Ohio: Cincinnati Chili

Servings: 4

Ingredients

For the Chili

1 lb ground beef

2 cups water

1 small onion, finely diced

2 cloves garlic, minced

1 cup tomato sauce

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tbsp apple cider vinegar

1 tbsp chili powder

1 1/2 tsp ground cumin

1 tsp ground cinnamon

1/2 tsp unsweetened cocoa powder

1/2 tsp paprika

1/4 tsp ground allspice

1/4 tsp ground cloves

1/2 tsp garlic powder

3/4 tsp salt, plus more to taste

1/4 tsp black pepper

Pinch of cayenne pepper, optional

For Serving

Cooked spaghetti

Finely shredded cheddar cheese

Kidney beans, optional

Finely diced raw onion, optional

Instructions

Add the ground beef and water to a large pot. Use a wooden spoon or potato masher to break the raw beef into very fine pieces.

Bring to a gentle simmer over medium heat. Add the diced onion and garlic and simmer for about 10 minutes, continuing to break up the beef as it cooks.

Stir in the tomato sauce, tomato paste, Worcestershire sauce, apple cider vinegar, chili powder, cumin, cinnamon, cocoa powder, paprika, allspice, cloves, garlic powder, salt, black pepper, and cayenne, if using.

Reduce the heat and gently simmer uncovered for 45–60 minutes, stirring occasionally. The chili will start fairly thin but will thicken as it reduces.

Taste and adjust the salt and seasonings as needed.

Spoon the chili over cooked spaghetti and top generously with finely shredded cheddar cheese.

Cincinnati Chili “Ways”

2-Way: Spaghetti + chili
3-Way: Spaghetti + chili + cheddar cheese
4-Way: Spaghetti + chili + cheddar + diced onion OR kidney beans
5-Way: Spaghetti + chili + cheddar + diced onion + kidney beans