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.

Ingredients

Recipe Yield: 100 servings

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

Instructions

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.
Add meat and blend thoroughly. Simmer for 3 hours on low, uncovered. Place chili in warming cart and hold above 135°F.
Cook pasta according to package instructions. Hold pasta above 135°F.
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.

Cincinnati 3-Way Chili

Ingredients

Instructions

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