World Flavors Cookbook

Cincinnati Chili Five-Way

Cincinnati-style Greek-spiced chili over spaghetti, with kidney beans, shredded cheddar, and onions — the beloved ‘five-way’ of the Queen City.

Cuisine: United States

Ingredients

• 700g ground beef (not browned — added raw to liquid)
• 400ml beef broth
• 1 can tomato sauce
• 1 onion, diced fine
• 4 cloves garlic
• 2 tbsp chili powder
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp cumin
• 1/2 tsp cloves
• 1/2 tsp cayenne
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire
• Salt
• To serve: spaghetti, kidney beans, finely shredded sharp cheddar, diced raw onion, oyster crackers

Instructions

1. Add ground beef to cold pot. Add broth and tomato sauce.
2. Break up beef with a whisk or hands into very fine crumbles.
3. Add all spices, vinegar, and Worcestershire.
4. Bring to boil. Reduce to low. Simmer 45 minutes.
5. The chili should be thin and sauce-like, not thick stew.
6. Five-Way: place cooked spaghetti in bowl. Ladle chili. Add beans. Add cheddar (lots). Add raw onion. Serve with oyster crackers.