Cincinnati Chili Five-Way

Instructions

1. 1

   Start the Chili Base

   • In a large pot or Dutch oven, combine the beef broth, tomato sauce, 1 finely chopped onion, minced garlic, apple cider vinegar, and Worcestershire sauce.
   • Whisk in all the spices: chili powder, cocoa powder, cinnamon, cumin, sugar, allspice, cayenne, cloves, salt, and pepper. Stir until well combined.
   • Crumble the raw ground beef directly into the liquid. Use a spoon or whisk to break the meat apart into a fine, consistent texture. This is the key to authentic Cincinnati chili – do not brown the meat beforehand.
   • Add the bay leaf to the pot.
2. 2

   Simmer the Chili

   • Bring the mixture to a boil over medium-high heat, stirring occasionally.
   • Once boiling, immediately reduce the heat to the lowest possible setting to maintain a very gentle simmer.
   • Cook, uncovered, for at least 2 hours, stirring every 20-30 minutes to prevent sticking. The chili is ready when it has thickened significantly and a layer of reddish fat has risen to the top.
3. 3

   Finish the Chili and Cook Pasta

   • During the last 30 minutes of simmering, use a ladle to skim off any excess fat from the surface for a cleaner finish.
   • About 20 minutes before serving, bring a large pot of water with 1 tbsp of salt to a rolling boil.
   • Cook the spaghetti according to package directions until al dente. Drain well.
   • Remove the bay leaf from the finished chili.
4. 4

   Assemble the Five-Way

   • On each plate, start with a bed of hot, cooked spaghetti.
   • Ladle a generous amount of chili over the spaghetti. This is a 'Two-Way'.
   • Top with a layer of warmed kidney beans for a 'Three-Way'.
   • Sprinkle a layer of the remaining finely chopped raw onion over the beans for a 'Four-Way'.
   • Finish with a heaping mound of finely shredded cheddar cheese to complete the 'Five-Way'. Serve immediately with oyster crackers on the side.