Using tomato products seasoned with spices and garlic cuts down on the ingredient list. Serve the chili with sour cream, shredded cheese, and chopped tomato.
- 1½ pounds ground beef
- 1 onion, chopped
- 2 tablespoons flour
- 1 4-ounce can chopped jalapeños, undrained
- 2 8-ounce cans tomato sauce with seasonings
- 2 14-ounce cans diced tomatoes with garlic, undrained
- 1 cup water
In large saucepan, cook ground beef and onion over medium heat, stirring frequently to break up meat, about 4 to 5 minutes. When beef is browned, drain off half of the liquid. Sprinkle flour over beef; cook and stir for 2 minutes.
Add remaining ingredients, bring to a simmer, and simmer for 10 to 15 minutes, until flavors are blended and liquid is thickened. Serve immediately.
In Cincinnati, “five-way chili” means chili served with spaghetti, cheddar cheese, beans, and chopped raw onions. If you vary the additions, you'll be serving “two-way” (with spaghetti), “three-way” (spaghetti and cheese), and “four-way” (three-way plus raw onions). “One-way,” of course, is plain chili.