Cincinnati Chili Five Ways
Experience the bold, irresistible flavors of Cincinnati Chili Five Ways, a classic Midwestern comfort food that’s uniquely satisfying and endlessly customizable. This dish features a savory, spiced chili infused with unexpected ingredients like cocoa powder, cinnamon, and cloves, creating a deliciously rich and slightly sweet flavor profile. Served over a bed of tender spaghetti and layered with toppings like sharp cheddar cheese, kidney beans, and onion, this recipe lets you enjoy your chili your way—whether it’s a simple 1-Way bowl or the fully loaded 5-Way experience. Perfect for family dinners or game day gatherings, this hearty recipe will quickly become a favorite. Bonus: don’t forget the oyster crackers for an authentic finishing touch! Keywords: Cincinnati chili, chili five ways, spaghetti chili, Midwestern recipes, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 medium onion, finely diced
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 15 ounces tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon ground allspice
- 0.25 teaspoon ground cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound spaghetti
- 2 cups shredded cheddar cheese
- 15 ounces red kidney beans, rinsed and drained
- 1 medium onion, finely chopped
- 1 cup oyster crackers
- 1 cup water (optional, for thinning sauce)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Add the ground beef to the pot. Cook and break it up with a wooden spoon until browned, about 5-7 minutes. Drain excess fat, if needed.
Stir in the tomato paste and let it cook for 1-2 minutes to develop flavor.
Add the tomato sauce, beef broth, Worcestershire sauce, and apple cider vinegar. Stir well to combine.
Mix in the cocoa powder, chili powder, cinnamon, cumin, paprika, allspice, ground cloves, salt, and black pepper. Stir to evenly distribute the spices.
Reduce the heat to a simmer, cover the pot partially, and let the chili cook for about 60 minutes, stirring occasionally. If the mixture thickens too much, add water in small amounts to reach your preferred consistency.
While the chili is simmering, cook the spaghetti according to package instructions. Drain and set aside.
Prepare your toppings: shred the cheddar cheese, chop the onion, and rinse and drain the kidney beans.
Once the chili is done, assemble your Cincinnati Chili Five Ways as follows:
1-Way: Simply the chili in a bowl.
2-Way: Serve the chili over cooked spaghetti.
3-Way: Add a generous layer of shredded cheddar cheese on top of the chili and spaghetti.
4-Way: Add either diced onions or kidney beans on top of the cheese (your choice).
5-Way: Add both diced onions AND kidney beans to create the ultimate version.
Garnish with oyster crackers for an extra crunch and serve hot.
Nutrition Facts
Calories |
4816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.3 g | 361% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 7587 mg | 330% | |
| Total Carbohydrate | 312.4 g | 114% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 30.8 g | ||
| Protein | 278.3 g | 557% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2080 mg | 160% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 5058 mg | 108% | |
*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.
