Cincinnati Chili Five-Way
A uniquely spiced meat sauce ladled over a bed of spaghetti and topped with kidney beans, diced onions, and a mountain of finely shredded cheddar cheese. This Ohio icon brings together Mediterranean-inspired warm spices and classic American chili for a soul-warming plate that's part comfort food, part culinary adventure.
For 4 servings
- prep
Soak the kidney beans overnight.
Rinse the dried kidney beans and place them in a bowl with enough water to cover by 3 inches. Soak for at least 8 hours or overnight. Drain and rinse before cooking.
- boil · ~55 min
Cook the kidney beans until tender.
Add the soaked beans to a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45-60 minutes until tender but not mushy. Drain and set aside.
- saute · ~15 min
Brown the ground beef with onions and garlic.
1.Heat oil in a large heavy-bottomed pot over medium-high heat.2.Add the finely chopped onions and cook until translucent (4-5 min).3.Add minced garlic and cook until fragrant (30 sec).4.Add ground beef and cook, breaking it up with a wooden spoon, until browned (8-10 min).TIPBreak the beef into very fine crumbles — Cincinnati chili has a distinct fine-textured meat, almost like a meat sauce. - mix · ~4 min
Add the spice blend and liquids.
1.Stir in chili powder, cinnamon, allspice, cumin, and cocoa powder until fragrant (1 min).2.Add tomato paste and cook, stirring constantly, for 2 minutes.3.Pour in tomato sauce, 3 cups water, vinegar, and Worcestershire sauce.4.Add the bay leaf and 1 pinch of salt. Stir well to combine.TIPDon't rush blooming the spices — this step wakes up the dried spices and builds depth. - simmer · ~90 min
Simmer the chili low and slow.
Bring the mixture to a gentle boil, then reduce heat to the lowest setting. Simmer uncovered for 90 minutes, stirring occasionally, until the chili thickens and the flavors meld deeply. The meat should be very fine and the sauce rich. Remove the bay leaf.
TIPThe chili should be slightly thinner than a typical chili — it's meant to coat spaghetti, not sit on top as a thick stew. - boil · ~10 min
Cook the spaghetti.
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt, then cook the spaghetti until al dente according to package directions (about 8-10 minutes). Drain well.
- assemble · ~2 min
Build the Five-Way plate.
1.Place a mound of hot spaghetti on each plate.2.Ladle a generous amount of chili over the spaghetti.3.Top with the cooked kidney beans.4.Add a layer of finely diced raw onion.5.Finish with a heaping mound of finely shredded cheddar cheese.TIPThe cheese goes on last, right before serving — the heat from the chili melts it just slightly, but it should stay distinct and fluffy. - serve
Serve immediately with oyster crackers on the side.
Bring the plates to the table right away. Pass oyster crackers for sprinkling over the top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For authentic texture, break the ground beef into very fine crumbles while browning — almost like a meat sauce, not chunky chili.
- 2Bloom the dried spices (chili powder, cinnamon, allspice, cumin) in the hot fat for 1 minute before adding liquid to maximize their flavor.
- 3Simmer uncovered for the full 90 minutes to allow the chili to thicken slightly and the flavors to meld; the sauce should be loose enough to coat spaghetti.
- 4Cook the kidney beans until tender but not mushy — they should hold their shape when spooned on top of the chili.
- 5Shred the cheddar cheese on the smallest holes of a box grater for that signature fluffy, melt-in-your-mouth topping.
- 6Assemble the five-way in the exact order: spaghetti, chili, beans, onion, cheese — the cheese goes on last so the residual heat melts it gently.
- 7Let the chili cool completely, then refrigerate in an airtight container for up to 3 days; the flavor improves overnight.
Adapt it for your goals.
Vegetarian
Replace the ground beef with 2 cups of cooked lentils or a plant-based ground meat substitute for a vegetarian version that still has a fine, meaty texture.
spicySpicy
Add 1-2 minced fresh jalapeños or 1 teaspoon cayenne pepper with the spice blend for a fiery kick that complements the sweet cinnamon and allspice.
smokySmoky
Swap 1 tablespoon of the chili powder for smoked paprika to add a subtle campfire smokiness that deepens the chili's complexity.
gluten freeGluten-free
Serve the five-way over gluten-free spaghetti or rice noodles instead of traditional wheat pasta; the chili itself is naturally gluten-free.
lighterLighter
Use 90/10 lean ground beef, skip the oil, and reduce the cheddar cheese to 100g for a lower-fat version that still delivers the iconic flavor profile.
Why this is on our healthy list.
High in Plant Fiber
Kidney beans and onions provide a generous amount of dietary fiber, supporting healthy digestion and helping you feel full longer.
Rich in Protein
Ground beef and kidney beans combine to deliver a substantial protein punch, essential for muscle repair and satiety.
Contains Antioxidants
Cocoa powder, cinnamon, and allspice are all rich in polyphenol antioxidants that may help reduce inflammation and oxidative stress.
Good Source of B Vitamins
The beef in this dish is a natural source of B vitamins, including B12, which supports energy metabolism and nervous system health.
Frequently asked questions
No — Cincinnati chili is intentionally thinner than traditional chili because it's meant to coat spaghetti, not be eaten as a thick stew. If it's too thick, add a splash of water or tomato sauce.
