According to legend, Cincinnati Chili was created by a Middle-Eastern immigrant who combined his favourite spices with meat sauce, put the conglomeration on top of pasta, added traditional ‘chili’ accompaniments, and marketed it well.

Whatever the truth of the matter, Cincinnati Chili is a unique and fabulously delicious meal – a filling combination of sweet and savoury with a tiny ‘kick’ of spice.

Real 5 alarm chili is made with a copious amount of ground beef, which is cooked in the highly spiced tomato sauce, producing a thick, very fine texture.

This recipe uses an eggplant/walnut combination, instead of the traditional ground beef.

FYI: The ‘alarms’ in a 5 alarm chili are the following add ins.

  • 2 Alarm Pasta topped with Cincinnati style chili
  • 3 Alarm Pasta, Chili, Sharp Cheddar Cheese
  • 4 Alarm Pasta, Chili, Cheese, Chopped Onions
  • 5 Alarm Pasta, Chili, Cheese, Onions, Kidney Beans

2c cooked kidney beans
1 c oil

2/3 c (2 3/4 oz or 65g) Better Batter Gluten Free Flour

1 1/2 c minced onion

1 clove minced garlic

1 tbsp chili powder

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground cumin

1/4 tsp cayenne pepper

1/2 tsp salt

1 1/2 tbsp cocoa

1 15oz can diced tomatoes with chilis

1 tbsp Worcestershire sauce

1 tbsp apple cider vinegar

1 c water

1 1/2 c eggplant processed with 1 1/2c walnuts and 1 tbsp gf tamari

Cooked pasta

Sharp Cheddar Cheese


Extra Kidney beans


In a blender, combine the 2c kidney beans and flour and blend til smooth.

In a large pot, heat the oil. Add the bean paste and cook, stirring, until the bean paste absorbs most of the liquid and begins to thicken. You’ll need to scrape the bottom of the pan continuously.

Add the rest of the seasonings, ending with the water.

Simmer, uncovered, for at least an hour or up to three hours.

Stir in the eggplant/walnut mixture and heat until just heated through.

Serve on top of pasta, with toppings, if desired.