When it comes to comfort food, nothing beats a hearty bowl of chili. This Five Way Chili recipe is my go-to dish for a cozy night in. The blend of spices including cumin, cinnamon, and allspice, creates a rich and flavorful base that’s sure to warm your heart and your palate. The beauty of this dish is in its simplicity. It’s easy to make, and the ingredients are readily available in any pantry. This chili is not just about the heat, it’s about the harmony of flavors. Each ingredient contributes to a symphony of taste that is utterly satisfying. What I love most about this dish is its versatility. It can be served on its own, over pasta, or with a side of cornbread. It’s the perfect meal for any time of the year but especially comforting during the colder months. I hope you’ll enjoy making this recipe as much as I do. Let’s get cooking and make some chili magic!
Ingredients
- 2 lb. ground beef
- 3 c. water
- 1 (15 oz.) can tomato sauce
- 2 bay leaves
- 1/2 tsp. salt
- 2 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1 tsp. Worcestershire sauce
- 1 1/2 tsp. vinegar
- 1 1/2 tsp. ground allspice
- 2 Tbsp. chili powder
Cooking Method
- Lightly brown beef. Add water and mix. Add all other ingredients. Simmer, uncovered, 3 hours. Stir occasionally or cook in crock-pot.
Calorie: 500
Total cooking time: 3 hours 15 minutes
Difficulty level: Easy
The Great Chili Concoction
There I was, standing in the middle of my kitchen, surrounded by a mountain of ingredients that would soon transform into a hearty Five Way Chili. Trust me when I say, it’s not just about the ground beef and tomato sauce, but the symphony of spices that come together in the most delightful way. You’ve got your bay leaves, salt, ground cumin, ground cinnamon… Yes, cinnamon! I know what you’re thinking, “Cinnamon? In chili?” But yes, it works.
The Ground Beef Jig
First up, the star of our show, the 2 lb. of ground beef. I lightly browned it, a little shimmy-shake here and there. It was like watching a meaty ballet – beautiful, graceful, and slightly greasy.
The Water Waltz
Next, I added 3 cups of water into the pan. The beef seemed a bit surprised, like it was getting an unexpected bath. But it soon got over its initial shock and began to swim around like a happy little beefy fish.
The Symphony of Spices
Then came the fun part, adding all the other ingredients. I felt like a conductor leading an orchestra of flavors. The tomato sauce was the bass, setting the tone. The bay leaves, the violin, adding a touch of elegance. The salt, cumin, and Worcestershire sauce were the brass section, bold and commanding attention. The vinegar, the woodwind, sharp but necessary. The ground cinnamon and allspice, the percussion, their powerful punch echoing throughout the pan. And finally, the chili powder, the grand finale, bringing the heat and the applause.
The Simmering Serenade
Now, the wait. The chili had to simmer, uncovered, for 3 hours. It was like watching a pot never boil. But hey, good things come to those who wait, right? I stirred occasionally, just to remind the chili I was still there, still waiting. Or you could chuck it in a crock-pot and forget about it, but where’s the fun in that?
The Final Bow
After what seemed like an eternity, my chili was ready. I felt like a proud parent watching their child graduate. Yes, my chili child, you’ve grown up so well. I served it up, and let me tell you, it was worth every second of patient stirrings and the occasional “are you done yet?” glances.
The Aftermath
My kitchen looked like a spice bomb had exploded. There was chili powder on the ceiling (don’t ask), a rogue bay leaf under the fridge, and I’m pretty sure I’ll be finding ground cumin in strange places for the next week. But, it was worth it. After all, what’s a bit of mess in the pursuit of chili greatness?
So there you have it, my friends. The tale of the Great Chili Concoction. A drama filled with ground beef, water, tomato sauce, and a symphony of spices. It’s not just a recipe, it’s a journey, a dance, and a symphony all rolled into one delicious chili pot. Now, who’s got the cornbread?
