Recipe: Cincinnati Chili

Five Way Cincinnati Chili

Cincinnati Chili is not actually chili in the way we think of it down south; some versions do not even include chili powder. It’s more like the meat sauces with warm, Greek-inspired spices we slather on our hot dogs in upstate NY. Add the traditional accompaniments, aka “ways”, and it becomes a satisfying one-dish meal. Serves 4.

Ingredients:
2 c water
1 lb ground beef (not too lean, at least 10% fat)
1 medium onion, finely chopped in a mini-chop
3 cloves garlic, finely chopped in a mini-chop
8 oz can tomato sauce
1 T cider vinegar
1 T Worcestershire
¼ t ground black pepper
¼ t ground cloves, or 3 whole cloves
¼ t ground allspice
1 ge bay leaf
1 tKosher salt
1 t ground cinnamon
1 T mild chili powder (we used Toné)
½ t ground cumin
½ oz unsweetened chocolate, coarsely chopped

Two Ways

*For the “ways”:
½ lb spaghetti, cooked just a bit past al dente
16 oz can kidney beans, salted to your preference and warmed
½ c chopped onions
1 c grated cheddar cheese

Three Ways

Method: break up ground beef into a medium saucepan; then add all other ingredients. Bring to a boil then reduce to a low simmer and cook, uncovered, for 2 ½ hours checking occasionally to keep it from burning. (That’s a long time but it’s what most of the classic recipes call for; it’s probably ok to cut a few minutes off.) At the end of this time the liquid should have reduced by half and the chili should be thick but not solid. Cool to room temperature then refrigerate at least 6 hours and preferably overnight.

Four Ways

In the morning, remove the fat which has accumulated on the surface of the pot (or leave it in if you like. Discard bay leaf and reheat chili. Serve hot with preferred ‘ways”.

*Our photos show the ways in order of assembly, but most Cincinnatians would say cheese is the “three way” product. That may be the only thing they agree on, because there are many versions of the recipe and everyone insists theirs is the only true chili. We went with a recipe that claims to replicate the chili served at the Skyline chain, which is the only time we’ve tasted it in the wild.