Author Notes
Rather than being hot or spicy like most chilis, Cincinnati chili has a spicy sweetness to it. The secret ingredients? Cocoa powder and ground cinnamon.
Aside from its difference in flavor, Cincinnati chili is also different in the way that it is eaten. It can be eaten as a 3-way, a 4-way, or a 5-way.
3-Ways: Spaghetti + chili + cheese
4-Ways: Spaghetti + chili + cheese + onions or beans
5-Ways: Spaghetti + chili + cheese + onions + beans
—SavvyJulie
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Ingredients
- For the Chili
-
4 cups
water
-
6 ounces
tomato sauce
-
3
garlic cloves, minced
-
2 teaspoons
ground cinnamon
-
1 teaspoon
ground cumin
-
1 teaspoon
(scant) ground allspice
-
2 teaspoons
cocoa powder
-
1 tablespoon
salt
-
1/2 teaspoon
ground black pepper
-
2 tablespoons
apple cider vinegar
-
Up to 1/2 teaspoon dried pepper flakes, to taste
-
1 pound
ground beef
- For Serving
-
12 ounces
spaghetti
-
2 cups
shredded cheddar cheese
-
1
medium onion, chopped
-
1 1/2 cups
beans, soaked and cooked
Directions
-
Combine the first 11 ingredients (through dried pepper flakes) in a large stockpot. Crumble in the ground beef.
-
Cover the pot and cook over high heat, bringing the mixture to a boil. Uncover and reduce to a simmer. Cook, stirring occasionally, for 45 minutes to an hour, or until the chili is the consistency you want.
-
While the chili cooks, prepare the rest of your toppings…cook the pasta according to package directions and shred the cheese. Heat the beans in a medium-sized skillet until warmed through. Heat the chopped onions in a small skillet over low heat until softened, about 12-15 minutes.
-
To assemble: Fill the bottom of your plate or bowl with pasta. Top with chili, followed by cheese. Finish with onions and beans, if eating a 4- or 5-way dish. Enjoy!
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