5 Way Cincinnati Pizza Recipes

5-WAY CINCINNATI PIZZA

Steps:

• Heat oven to 425°F. Spray 12-inch pizza pan or 13 x 9-inch pan with nonstick cooking spray. Unroll dough place in sprayed pan. Starting at center, press out dough to edge of pan. Bake at 425°F. for 7 to 10 minutes or until light golden brown.Meanwhile, cook ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add barbecue sauce, chili powder, salt, cumin and apple pie spice mix well. Cook 1 minute, stirring constantly.Remove crust from oven. Spread ground beef mixture over partially baked crust. Top with beans, onion and cheese.Return to oven bake an additional 11 to 14 minutes or until crust is deep golden brown.Nutrition Per Serving: Calories 420 Protein 24g Carbohydrate 37g Fat 20g Sodium 1000mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CINCINNATI FIVE-WAY CHILI

Steps:

• In a small bowl, combine the first 9 ingredients; set aside.
• In a large pot, heat the oil over medium-high heat.
• Add in ground beef; cook until meat is browned, breaking up into small crumbles with a wooden spoon.
• When the beef is browned, add in onion, garlic, spice mix; stir/saute 1 minute.
• Add in tomato sauce, water, BBQ sauce, ketchup, brown sugar, vinegar, chocolate, and bay leaves.
• Bring mixture to a simmer, stirring occasionally.
• Simmer, uncovered, for 1 hour (it should look more like a thick sauce than the chili most people are used to).
• Remove bay leaves.
• To serve five-way: distribute spaghetti among 8 bowls; spoon chili over spaghetti.
• Top chili with cheddar cheese, onion, and kidney beans.

CINCINNATI CHILI 3, 4, OR 5 WAY

Steps:

• In a large pan brown ground beef along with onion, celery, bell pepper, and garlic, breaking up meat as it cooks.
• Drain any accumulated fat.
• Add rest of ingredients to pan, mixing well.
• Bring to a boil, then lower heat, cover, and simmer for 1 1/2-2 hours, stirring occasionally.
• Adjust consistency with water as needed.
• Serve your chili as follows (items for the 3,4, and 5 way listed in ingredients- others may require items not listed).
• 3-Way: chili, spaghetti, and cheese.
• 4-Way: a 3-Way plus onions or beans.
• 5-Way: spaghetti, chili, onions, beans and cheese.
• Chili spaghetti: spaghetti with chili.
• Cheese coney: hot dog, bun, mustard, chili, and cheese.
• Chili cheese sandwich: a coney minus the hot dog.
• Cincinnati burrito: chili beans wrapped in a tortilla, topped with chili, onions, tomatoes, lettuce, cheese, sour cream, and black olives.
• Cincinnati potato: baked jacket potato topped with chili, diced onions, beans and shredded cheddar cheese.
• Chili-cheese fries: french fries topped with chili and shredded cheddar cheese.
• Low-carb Coney: 3 small hot dogs (about 1 1/2 regular) in a bowl covered with chili and cheese.
• Serve oyster crackers and hot sauce on the side (crackers doused with sauce) or as a topping, if desired.

5-WAY LASAGNA (CINCINNATI LASAGNA)

Steps:

• Preheat oven to 375.
• In a large dutch oven, heat oil on medium high just until hot. Crumble ground beef into the heated pan. Add chopped onion and stir frequently until the ground beef is finely crumbled and completely brown, about 5 minutes. Reduce the heat to medium.
• To the browned beef mixture, add the tomato sauce, garlic, worcestershire sauce, chili powder, cumin, cinnamon, allspice, and cloves.
• Adjust to taste with cayenne pepper and salt, if desired.
• Reduce the heat to simmer and continue to cook, stirring from time to time, until ready to assemble the lasagna.
• Assembly:.
• Spray an 8x9x3 inch glass caserrole dish with non-stick cooking spray.
• Spread about 1 cup of the meat sauce on the bottom of the dish.
• Top with 2 lasagna noodles, 1 cup of meat sauce, 1/3 of the beans, and 1/4 cup of the cheese.
• Repeat this layer twice.
• Top with the last two lasagna noodles, remaining sauce and cheese.
• Spray a piece of aluminum foil with non-stick cooking spray (or use non-stick foil) and cover the lasagna tightly.
• Bake for 50 minutes, then uncover and bake an additional 10 minutes or until the cheese bubbles.
• Remove from oven and let rest at least 10 minutes before serving.
• NOTE: If you do not have an 8-inch square, 3-inch high casserole, use an 8-by-11.5-by 2-inch glass casserole dish and make two layers instead of four.