Cincinnati 3-Way Chili

Recipe courtesy of Jessica Shelly.

“This recipe is a tradition in Cincinnati made with a special secret blend of spices and flavors, including chocolate! It’s one of our most popular menu items!”
Ms Jessica Shelly, MBA, REHS, RS stated on her winning recipe for the 2013 BARILLA FOODSERVICE CHEF RECIPE CONTEST.

HACCP Process #2 Same Day Service

Each serving provides 2 oz. eq. whole grain and 2 oz. eq. meat/meat alternative and 1/8 cup red/orange vegetable

12 pounds 8 ounces Barilla Whole Grain Enriched Spaghetti
12 pounds 8 ounces ground beef, raw, 85/15
1 1/2 gallons water
5 pounds 4 ounces fresh onions
1 pouch (105 ounces) concentrated crushed tomatoes, low sodium
3/8 cup worcestershire sauce
1 1/2 cup cider vinegar
2 tablespoons ground cumin seed
1 1/2 cups chili powder
2 tablespoons ground cayenne pepper
1/4 cup fresh minced garlic
3/8 cup cocoa, unsweetened powder
1 1/2 teaspoon ground cloves
2 tablespoons ground cinnamon
2 tablespoons salt
6 whole bay leaves
3 pounds 2 ounces shredded sharp american cheese

Prior to Day of Service

Pre-prep: Clean and sanitize prep area.



  1. Pull ground beef from freezer.
  2. Place meat in waterproof container, cover and date stamp.
  3. Place beef in cooler on bottom shelf to thaw overnight.
  4. Wash hands thoroughly.

CCP: Hold below 41°F


Day of Service

Pre-prep: Clean and sanitize prep area. Wash hands thoroughly.


  1. Mix spices in small bowl, cover and set aside.
  2. Pull pouch of crushed tomatoes from storage and wipe off package.
  3. Do not drain the tomatoes.
  4. Wash hands thoroughly.
  5. Pull onions from dry storage, clean and rinse onions. Pat dry.
  6. Wash hands thoroughly.
  7. Using a vegetable processor or knives, dice onion. To yield 3 quarts.

Prep: Pull beef from cooler.

CCP: Prepare foods at room temperature in two hours or less.


  1. In steam jacket kettle or tilt skillet add beef and 1 1/2 gallons of water. Bring to a simmer while stirring until the ground beef is in very small pieces.
  2. Simmer for 30 minutes and then add all remaining chili ingredients.
  3. Simmer for 3 hours on low, uncovered.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.

Hold: Remove bay leaves. Place chili in warming cart and hold above 135°F.

CCP: Hold above 135°F.

Cook – Boiling method:

  1. Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
  2. Add pasta to boiling water, return to a boil as quickly as possible.
  3. Cook pasta for 4 minutes.
  4. Drain pasta as quickly as possible.
  5. Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.

* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

SOP: Batch cook as necessary to insure best end product and nutritional.

Hold: Place pasta in warming cart and hold above 135°F.

CCP: Hold above 135°F


  1. 1 cup pasta using 8 ounce spoodle.
  2. Topped with 1/2 cup chili using 4 ounce ladle.
  3. Add 1/8 cup or 0.5 ounce of shredded cheese using #30 disher.
  4. Each serving is 11.5 ounces or 326 grams.

CCP: Hold above 135°F

*Note: Place bay leaves in cheese cloth before adding and remove prior to serving.