Barry and I are huge fans of Cincinnati style chili. It’s GOOD stuff, man. It’s not your typical chili…it’s got a different taste to it – and you eat it with NOODLES. Being such a big proponent of all things noodle, I was destined to love this dish. Noodles and me, we’re tight.
Don’t be thrown off by the cinnamon in this dish…it’s special. I like special food. That’s because I’m special. Yep – I said it.
I bought a Cincinnati cookbook when I was visiting my relatives up there (Hi Amy and Ben!) just so I could have a genuine Cincinnati chili recipe. There are different ways and styles with it – if you eat at Skyline Chili, you’ll notice a different flavor than if you eat at Gold Star Chili.
Barry and I prefer Skyline. I adapted the recipe in the cookbook to be made in the crock pot…it’s also adapted just a bit based on what I have on hand at the house. Oh yeah – and I used venison instead of beef…cause that’s how I roll. Booya.
Annie has this thing with stirring…if I am stirring in the kitchen and she’s somewhere else, she can hear it…and she comes running. It’s a sixth sense with her. Anyway, I let her help me stir this before cooking it. She did well…and then I laid down the camera and she sloshed some over the side. She’s a rambunctious stirrer like her Mama.
You can use whatever type of noodles you want to use. I used whole wheat linguine…because I like flat noodles. I’m weird like that. I like angel hair pasta too – but I didn’t have any. Sad. Actually, I like all pasta, who am I kidding? If it’s pasta, I’ll eat it. Amen.
When your chili is done, boil the noodles – you want them to be nice and hot when you slop that chili on them. Oooooooh baby!
Now, here’s the thing. Cincinnati Chili can be served 5 ways. This dish is considered 5 Way Chili because that’s how we roll.
1 Way = Plain Chili
2 Way = Pasta with Chili
3 Way = Pasta, Chili, and Cheese
4 Way = Pasta, Chili, Cheese, and Kidney Beans
5 Way = Pasta, Chili, Cheese, Kidney Beans, and Onions
I just threw the beans and onions in the crock with the meat to cook. The cheese and pasta come later.
Start off by putting your noodles in the bottom of a bowl. Add your chili on top…look at that beautiful steam!
Put cheese on the top of that and you have 5 Way Chili! If one of the ways doesn’t float your boat, just leave them out. But really…5 Way is the best. I know what I’m talking about.
It’s beautiful man. Just beautiful. NOTE: This might not be the best dish for you to eat if you’re nursing an already gassy baby. Ahem. *Cough* BUT, it just might be worth it…..
For daily meal inspiration, follow @stacymakescents on Instagram.
Crock Pot Cincinnati 5 Way Chili
Adapted from I’ll Cook When Pigs Fly cookbook
- 2 pounds ground meat
- 1 large onion, minced
- 1 teaspoon garlic powder
- 1 cup (8 ounces) tomato sauce
- 2 cups water
- 1 teaspoon Worcestershire sauce
- 1 tablespoon vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4+ teaspoons chili powder (we used 4 tablespoons, but some claim that’s too much)
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 1 ½ cups cooked kidney beans
- In a skillet, brown the ground meat.
- Pour into 5 quart crock.
- Stir in onion, garlic powder, tomato sauce, water, Worcestershire, vinegar, salt, pepper, chili powder, cinnamon, and allspice.
- Cover and cook on low for 8 hours.
- 1 hour before done, add kidney beans.
- Boil desired pasta.
- Layer noodles in bowl, add chili, and top with cheese.
Yield : 8 servings