Mommy Hates Cooking

3-Way Chili

3 way chili

It’s now become a known fact around our house that the day after we have chili, we will be fixing 3-Way Chili the following day using the leftovers from Slow Cooker Chili.  Sometimes we just skip right to having 3 Way Chili instead of eating the Slow Cooker Chili by itself.

 

   

5 Responses to “3-Way Chili”

  1. Pamela Stevensposted March 19, 2011 at 5:48 pm

    I like your blog, but your recipe for 3-way chili is more like spaghetti. Authentic Cincinnati Chili is so awesome, esp. 5-Way. Give a recipe for that a chance and you won’t believe how good it is. I have a group on Mixing Bowl called, Grammy’s Goodies and I am including my recipe for 5-Way Cincinnati chili, in case you would like to give it a try:

    Grammy Pammy’s ‘ 5 Way Cincinnati Chili ‘

    Rated 5 spoons!

    lucaswilliamsgrandma by lucaswilliamsgrandma | See lucaswilliamsgrandma’s recipes | Report Abuse

    Source: A dear friend from Cincinnati, I met while my husband was in the USMC and we were stationed in Japan

    A delicious recipe for 5 Way taught to me (a Hoosier) by my Cincinnati BFF

    Servings: 8

    Prep time: 20 min

    Cook time: 90 minutes

    Total time: 1 hour/50 minutes

    Ingredients:

    1/2 cup chopped onion
    2 pounds ground beef
    1/4 cup chili powder
    1 teaspoon ground cinnamon
    1 teaspoon ground cumin
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1 bay leaf
    2 (10.5 ounce) cans beef broth
    2 (15 ounce) cans tomato sauce
    1 (15 ounce) can light kidney beans
    1/4 teaspoon ground cayenne pepper
    1/4 cup shredded Cheddar cheese
    Barilla regular or thin spaghetti (I only use Barilla pastas)

    Some recipes call for chocolate or cocoa, but I think it tastes better without it.

    Sometimes I put it the ingredients in a slow cooker to cook slowly on low, rather than in my Dutch Oven, then I just need to prepare the spaghetti when I get home.

    It tastes even more delicious the next day.

    Directions:
    1. Place ground beef in a large pot, and break up with a spoon; cover with hot water and break up the beef into fine pieces as it heats in the water.
    2. When ground beef is cooked and in fine pieces; drain.
    3. Add onion and cook, stirring frequently, until tender, about 6 minutes.
    4. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, beef broth, tomato sauce, and red pepper.
    5. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
    6. Prepare spaghetti per package directions; drain.
    7. Remove the bay leaf. Serve chili over hot, drained spaghetti. Top with beans, shredded cheddar cheese, and onions.
    8. I garnish the tops with green onions, and you can add sour cream; if desired.

    I hope you enjoy this as much as we do.

    Best Regards,

    Pamela Stevens, BSW, MSG

    Reply

    • Gary LaFollettereplied January 21st, 2012 at 9:52 am

      You are correct. The featured recipe is nothing like Cincinnati 3-Way. However, Your recipe, although better, is lacking many ingrdiants TOO. Skyline has over 50 in their recipe.

  2. Kristyposted March 19, 2011 at 6:20 pm

    That sounds delicious. This is actually how my friend makes 3 Way Chili and taught me to make it. It is a lot like spaghetti with chili topping, but we love it.
    The 5 Way Chili looks amazing! I am saving it to try soon! Thanks for the suggestion.

    Reply

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    Reply

  4. http://www.concretesealer1.tumblr.com/posted March 7, 2014 at 3:51 pm

    I really like it whenever people come together and share opinions.
    Great blog, keep it up!

    Reply

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