by Jon Emanuel, Executive Chef
Cincinnati chili is a regional chili that is more like a sauce than traditional chili. Cincinnati chili lovers order their chili by number: Two-, Three-, Four-, or Five-Way. Let your guest create their own final product!
Two-Way Chili: Chili served on spaghetti
Three-Way Chili: Additionally topped with shredded cheddar cheese
Four-Way Chili: Additionally topped with chopped onions
Five-Way Chili: Additionally topped with kidney beans
- 1 large onion, chopped
- 1 lb extra-lean ground beef
- 1 clove garlic, minced
- 1 T chili powder
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp red (cayenne) pepper
- 1/2 tsp salt
- 1 1/2 T unsweetened cocoa or 1/2 oz grated unsweetened chocolate
- 1 (15 oz) can tomato sauce
- 1 T Worcestershire sauce
- 1 T cider vinegar
- 1/2 C water
- 1 (16 oz) package uncooked dried spaghetti pasta
- Oyster crackers
- In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until the ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayene pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1-1/2 hours. Remove from heat.
- Cook the spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).
- Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.