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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.

 

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  1. Pamela Stevens says:

    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

    • Gary LaFollette says:

      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. 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.

  3. Awesome troubles right here. We’re incredibly pleased to check the content. Thanks exactly what looking forward to touch people. Would you like to generously shed us a mailbox?

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

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