This recipe was originally listed on one of the recipe newsgroups as "Linguine with Spicy Chili Sauce and Beans." If, however, you order this dish in Cincinnati, it's called "five-way chili" because it has it all: pasta, chili, cheese, onions, and beans. Thus, we're calling it by its distinctive name: Cincinnati Five-Way Chili.
Over the years, I've seen recipes for and mentions of Cincinnati Five-Way Chili on numerous occasions. I've always wondered what it would be like. This recipe may not be the quintessential Cincinnati Five-Way Chili, but it certainly looks like a tasty dish. We'll keep our eyes open for additional information on this traditional Cincinnati dish and let you know if we find out anything interesting. (Cincinnati residents: Please let me know the real truth behind Five-Way Chili.)
Cincinnati Five-Way Chili
- 8 ounces dried linguine or spaghetti or 1 pound fresh linguine or other ribbon pasta
Meat Sauce
- 1 pound ripe tomatoes (plum tomatoes, if possible) or one 16-ounce can tomatoes, cut up
- 1 pound lean ground chicken, turkey, or beef
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 8-ounce can tomato sauce
- 1/4 cup chicken broth
- 1 Tablespoon red wine vinegar
- 1 Tablespoon chili powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper (optional)
Toppings
- 1 16-ounce can canellini (white kidney) beans
- 1/4 cup thinly sliced green onions
- 1/2 cup shredded cheddar cheese or 1/4 cup grated Parmesan cheese
In a large saucepan, bring 3 quarts of water to a boil. Add pasta and reduce the heat slightly. Boil uncovered for 8 to 12 minutes for dried pasta or 1/2 to 2 minutes for fresh pasta, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.
Meanwhile, peel, seed, and chop fresh plum tomatoes, if you're using them. In a large skillet, cook the ground chicken, turkey, or beef along with the onion and garlic for 5 minutes or till the meat is brown and the onion is tender. Drain off the fat.
Stir in the tomatoes (if using canned tomatoes, do not drain them), tomato sauce, chicken broth, vinegar, chili powder, allspice, cinnamon, salt, and, if desired, red pepper. Bring to boiling and reduce heat. Simmer uncovered for 15 to 20 minutes or to desired consistency, stirring occasionally.
To serve, heat canellini beans in a small saucepan; drain. Top hot cooked pasta with meat sauce, beans, green onions, and cheddar or Parmesan cheese.
Serve immediately.
Makes 4 to 6 main-dish servings
Copyright © 2001 Richard Mann. All rights reserved. Please contact the author for permission to use this article (includes reprints in mailing lists, newsletters, and/or any other purpose/format) and give details of its proposed use. Any and all use of this article in any way without permission is prohibited under copyright law. Acceptable use: Please feel free to link to this page.
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