Cincinnati Chili (3-Way)

Cincinnati chili traces its roots to Greek immigrant cooks in Ohio who folded warm Mediterranean spices into a Midwestern meat sauce. A classic 3-way ladles that cinnamon-and-cocoa-scented chili over spaghetti and crowns it with a heap of shredded cheddar.

Serves 6 · 20 min prep · 90 min cook

Estimate for one serving

• 780 cal
• 42g protein
• 62g carbs
• 38g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 2 lb ground beef (80/20)
• 1 large yellow onion
• 4 cloves garlic
• 15 oz tomato sauce
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp unsweetened cocoa powder
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 2 bay leaves
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb spaghetti
• 12 oz sharp cheddar cheese, shredded
• 1 cup oyster crackers
• 1 tbsp neutral oil

Instructions

1. 1Dice the onion fine and mince the garlic. Shred the cheddar if it is not already shredded and keep it cold so it stays fluffy for plating.
2. 2Heat the oil in a wide Dutch oven or heavy 5-quart pot over medium-high heat. Add the ground beef and onion; sear, breaking the meat into very small crumbles with a wooden spoon, until no large pink pieces remain and the onion softens, 8 to 10 minutes.
3. 3Stir in the garlic, chili powder, cinnamon, cocoa powder, cumin, allspice, oregano, cayenne, salt, and black pepper. Toast the spices with the meat for 1 full minute until fragrant.
4. 4Pour in the tomato sauce, beef broth, Worcestershire, and vinegar. Add the bay leaves and scrape up any browned bits from the bottom of the pot.
5. 5Bring to a lively simmer, then reduce heat to low. Partially cover and cook at a gentle bubble for 45 to 60 minutes, stirring every 10 minutes, until the chili is loose but glossy and the meat is fine-textured.
6. 6Remove from heat, discard the bay leaves, and taste. Adjust salt or a pinch more cayenne if needed. Let the chili rest off heat for 10 minutes so the fat settles and the spices round out.
7. 7Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until just tender, 9 to 11 minutes depending on the brand. Drain well; do not rinse.
8. 8Warm wide shallow bowls or plates. Twirl a generous nest of spaghetti into each.
9. 9Ladle a full cup of chili over each spaghetti nest so it pools into the strands.
10. 10Heap a tall mound of cold shredded cheddar over the hot chili so it softens but does not fully melt—this is the classic 3-way look.
11. 11Serve at once with oyster crackers on the side and hot sauce at the table for anyone who wants extra heat.