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Cincinnati Style 5-Way
Cincinnati style chili served over spaghetti and topped with beans, cheese, and onions.
servings: 6
total time: 2 hours
recipe by: Rae
Ingredients
- 4 cups water
- 4-ounces tomato paste
- 1/2 ounce unsweetened chocolate, chopped
- 3 TBSP chili powder
- 1 tsp ground cinnamon
- 1 tsp granulated garlic
- 1 tsp ground cumin
- 1/4 tsp allspice
- 1/4 tsp black pepper
- 1 tsp kosher salt
- 1 TBSP apple cider vinegar
- 1 pound ground beef (90/10)
- 1 pound thin spaghetti
- Toppings:
- 14-ounce can red beans, drained and rinsed
- 4 ounces shredded cheddar cheese
- 1/2 cup diced yellow onion
- Extras:
- hot sauce
- oyster crackers
Directions
- In a Dutch oven combine the water, tomato paste, and chocolate. Turn the heat to medium-low and whisk until the chocolate is melted and the tomato paste is fully combined. Do not boil.
- Stir in the chili powder, cinnamon, granulated garlic, cumin, allspice, pepper, salt, and vinegar.
- Break up the ground beef and then add it into the pot and whisk to break the meat up in to very small bits.
- Turn the heat to high and bring to a boil. Once boiling turn the heat to medium-low and simmer for 60 to 90 minutes, stirring often.
- In the last 30 minutes of simmering bring a large pot of water to a boil and cook the spaghetti according to package directions.
- Warm the beans in a small saucepan over medium heat.
- To serve place a portion of spaghetti on a plate, top with a scattering of red beans, top with chili, a huge mound of shredded cheese, and diced onions. Serve the hot sauce and crackers on the side and top just before eating.
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