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Cincinnati Five-way Chili


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Home Cooking 9

Cincinnati Five-way Chili

jpsox | Feb 8, 2007 06:04 PM

I've only had "real" Cincinnati chili once, at a chain in FLA, and it was horrible. But, I've been eating it for years because of this recipe that appeared in the Boston Globe. When I first ate it, it reminded me of the sauce I used to get on chili dogs ("Texas Weiners") in NJ when I was a kid. Its very Greek-American based.

Resulting from a recent discussion on the Boston Board regarding this subject, I agreed to a request to post this recipe here.


1 lb ground chuck
1 med onion, chopped
2 cloves garlic, minced
1 cup BBQ sauce
1 cup water
1 tbsp chili powder
1 tspn black pepper
1/2 oz. unsweetened chocolate, grated
1/2 tspn ground cumin
1/2 tspn tumeric
1/2 tspn allspice
1/2 tspn cinnamon
1/4 tspn ground cloves
1/4 tspn ground coriander
1/4 tspn ground cardamom
1 tspn salt
Tomato juice, as needed

Brown beef, add onions and garlic. Stir in BBQ sauce and water. Add all the spices. Simmer for an hour or so. Thin with tomato juice while simmering.

Pasta of your choice, spaghetti or linguine is best
Beans of your choice, we like pinto or black
Grated cheddar
Some chopped onions.

Put cooked pasta in bowls. Ladle sauce over. Add a spoonful of beans, some onions, and a handful of cheese.

The sauce is better after a day or so in the frig. We've used ground turkey with almost equal results. The key is to use as many whole seed spices and grind them for each batch, especially the cloves, coriander, and cardamom. The BBQ sauce also has a big effect on the flavor and we usually use a cheap, basic, supermarket brand. Anything more strongly flavored overpowers the spices.


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