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.
3-Way Chili
Ingredients:
- 16 oz Spaghetti Noodles
- 16 oz Jar of Pasta Sauce
- Slow Cooker Chili
- Shredded Colby Jack Cheese
Directions:
Cook the noodles as directed on the package, once drained mix in the jar of spaghetti sauce.
In a bowl, I layer the spaghetti, chili, and cheese. This is perfect served with a side salad.
Copyright © Mommy Hates Cooking
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
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.
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.