By Kevin Williams
A pot of homemade chili is a great comfort on a cold winter's day. Amish cooks love chili because it is a classic one-pot dish that fits in well with Plain culinary traditions. Many Amish will use sausage instead of hamburger or even venison.
Here in my area of the country chili is elevated to a different level with Cincinnati-style versions dominating the menus. Locals order chili by "ways" (I know, probably sounds odd to those outside of Greater Cincinnati). The predominant chili parlors in Cincinnati are Skyline and Gold Star (I've always been more of a Skyline fan) An example of the "ways"
- Two-way: spaghetti topped with chili
- Three-way: spaghetti, chili, and cheese
- Four-way: spaghetti, chili, onions, and cheese
- Four-way bean: spaghetti, beans, chili, and cheese[
- Five-way: spaghetti, beans, chili, onions, and cheese
If you are a carnivore, the five way is the only way to go as far as I'm concerned. Anyway (ha, unintentional pun), back to the Amish.....the chili isn't quite so complicated in their kitchens, just a simmering pot of goodness. Here is a recipe that first appeared in The Amish Cook column back in 1999.
- HOMEMADE CHILI
- 11/2 lb. of fresh ground beef
- 3 cup tomato juice
- 1 can of kidney beans
- 2 medium onions
- 1 Tbls. of chili powder
- ¼ -½ cup of brown sugar
- salt to taste
- Brown hamburger and onion in a deep pot.
- Add remaining ingredients and bring to a boil.
- Spaghetti can also be cooked and added to the soup.
- Cook until spaghetti is done, about 5 – 10 minutes on medium high.