UW Medical Center – Montlake Chef Greg Gerrard recommends this recipe because it reminds him of spice combinations used in North African regions.
Ordering Cincinnati chili is based on a specific ingredient series: chili, spaghetti, shredded cheddar cheese, diced onions and kidney beans. The number before the “way” of the chili determines which ingredients are included in each chili order. Customers order a:
- Two-way: spaghetti topped with chili (also called “chili spaghetti”)
- Three-way: spaghetti, chili and cheese
- Four-way onion: spaghetti, chili, onions and cheese
- Four-way bean: spaghetti, chili, beans and cheese
- Five-way: spaghetti, chili, beans, onions and cheese
Prep time: 20 minutes
Cook time: 2 hours
Ingredients
4 cups fresh yellow onion, chopped
5 pounds ground beef, 20% fat, raw
2 tablespoons minced garlic
5 tablespoons chili powder
5 teaspoons ground allspice
5 teaspoons ground cinnamon
5 teaspoons ground cumin seeds
2 1/2 teaspoons ground, dried cayenne chili pepper
2 1/2 teaspoons course ground kosher salt
7 1/2 teaspoons unsweetened baking cocoa powder
10 cups diced, fire-roasted tomatoes
5 tablespoons Worcestershire sauce
5 tablespoons apple cider vinegar
2 1/2 cups water
Directions
Render down and brown the beef with the onions in a large rondeau pot.
Add the rest of the ingredients and simmer approximately 2 hours until spoon stands up in chili.
Recipe adapted by Greg Gerrard. Original recipe by Skyline Chili.
Photo Caption: The “way.” Partially eaten five-way from Skyline, garnished with oyster crackers.
