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Cincinnati 3-Way Chili

Cincinnati 3-Way Chili

This warm and earthy dish draws its character from the city's Greek immigrants who introduced flavors like cinnamon to this hearty bowl. Each serving provides 2 oz eq grain, 2 oz eq M/MA, 1/8 cup red/orange vegetable, 1/8 cup beans.


Recipe Yield: 100 servings
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Amount Item
4  #10 cans Kidney beans, undrained
4  #10 cans Diced tomatoes, undrained
5 1/4  lb Onions, fresh, diced (to yield 3 qts. diced)
1  qt Hot water
6  Tbsp Worcestershire sauce
3/4  c Cider vinegar
4  bags Foothill Farms® Chili Seasoning (#V417)
6  Tbsp Unsweetened cocoa powder
1 1/2  tsp Ground cloves
2  Tbsp Cinnamon
12  lb Beef crumbles, fully-cooked
12 1/2  lb Whole grain enriched spaghetti
3 1/8  lb Shredded American cheese


  1. In a steam jacket kettle, combine beans, tomatoes, onions, water, Worcestershire sauce, vinegar, contents of chili packages (8.05 oz each), cocoa, cloves and cinnamon. Mix well.
  2. Add meat and blend thoroughly. Simmer for 3 hours on low, uncovered. Place chili in warming cart and hold above 135°F.
  3. Cook pasta according to package instructions. Hold pasta above 135°F.
  4. To serve: 1 cup pasta, using a 1-1 cup spoodle. Top with 1/2 cup chili using 4 oz ladle. Add 1/8 cup or 0.5 oz of shredded cheese using 1 #30 scoop.