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!
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
Need a little change of pace?
Try our fancy Steak with Gorgonzola Butter Recipe.
Emily @amummytoo says
Looks fab!
Shawna says
I have never heard of Cincinnati Chili, the spices in the meat and over pasta reminds me of how our family fixes goulash.
Stephanie @ Steph Loves Cake says
This is my favorite style of chili. Thank you for sharing, looks delicious!!
Wanda Ann @ Memories by the Mile says
Wow, this looks good. I had it a long time ago, but now I have a recipe, thanks.
Jen Nikolaus says
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!
Maria says
Oh, that looks delicious! I am pinning the recipe and I will be trying i out soon!
Maria
Lisa@ Cooking with Curls says
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.