My Cincinnati Five Ways Chili

Cincinnati chili is its own beast and not actually chili in the Texas sense. The meat is loose, almost saucy, with no big chunks, and the flavor profile leans Mediterranean thanks to cinnamon, cocoa powder, and a finishing splash of vinegar. The five-way means it’s served stacked over spaghetti with beans, raw onion, and a snowy mountain of shredded cheddar on top.

The long, low simmer is what makes this work. An hour and a half lets the spices marry and the meat break down to a fine, almost-pasty texture, which is the textural signature of the dish. Don’t rush it.

Unsweetened cocoa is the surprise that ties it all together. It deepens the meat without making it taste chocolatey, the same way it works in a good Mexican mole.

Pro Tips

• Don’t drain the meat completely, leave a little fat for richness, the long simmer concentrates flavor as it cooks down.
• Boil the ground beef in water for the truest Cincinnati style, then drain. This dissolves the meat into smaller pieces than browning ever could.
• Cook the spaghetti to just-tender, never al dente. The pasta is meant to be soft so it absorbs the sauce.
• Pile the cheddar high while the chili is hot, the goal is a melted blanket, not a sprinkle.

Variations

• Skip the kidney beans for a three-way (chili, spaghetti, cheese), or add diced onions for a four-way without beans.
• Top with oyster crackers and a few dashes of hot sauce for the proper diner-style finish.
• Stir in a tablespoon of allspice or a pinch of cardamom for a more pronounced Greek-Mediterranean spice note.