Cincinnati 5-Way Chili Photo
Cincinnati 5-Way Chili

YIELD Makes 4 main-dish servings

Spicy 5-Way Chili, seasoned with sweet spices and dark cocoa, has a flavor reminiscent of Mexican mole sauce. The chili originated in Cincinnati, Ohio, where chili parlors stand on many street corners. The chili is served alone, 1 way, 2 ways over spaghetti, 3 ways with added beans, 4 ways with chopped onions, or 5 ways with shredded cheese!


3/4 pound ground turkey
1 cup chopped onion, divided
3 cloves garlic, minced
1 can (8 ounces) reduced-sodium tomato sauce
3/4 cup water
1 to 2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
1 to 2 teaspoons cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon paprika
1 bay leaf
1/8 teaspoon ground cloves (optional)
Salt and black pepper
8 ounces hot cooked spaghetti
1/2 cup (2 ounces) shredded fat-free Cheddar cheese
1/2 cup red kidney beans, rinsed and drained


  1. Cook and stir turkey in medium saucepan over medium heat about 5 minutes or until browned and no longer pink. Drain fat. Add 1/2 cup onion and garlic; cook about 5 minutes or until onion is tender.
  2. Add tomato sauce, water, chili powder, cocoa, vinegar, cinnamon, allspice, paprika, bay leaf and cloves, if desired; bring to a boil. Reduce heat and simmer, covered, 15 minutes, stirring occasionally. If thicker consistency is desired, simmer, uncovered, about 5 minutes more. Discard bay leaf; season to taste with salt and pepper.
  3. Spoon spaghetti into bowls; spoon sauce over top and sprinkle with remaining 1/2 cup onion, cheese and beans.
This recipe appears in: Midwestern
Sodium 245 mg
Protein 33 g
Fiber 4 g
Carbohydrate 67 g
Cholesterol 45 mg
Saturated Fat 3 g
Total Fat 11 g
Calories from Fat 19 %
Calories 489
Meat 3
Vegetable 1-1/2
Starch 4
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