This classic Cincinnati-style chili is a unique twist on traditional chili, featuring a complex blend of warm spices like cinnamon, allspice, and nutmeg. The result is a savory, slightly sweet, and aromatic meat sauce that is distinctly different from Texas-style chili. It is traditionally served in various “ways,” most commonly over spaghetti noodles. This recipe delivers a comforting, hearty meal that is perfect for weeknight dinners or casual gatherings. The combination of ground beef, tomatoes, and an exotic spice profile creates a deep, satisfying flavor that pairs beautifully with sharp cheddar cheese, diced onions, and oyster crackers. It’s a regional favorite that brings a unique culinary experience to your table.
Four Way Cincinnati Chili
Description
This classic Cincinnati-style chili is a unique twist on traditional chili, featuring a complex blend of warm spices like cinnamon, allspice, and nutmeg. The result is a savory, slightly sweet, and aromatic meat sauce that is distinctly different from Texas-style chili. It is traditionally served in various "ways," most commonly over spaghetti noodles. This recipe delivers a comforting, hearty meal that is perfect for weeknight dinners or casual gatherings. The combination of ground beef, tomatoes, and an exotic spice profile creates a deep, satisfying flavor that pairs beautifully with sharp cheddar cheese, diced onions, and oyster crackers. It&# 226;ÂÂs a regional favorite that brings a unique culinary experience to your table.Ingredients
Directions
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Coat a large Dutch oven with cooking spray and place over medium-high heat until hot.
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Add 2 cups of the chopped onion, the chopped green pepper, minced garlic, and ground round.
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Cook until the meat is browned, stirring frequently to break up and crumble the beef.
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Add the ground cinnamon, paprika, chili powder, cumin, allspice, marjoram, nutmeg, and cinnamon stick.
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Stir to combine and cook for 1 minute to toast the spices.
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Add the salt, pepper, and undrained tomatoes (including their juices).
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Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally.
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Remove and discard the cinnamon stick before serving.
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Arrange the cooked spaghetti on individual serving plates.
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Spoon the hot chili sauce evenly over the spaghetti.
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Top with the shredded cheddar cheese and the remaining 1 1/2 cups of chopped raw onions.
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Serve immediately with oyster crackers on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 526.1kcal
- % Daily Value *
- Total Fat 16.9g26%
- Saturated Fat 4.3g22%
- Cholesterol 90.8mg31%
- Sodium 3794.1mg159%
- Total Carbohydrate 71.7g24%
- Dietary Fiber 24.4g98%
- Sugars 17.0g
- Protein 33.6g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cincinnati chili is traditionally served in various "ways." A "3-way" is chili over spaghetti with cheese. A "4-way" includes diced raw onions. A "5-way" adds oyster crackers. A "6-way" includes both green peppers and onions.
For a richer flavor, you can add a small amount of cocoa powder or a splash of red wine to the sauce while simmering.
The chili tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Ensure the tomatoes are well-chopped if using whole canned tomatoes to achieve the correct sauce consistency.
