Ingredients:

  • 2 lb Lean Ground Beef (85-90%)
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 4 cups Beef Broth (low sodium)
  • 6 oz Tomato Paste
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Worcestershire Sauce
  • 3 Tbsp Chili Powder (mild)
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Unsweetened Cocoa Powder
  • 1 tsp Ground Cinnamon
  • 1 tsp Dried Oregano
  • 1/2 tsp Ground Allspice
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Cayenne Pepper
  • 2 Bay Leaves
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 1 lb Dry Spaghetti
  • 1 can (15 oz) Kidney Beans, rinsed (for topping)
  • 5 cups Shredded Cheddar Cheese, finely grated (for topping)
  • 1/2 cup White Onion, finely chopped (for topping)

Instructions:

  1. Combine Ingredients (Unconventional Start): In a cold stock pot or Dutch oven, combine the raw ground beef, chopped yellow onion, minced garlic, and the beef broth (plus 1 cup water if using). Do not brown the meat first.
  2. Break Up the Meat: Using a potato masher or wooden spoon, thoroughly break the raw beef into the liquid until it is very fine, almost like tiny granules. This step is critical for achieving the signature Cincy texture.
  3. Heat and Skim: Place the pot over medium-high heat and bring the mixture just to a boil, stirring constantly. As the mixture heats, continuously skim off any foam or impurities that rise to the surface.
  4. Add Aromatics and Spices: Reduce the heat to low. Stir in the tomato paste, Worcestershire sauce, and the entire pre-mixed Signature Spice Blend (Chili Powder, Cumin, Cocoa, Cinnamon, Oregano, Allspice, Cloves, Cayenne, Salt, Pepper, and Bay Leaves). Stir well until completely homogenous.
  5. Simmer and Develop Flavor: Cover the pot loosely and maintain a very low, gentle simmer for a minimum of 2 hours 30 minutes, stirring every 20–30 minutes to prevent scorching. The mixture should reduce significantly and thicken into a sauce consistency.
  6. Skim the Fat: Towards the end of the cooking time, use a fine mesh skimmer or large spoon to remove as much rendered fat as possible from the surface.
  7. Finish Seasoning: Remove the bay leaves. Stir in the 2 Tbsp of Apple Cider Vinegar. Taste the Cincinnati Chili and adjust salt and pepper if necessary.
  8. Cook the Spaghetti: While the chili finishes, cook the 1 lb of spaghetti according to package directions until al dente. Drain well.
  9. Assemble the 'Ways': Serve the hot chili over the spaghetti, then top with heated kidney beans, finely grated Cheddar cheese, and chopped white onion for the full 5-Way presentation.