Cincinnati Chili 3 4 or 5 Way
Transform your dinner table into a Midwest classic with this irresistible recipe for Cincinnati Chili 3, 4, or 5 Way! Unlike your typical chili, this iconic dish blends bold spices like cinnamon, allspice, and cloves with unexpected depth from dark chocolate, creating a rich, savory-sweet sauce that simmers to perfection. Piled high over al dente spaghetti, this unique chili is layered with options: go "3-Way" with a topping of sharp shredded cheddar cheese, "4-Way" with beans or onions, or "5-Way" with both for the full Cincinnati experience. Perfect for family dinners or game day feasts, this hearty meal is as customizable and comforting as it is flavorful. Don't forget the oyster crackers for an authentic touch!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large white onion, finely chopped
- 4 cloves garlic cloves, minced
- 6 ounces tomato paste
- 4 cups beef broth
- 15 ounces tomato sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 ounce dark chocolate, finely grated
- 2 tablespoons chili powder
- 1 teaspoon cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 0.5 teaspoons ground cloves
- 0.5 teaspoons cayenne pepper
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 16 ounces spaghetti
- 2 cups shredded cheddar cheese
- 15 ounces canned kidney beans, drained and rinsed
- 0.5 large additional white onion, finely chopped (optional)
- 1 cup oyster crackers (optional)
Instructions
In a large pot or Dutch oven, add the ground beef and cook over medium heat, breaking it up into small crumbles with a wooden spoon. Do not brown the beef; just cook until it is no longer pink.
Add the finely chopped onion and minced garlic to the pot. Cook for 2-3 minutes until softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes to allow it to caramelize slightly and develop flavor.
Pour in the beef broth, tomato sauce, apple cider vinegar, and Worcestershire sauce, stirring to combine.
Add the grated dark chocolate (or cocoa powder), chili powder, cinnamon, cumin, allspice, cloves, cayenne, sugar, salt, and black pepper. Stir well to evenly distribute the spices and chocolate.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 75-90 minutes, stirring occasionally. The chili should thicken and develop a deep, rich flavor.
While the chili simmers, prepare the spaghetti according to package instructions. Drain and set aside.
When the chili is ready, assemble your Cincinnati Chili: for a 3-Way, plate the spaghetti and top it with chili and a generous amount of shredded cheddar cheese. For a 4-Way, add either beans or finely chopped raw onion as well. For a 5-Way, include both beans and onions.
Serve hot with oyster crackers on the side, if desired.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 14.0 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 396 mg | 30% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 1257 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
