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    HOME » Recipes » Pasta & Rice

    Published: Oct 5, 2013 · Modified: Oct 3, 2021· This website generates income via ads ·

    Cincinnati Chili (Saveur)

    Jump to Recipe Print Recipe Pin Recipe

    Cincinnati Chili (or “Cincinnati-style chili”) is a regional style of chili con carne characterized by the use of seasonings such as cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, and is normally of a thin, sauce-like consistency, unlike most chili con carne. Restaurants that feature Cincinnati chili are frequently called “chili parlors”. Cincinnati chili seems to have originated with one or more immigrant restaurateurs from Macedonia who were trying to broaden their customer base by moving beyond narrowly ethnic styles of cuisine.

    Cincinnati Chili Ordering Basics

    Ordering Cincinnati chili is based on this ingredient series: chili, spaghetti, grated cheddar cheese, diced onions, and kidney beans. The number before the "way" of the chili determines which ingredients are included in each chili order. Thus, customers can order a:

    • Bowl: chili in a bowl
    • Two-way: chili and spaghetti
    • Three-way: chili, spaghetti, and cheese
    • Four-way: chili, spaghetti, cheese, and onions
    • Five-way: chili, spaghetti, cheese, onions, and beans

    Source: Wikipedia

    I stumbled across Saveur's recipe for Cincinnati Style Chili while looking for a good chili recipe to make for tonight's dinner. I have heard about this style of chili but have never tried it, until today. I followed Saveur's recipe to the letter. Most of the commenter's who have tried the real deal agree that the taste is spot on for Cincinnati chili. As it simmered away in my kitchen, the aroma was amazing. Even more amazing was the taste. If you decide to try this, don't go into it thinking "Tex-Mex" chili. This is something entirely different, but in a good way.

    I enjoyed mine, Five-Way!

    Cincinnati Chili (Saveur)

    Cincinatti style chili for a crowd. Perfect for a game day chili bar or tailgate!
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course
    Main Course
    Servings 6

    Equipment

    • Large pot
    • Small pot
    • Large skillet.

    Ingredients
      

    • tbsp. olive oil
    • 5 cloves garlic finely chopped
    • 2 medium yellow onions finely chopped
    • 1½ lbs. ground beef
    • 2 tbsp. chili powder
    • 1½ tsp. ground cinnamon
    • ½ tsp. ground allspice
    • ½ tsp. ground cloves
    • ½ tsp. ground cumin
    • 1 tsp. dried oregano
    • ½ tsp. ground nutmeg
    • ½ tsp. celery seed
    • 1 dried bay leaf
    • Kosher salt and freshly ground black pepper to taste
    • 2 cups tomato sauce
    • 1 tbsp. unsweetened cocoa powder
    • ¾ lb. dried spaghetti
    • 15 oz. can red kidney beans rinsed under hot water and drained
    • 4 cups finely grated cheddar cheese
    • Oyster crackers

    Instructions
     

    • Heat oil in a large skillet over medium-high heat. Add garlic and half of the onions and cook, stirring occasionally, until lightly browned, 5–6 minutes.
    • Add beef, chili powder, cinnamon, allspice, cloves, cumin, oregano, nutmeg, celery seed, bay leaf, and salt and pepper and cook, stirring occasionally, until well browned, 6–8 minutes.
    • Spoon out and discard any accumulated fat. Add tomato sauce, cocoa powder, and 1 cup water; bring to a boil.
    • Reduce heat to medium-low and cook, partially covered, until somewhat thick, about 25 minutes.
    • Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add spaghetti and cook, stirring occasionally, until tender, 8–10 minutes; drain.
    • Put beans into a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout. Divide spaghetti between 4 large bowls.
    • Top with chili, cheese, remaining onions, and beans. Serve hot, with oyster crackers on the side.

    Nutrition

    Calories: 927kcalCarbohydrates: 68gProtein: 52gFat: 50gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 160mgSodium: 1243mgPotassium: 1187mgFiber: 11gSugar: 9gVitamin A: 2584IUVitamin C: 10mgCalcium: 669mgIron: 7mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Emily @amummytoo says

      October 26, 2013 at 4:11 pm

      Looks fab!

      Reply
    2. Shawna says

      October 24, 2013 at 5:27 am

      4 stars
      I have never heard of Cincinnati Chili, the spices in the meat and over pasta reminds me of how our family fixes goulash.

      Reply
    3. Stephanie @ Steph Loves Cake says

      October 11, 2013 at 3:48 am

      This is my favorite style of chili. Thank you for sharing, looks delicious!!

      Reply
    4. Wanda Ann @ Memories by the Mile says

      October 07, 2013 at 12:44 am

      Wow, this looks good. I had it a long time ago, but now I have a recipe, thanks.

      Reply
    5. Jen Nikolaus says

      October 06, 2013 at 10:18 pm

      This is such a cool post! I had no idea that chili had that many ways to serve it with different names. I'm with you, I'd like mine Five-Way! Thanks so much for sharing on Saturday Night Fever! I'm pinning this now!

      Reply
    6. Maria says

      October 06, 2013 at 4:08 pm

      Oh, that looks delicious! I am pinning the recipe and I will be trying i out soon!

      Maria

      Reply
    7. [email protected] Cooking with Curls says

      October 05, 2013 at 7:48 pm

      That is so cool. I always thought the only difference was that it was served on spaghetti! I had no idea that it was an entirely different type of chili!! 🙂 I will have to try that.

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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