cincinnati chili 5-way

the omnivore version of this dish is a classic for my family. we make this a lot for family reunions, especially with the cincinnati relatives. i used beans, carrots, and potatoes to make this really filling, even heartier than the original. you can make the chili in a crock pot, or in a big pot with a lid on the stove over low heat. it's best to let this simmer for several hours with just a little attention.

chili:
1 tablespoon olive oil
3 cloves garlic, minced
1 vidalia onion, chopped
1 tablespoon chili powder
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
16 oz fire roasted diced stewed tomatoes
1 teaspoon smoked sea salt 
your favorite hot sauce (this is mine.)
2 medium-sized potatoes, diced
2 medium-sized carrots, chopped
16 oz rehydrated (or 1 can, drained) garbanzo beans, black eyed peas, and kidney beans
32 oz low sodium vegetable stock

5 way:
1 box whole wheat spaghetti, cooked
1 vidalia onion, chopped
10 oz vegan cheddar cheese, shredded
more hot sauce


add the oil to a large pot on the stove over medium heat. add garlic and onion, stir to coat. let the onion soften a bit, and then add chili powder and cinnamon and stir until it is evenly mixed. add the stewed tomatoes, sea salt, and as much hot sauce as you like. i used about an ounce. stir in the potatoes carrots, and beans. you might need to add a little vegetable stock here, otherwise cover, turn heat to low, and let simmer. stir occasionally and add stock as necessary. i let it simmer for about 6 hours, and used an entire carton of stock.

this chili is great on its own, or you can serve it over spaghetti with cheese, onion, and hot sauce for the 5-way experience. (does the hot sauce make it 6-way?)

next time i'm going to change up the recipe a little to try and emulate the texture and consistency of skyline chili. (you should follow that link just to hear "at last it's skyline time," the most inspiring song ever written about chili.) i think i will make it with mostly lentils, cook the potatoes and carrots separately in the veg stock, then puree them with garbanzo and kidney beans and then add it to everything else.

a picture is coming soon! until then, meet my new friend esteban:

he's a bamboo shrimp.