Cincinnati Five Way Chili
Step up your comfort food game with Cincinnati Five Way Chili—an undeniable Midwest classic that combines bold spices with a unique layering approach. This hearty dish features a slow-simmered chili made with ground beef, kidney beans, and a medley of warm spices like cinnamon, allspice, and even unsweetened cocoa powder, creating a rich and slightly sweet flavor profile. Served over a bed of tender spaghetti and topped with shredded cheddar cheese, raw onion, and optional oyster crackers, it’s the ultimate five-way feast. Perfect for hearty dinners, this recipe comes together with accessible pantry staples and is ideal for feeding a crowd. Discover the legendary flavors and make every bite a comforting celebration!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 6 ounces tomato paste
- 4 cups beef broth
- 15 ounces canned tomato sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground allspice
- 0.25 teaspoons ground cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 15 ounces canned red kidney beans, rinsed and drained
- 1 pound spaghetti
- 2 cups shredded cheddar cheese
- 1 large additional yellow onion, finely chopped
- 1 cup oyster crackers (optional, for serving)
Instructions
In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up into small pieces. Once cooked through, drain any excess fat and set the beef aside.
In the same pot, add the finely chopped onion and cook for 3-5 minutes until softened. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Stir in the tomato paste and cook for 2 minutes to release its flavor.
Return the ground beef to the pot. Add the beef broth, tomato sauce, and apple cider vinegar, stirring to combine.
Add the spices (cocoa powder, chili powder, cinnamon, allspice, cloves, cumin, salt, and black pepper). Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer the chili for 1 hour, stirring occasionally to prevent it from sticking to the bottom.
While the chili simmers, cook the spaghetti according to the package instructions. Drain and set aside.
After 1 hour of simmering, add the drained kidney beans to the chili and heat through for 10 minutes.
To serve Cincinnati Five Way Chili, layer each plate or bowl in the following order: a bed of cooked spaghetti, a generous ladle of chili, a sprinkle of finely chopped raw onion, a handful of shredded cheddar cheese, and optional oyster crackers on top.
Enjoy the comforting and unique flavors of Cincinnati Five Way Chili!
Nutrition Facts
Calories |
5486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.8 g | 356% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 12089 mg | 526% | |
| Total Carbohydrate | 495.5 g | 180% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 57.0 g | ||
| Protein | 302.2 g | 604% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2214 mg | 170% | |
| Iron | 52.3 mg | 291% | |
| Potassium | 8136 mg | 173% | |
*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.
