Four Way Cincinnati Chili

This classic Cincinnati-style chili offers a unique twist on traditional Tex-Mex fare. Instead of a thick stew, this recipe features a thin, flavorful meat sauce simmered with warm spices like cinnamon, cumin, and allspice. The "Four Way" serving style layers the spicy meat sauce over hot spaghetti, topped generously with shredded cheddar cheese, chopped raw onions, and baked beans. It delivers a complex flavor profile that balances savory beef with aromatic spices and the creaminess of cheese. Perfect for a hearty weeknight dinner or a casual gathering, this dish brings a distinctive, satisfying comfort food experience to your table that is both nostalgic and deeply flavorful.

Cooking Method: Baking, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 426

Dietary: Vegetarian

Description

This classic Cincinnati-style chili offers a unique twist on traditional Tex-Mex fare. Instead of a thick stew, this recipe features a thin, flavorful meat sauce simmered with warm spices like cinnamon, cumin, and allspice. The "Four Way" serving style layers the spicy meat sauce over hot spaghetti, topped generously with shredded cheddar cheese, chopped raw onions, and baked beans. It delivers a complex flavor profile that balances savory beef with aromatic spices and the creaminess of cheese. Perfect for a hearty weeknight dinner or a casual gathering, this dish brings a distinctive, satisfying comfort food experience to your table that is both nostalgic and deeply flavorful.

Directions

1
Coat a large Dutch oven with cooking spray and place over medium-high heat until hot.
2
Add 2 cups of the chopped onion, green pepper, minced garlic, and ground round to the pot.
3
Cook until the meat is browned, stirring occasionally to crumble the beef.
4
Add ground cinnamon, paprika, chili powder, cumin, allspice, marjoram, and nutmeg to the meat mixture.
5
Cook the spices for 1 minute, stirring constantly to release their aromas.
6
Stir in the salt, pepper, and chopped tomatoes with their juices.
7
Bring to a simmer, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
8
Arrange the hot cooked spaghetti on individual serving plates.
9
Spoon the chili mixture generously over the spaghetti.
10
Top each plate with shredded cheddar cheese and the remaining 1 1/2 cups of chopped onion.
11
Serve immediately with oyster crackers on the side.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 426kcal

% Daily Value *
Cholesterol 91mg31%
Sodium 125mg6%
Protein 30.7g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Cincinnati chili, four way chili, spaghetti chili, beef chili, cinnamon, cumin, allspice, cheddar cheese, spaghetti, comfort food, ground beef, spice rub, hearty dinner, simmered sauce

Read it online: https://www.chefs-mate.com/recipe/four-way-cincinnati-chili/