📝 About This Recipe
Born in the 1920s from Macedonian immigrant roots, Cincinnati chili is a unique, Mediterranean-spiced meat sauce that defies traditional Tex-Mex expectations. This 'Five-Way' version is the ultimate regional treasure, featuring a rich, cocoa-infused chili layered over spaghetti and topped with beans, onions, and a mountain of finely shredded cheddar. It is a comforting, aromatic masterpiece that perfectly balances sweet spices with savory beef for a flavor profile unlike any other.
🥗 Ingredients
The Chili Base
- 2 pounds Ground Beef (80/20 lean-to-fat ratio preferred)
- 1 quart Water (or beef broth for extra depth)
- 15 ounces Tomato Sauce (plain canned sauce)
- 1 large Yellow Onion (finely grated or pureed)
- 3 cloves Garlic (minced)
The Signature Spice Blend
- 1/4 cup Chili Powder
- 1 tablespoon Unsweetened Cocoa Powder (the secret for color and depth)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cloves
- 1 Bay Leaf
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Worcestershire Sauce
- 1/4 teaspoon Cayenne Pepper (adjust for heat)
- to taste Salt and Black Pepper
The Five-Way Assembly
- 1 pound Dried Spaghetti (broken in half if desired)
- 15 ounces Kidney Beans (canned, rinsed and warmed)
- 1 medium White Onion (finely diced)
- 12 ounces Sharp Cheddar Cheese (freshly and finely shredded into 'pillows')
- 1 bag Oyster Crackers (served on the side)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the raw ground beef and water. Use a whisk to break the beef into very fine crumbles until it resembles a thin slurry; this is the secret to the signature smooth texture.
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2
Bring the beef and water mixture to a boil over medium-high heat, stirring frequently to ensure no large clumps form.
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3
Once boiling, reduce the heat to low and skim off any gray foam that rises to the surface with a spoon.
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4
Stir in the tomato sauce, pureed yellow onion, and minced garlic until well incorporated.
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5
Add the chili powder, cocoa powder, cinnamon, cumin, allspice, cloves, cayenne, salt, and pepper. Stir until the spices are fully bloomed and fragrant.
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6
Add the bay leaf, apple cider vinegar, and Worcestershire sauce. Stir to combine.
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7
Simmer the chili uncovered over low heat for 1.5 to 2 hours. The chili should thicken but remain a pourable sauce, not a thick stew. If it gets too thick, add a splash of water.
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8
While the chili simmers, prepare the 'Five-Way' components: finely dice the white onion, warm the kidney beans, and shred the cheddar cheese using the smallest holes on your grater for a light, fluffy texture.
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9
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain well.
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10
Remove the bay leaf from the chili. Taste and adjust salt or cayenne as needed.
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11
To assemble 'Five-Way' style: Start with a bed of spaghetti on a shallow oval plate. Ladle a generous portion of chili over the pasta.
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12
Layer a spoonful of warm kidney beans over the chili, followed by a sprinkle of diced white onions.
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13
Finish with a massive mound of shredded cheddar cheese. The heat from the chili should just barely begin to melt the bottom of the cheese pile.
💡 Chef's Tips
Never brown the meat first; the 'boiling' method is essential for the authentic fine-grain texture of Cincinnati chili. For the best flavor, make the chili a day in advance, refrigerate, and skim off the hardened fat before reheating. Always hand-grate your cheese; pre-shredded cheese is coated in potato starch and won't melt into the 'fluffy' texture required. Use a whisk during the initial mixing phase to ensure the beef is completely broken down into tiny pieces. If you prefer it 'Four-Way,' simply omit either the beans or the onions according to your preference.
🍽️ Serving Suggestions
Serve with a side of oyster crackers and a bottle of hot sauce for extra kick. A cold glass of milk or a local Midwestern root beer balances the warm spices beautifully. Provide a side of coleslaw to add a cool, crunchy contrast to the rich chili. Don't forget the bib! Authentic Cincinnati chili is notoriously messy and best enjoyed with abandon. For a 'Three-Way,' serve just the spaghetti, chili, and cheese.