati Chili

spices including cinnamon, allspice and cocoa powder, reminiscent of the Greek dish moussaka, not surprising given that the chain was founded by Nicholas Lambrinides, a Greek immigrant. Just as unique is that the chili is almost always served on a bed of spaghetti and fans know just how to order: either 3-way (chili with spaghetti and cheese); 4-way (chili with spaghetti and cheese and either onions or beans) or 5-way (chili with spaghetti, cheese, onions and beans). We’re a fan of the 5-way ourselves, but the beauty of Cincy Chili is that is entirely customizable. Put out bowls of cheese, onion and beans and let everyone help themselves.

If Queen City is your destination, don’t miss Findlay Market. On the National Register of Historic Places, the state’s oldest continuously operated market offers meat, fish, poultry, produce, cheese, and lots of dining options. In the summer months the market hosts a biergarten with live entertainment.

Cincinnati Chili

  • Servings: 8-10
  • Difficulty: easy
  • Print

Recipe courtesy of Jessica Hudacek Ried

Ingredients

  • 4 tablespoons olive oil, divided
  • 3 cups onion, chopped
  • 6 cloves garlic, finely diced
  • 3 pounds lamb, ground beef or ground turkey
  • 2 tablespoons cocoa powder
  • 1 ½ teaspoon allspice
  • 1 ½ teaspoon cinnamon
  • 1 ½ teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 4 2/3 cup beef broth
  • 1/3 cup tomato paste
  • 3 tablespoons apple cider vinegar
  • 1 ½ tablespoon chili powder
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • Salt to taste
  • Pepper to taste
  • 2 15 oz. cans kidney beans, drained
  • Spaghetti
  • Chopped onion
  • Cheddar cheese

Instructions

Heat 2 tablespoons of the olive oil in a large soup pot over medium heat. Add onions and sauté until soft. Add meat, cooking until no longer pink. Add cocoa, allspice, cinnamon, cayenne pepper, and cumin. Stir in broth and then tomato paste, vinegar, chili powder, brown sugar, and Worcestershire sauce. Bring to boil, then reduce heat to medium-low. Simmer uncovered until thickened, about 1 hour. Season with salt and pepper. Heat beans separately, tossed with 2 tablespoons oil and seasoned with salt and pepper.

To serve, ladle chili over spaghetti. Top with beans, cheese, and onions or any combination thereof.

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