Cincinnati Chili (Three-Way, Four-Way or Five-Way)

Why you’ll love it

• A unique flavor: warm, slightly sweet spices make it unforgettable.
• Easy method: no browning, just simmer.
• Freezer friendly: make a big batch for busy nights.

Quick facts

Ingredients

For the chili

• 2 lb (900 g) lean ground beef (85/15)
• 4 cups (1 liter) cold water or beef broth
• 1 large onion, very finely chopped
• 4 garlic cloves, minced
• 1 can (15 oz / 425 g) tomato sauce
• 2 tbsp chili powder
• 1 tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/2 tsp cayenne pepper
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 2 tsp salt

To serve

• 1 lb (450 g) spaghetti, cooked
• 4 cups finely shredded mild cheddar
• Diced white onion, warm kidney beans, oyster crackers and hot sauce

Step-by-step method

1. Start cold. Put the raw ground beef and cold water in a large pot. Break the meat apart with a whisk or potato masher until it is in very fine bits. This gives the classic smooth texture, so don’t brown it first.

2. Bring to a boil. Heat over medium-high, stirring, until it boils. Skim off any foam.

3. Add everything else. Stir in the onion, garlic, tomato sauce, all the spices, cocoa, vinegar, Worcestershire, bay leaves and salt.

4. Simmer low and slow. Lower the heat and simmer uncovered for 1 1/2 to 2 hours, stirring every 15 minutes, until thickened but still saucy.

5. Skim the fat. Remove the bay leaves. Skim off excess fat from the surface (or chill overnight and lift off the hardened fat).

6. Build your “way”. Place spaghetti on a plate, ladle chili over it, add beans and/or onions if you like, and finish with a generous mound of cheddar. Serve with oyster crackers and hot sauce.

Tips for the best result

• The chili tastes even better the next day, when the spices have melded.
• Shred the cheese yourself on the finest holes of a grater for that fluffy, cloud-like topping.
• Also great on hot dogs: that’s a “Cheese Coney”.

Storage and reheating

Refrigerate the chili up to 4 days or freeze up to 4 months. Reheat over medium heat with a splash of water.