Ashli’s 5-way Cincinnati Chili

Recipe by Ashli Graham


1 1/2 pounds ground sirloin (or hamburger of your choice)

2 medium onions chopped up

minced garlic to taste

Chili powder to taste

1 celery chopped up nicely

1/2 teaspoon dried basil

1/2 teaspoon paprika

1/2 teaspoon thyme

1/2 teaspoon oregano

1/2 teaspoon cinnamon (trust me, it's good!)

1/2 teaspoon cumin

1/2 teaspoon red pepper flakes

1/2 teaspoon cayenne pepper

pinch of allspice

salt (optional)

pepper to taste

diced tomatoes, about 2 cups or so

tomato sauce - 8 ounces - bought or homemade

about 1 cup of water


You'll need some spaghetti, extra diced onion, some cheddar cheese that's been shredded really nice, and some beans - pinto or red kidney, or whatever you like the best.


I've made the chili in the crock pot to cook all day and then made spaghetti later in the evening to make a quick and delicious meal, and the chili lasts all weekend for toppings for everything from noodles to burgers to hot dogs. This is one of my meals during the weekend fast foods because it works well alone or with other foods, and lasts in the warm crock pot!






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