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Cincinnati Chili: Beyond the 5-Way – Recipes and Variations

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Cincinnati Chili: Beyond the 5-Way – Recipes and Variations

Cincinnati chili is a unique and beloved dish, instantly recognizable for its distinctive blend of spices and unconventional serving styles. Forget everything you think you know about chili; this isn’t your Texas-style bowl of red. Cincinnati chili is a Greek-influenced, subtly sweet, and deeply savory meat sauce served over spaghetti, and often topped with a mountain of shredded cheddar cheese, beans, and onions. While the classic “5-way” (spaghetti, chili, cheese, beans, and onions) is a culinary icon, there’s a whole world of Cincinnati chili variations and recipes to explore. This article will delve into the history, the core ingredients, the essential techniques, and, most importantly, provide you with several Cincinnati chili recipes to try at home, from the traditional to some exciting twists.

The History of a Midwestern Staple

Cincinnati chili’s story begins in 1922, with Macedonian immigrant brothers John and Tom Kiradjieff. They opened a restaurant called the Empress Chili Parlor, hoping to introduce their customers to familiar Mediterranean flavors. Faced with Americans unfamiliar with their native cuisine, they experimented with a spiced meat sauce, adapted from traditional stews, to create something appealing. They served it over spaghetti, a readily available and inexpensive ingredient, and thus, Cincinnati chili was born. Over time, the dish gained immense popularity, and chili parlors sprung up all over the city, each with its own closely guarded recipe. Today, Cincinnati chili is a symbol of the city and a source of immense local pride.

The Key Ingredients: What Makes Cincinnati Chili Unique?

While every Cincinnati chili recipe varies slightly, certain core ingredients are essential for achieving that distinctive flavor profile. These include:

* **Ground Beef:** Finely ground beef is the base of the chili. Some recipes call for rinsing the cooked beef to remove excess fat, which contributes to the chili’s unique texture.
* **Tomato Paste and Tomato Sauce:** These provide the essential tomato base, adding richness and body to the chili.
* **Spices:** This is where the magic happens. The spice blend is what truly sets Cincinnati chili apart. Common spices include:
* **Cinnamon:** A surprising addition, but crucial for the characteristic sweetness.
* **Allspice:** Another warm, aromatic spice that contributes to the complex flavor.
* **Cloves:** A small amount adds a subtle, almost medicinal note.
* **Cumin:** Provides a savory, earthy base.
* **Chili Powder:** Adds a touch of heat and depth.
* **Bay Leaf:** Infuses the chili with a subtle herbal aroma.
* **Cocoa Powder (Unsweetened):** A secret ingredient in many recipes, adding depth and richness.
* **Worcestershire Sauce:** Adds umami and tang.
* **Apple Cider Vinegar:** Provides acidity and balances the sweetness.
* **Onion and Garlic:** Essential aromatics for building flavor.
* **Water or Beef Broth:** Used to thin the chili and create the desired consistency.

The Cincinnati Chili Way: Decoding the “Ways”

Ordering Cincinnati chili can be a little confusing for the uninitiated. The “ways” refer to the number of ingredients layered on top of the spaghetti. Here’s a breakdown:

* **2-Way:** Spaghetti topped with chili.
* **3-Way:** Spaghetti, chili, and shredded cheddar cheese. This is the most common and arguably the most iconic way to enjoy Cincinnati chili.
* **4-Way (Onions):** Spaghetti, chili, cheese, and diced onions.
* **4-Way (Beans):** Spaghetti, chili, cheese, and kidney beans.
* **5-Way:** Spaghetti, chili, cheese, onions, and beans. The ultimate Cincinnati chili experience!

Beyond the classic ways, you might also encounter:

* **3-Way Inverted:** Chili, spaghetti, and cheese. Some people prefer this layering for a slightly different flavor distribution.
* **Chili Cheese Coney:** A hot dog topped with Cincinnati chili, mustard, and shredded cheddar cheese. Another Cincinnati staple.

Recipe 1: Classic Cincinnati Chili (5-Way)

This recipe provides a solid foundation for making authentic Cincinnati chili at home. Feel free to adjust the spice levels to your liking.

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 3-4 hours

**Ingredients:**

* 2 pounds ground beef (finely ground)
* 2 medium onions, finely chopped
* 4 cloves garlic, minced
* 2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 1/4 cup unsweetened cocoa powder
* 2 tablespoons apple cider vinegar
* 2 tablespoons Worcestershire sauce
* 1 (6 ounce) can tomato paste
* 1 (28 ounce) can crushed tomatoes
* 4 cups water or beef broth
* 2 bay leaves
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1 pound spaghetti
* 2 cups shredded cheddar cheese
* 1 (15 ounce) can kidney beans, drained and rinsed
* Optional toppings: oyster crackers, hot sauce

**Instructions:**

1. **Brown the beef:** In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up into very small pieces as it cooks. Once browned, drain off any excess grease. *Pro-Tip: For a more authentic texture, rinse the browned beef under hot water to remove even more fat. This results in a finer, less greasy chili.* Return the beef to the pot.
2. **Sauté aromatics:** Add the chopped onions and minced garlic to the pot with the beef. Cook until softened, about 5-7 minutes.
3. **Add spices:** Stir in the chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper (if using), and cocoa powder. Cook for 1-2 minutes, stirring constantly, until fragrant. This helps to bloom the spices and release their flavors.
4. **Incorporate wet ingredients:** Stir in the apple cider vinegar, Worcestershire sauce, tomato paste, and crushed tomatoes. Mix well to combine.
5. **Add liquid and simmer:** Pour in the water or beef broth. Add the bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or up to 4 hours. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
6. **Cook the spaghetti:** While the chili is simmering, cook the spaghetti according to package directions. Drain well.
7. **Assemble the 5-way:** To assemble the 5-way, place a portion of spaghetti in a bowl. Top with a generous ladle of chili. Add a mound of shredded cheddar cheese, a spoonful of kidney beans, and a sprinkle of diced onions.
8. **Serve and enjoy:** Serve immediately, with oyster crackers and hot sauce on the side, if desired.

Recipe 2: Cincinnati Chili (Instant Pot Version)

For a quicker version of Cincinnati chili, try using an Instant Pot. This method significantly reduces the cooking time without sacrificing flavor.

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 1 hour

**Ingredients:**

* 2 pounds ground beef (finely ground)
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 1/4 cup unsweetened cocoa powder
* 2 tablespoons apple cider vinegar
* 2 tablespoons Worcestershire sauce
* 1 (6 ounce) can tomato paste
* 1 (28 ounce) can crushed tomatoes
* 4 cups beef broth
* 2 bay leaves
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1 pound spaghetti
* 2 cups shredded cheddar cheese
* 1 (15 ounce) can kidney beans, drained and rinsed
* Optional toppings: oyster crackers, hot sauce

**Instructions:**

1. **Brown the beef:** Using the “Sauté” function on your Instant Pot, brown the ground beef. Break it up into small pieces as it cooks. Drain off any excess grease. Rinse the beef, if desired, for a finer texture.
2. **Sauté aromatics:** Add the chopped onion and minced garlic to the Instant Pot with the beef. Cook for 2-3 minutes, until softened.
3. **Add spices:** Stir in the chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper (if using), and cocoa powder. Cook for 1 minute, stirring constantly, until fragrant.
4. **Incorporate wet ingredients:** Stir in the apple cider vinegar, Worcestershire sauce, tomato paste, and crushed tomatoes. Mix well to combine.
5. **Add liquid and pressure cook:** Pour in the beef broth. Add the bay leaves, salt, and pepper. Stir to combine. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” (or “Pressure Cook”) for 30 minutes.
6. **Release pressure:** Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. Be careful when releasing pressure.
7. **Cook the spaghetti:** While the chili is cooking, cook the spaghetti according to package directions. Drain well.
8. **Assemble the 5-way:** To assemble the 5-way, place a portion of spaghetti in a bowl. Top with a generous ladle of chili. Add a mound of shredded cheddar cheese, a spoonful of kidney beans, and a sprinkle of diced onions.
9. **Serve and enjoy:** Serve immediately, with oyster crackers and hot sauce on the side, if desired.

Recipe 3: Vegetarian Cincinnati Chili

This vegetarian version captures the essence of Cincinnati chili while using plant-based ingredients. It’s a delicious and satisfying alternative for vegetarians and vegans (simply omit the cheese for a vegan option).

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 3-4 hours (stovetop) or 30 minutes (Instant Pot)

**Ingredients:**

* 2 tablespoons olive oil
* 1 large onion, finely chopped
* 4 cloves garlic, minced
* 1 pound plant-based ground meat alternative (such as Beyond Meat or Impossible Burger)
* 2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 1/4 cup unsweetened cocoa powder
* 2 tablespoons apple cider vinegar
* 2 tablespoons Worcestershire sauce (use vegan Worcestershire sauce for a vegan option)
* 1 (6 ounce) can tomato paste
* 1 (28 ounce) can crushed tomatoes
* 4 cups vegetable broth
* 2 bay leaves
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1 pound spaghetti
* 2 cups shredded cheddar cheese (optional, omit for vegan)
* 1 (15 ounce) can kidney beans, drained and rinsed
* Optional toppings: diced onions, oyster crackers, hot sauce

**Instructions (Stovetop):**

1. **Sauté aromatics:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5-7 minutes.
2. **Brown the plant-based meat:** Add the plant-based ground meat alternative to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess fat, if necessary.
3. **Add spices:** Stir in the chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper (if using), and cocoa powder. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. **Incorporate wet ingredients:** Stir in the apple cider vinegar, Worcestershire sauce (or vegan alternative), tomato paste, and crushed tomatoes. Mix well to combine.
5. **Add liquid and simmer:** Pour in the vegetable broth. Add the bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or up to 4 hours. Stir occasionally to prevent sticking.
6. **Cook the spaghetti:** While the chili is simmering, cook the spaghetti according to package directions. Drain well.
7. **Assemble the 5-way (optional):** To assemble the 5-way (if using cheese), place a portion of spaghetti in a bowl. Top with a generous ladle of chili. Add a mound of shredded cheddar cheese, a spoonful of kidney beans, and a sprinkle of diced onions.
8. **Serve and enjoy:** Serve immediately, with oyster crackers and hot sauce on the side, if desired.

**Instructions (Instant Pot):**

1. **Sauté aromatics:** Using the “Sauté” function on your Instant Pot, heat the olive oil. Add the chopped onion and minced garlic and cook until softened, about 2-3 minutes.
2. **Brown the plant-based meat:** Add the plant-based ground meat alternative to the Instant Pot and cook, breaking it up with a spoon, until browned. Drain off any excess fat, if necessary.
3. **Add spices:** Stir in the chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper (if using), and cocoa powder. Cook for 1 minute, stirring constantly, until fragrant.
4. **Incorporate wet ingredients:** Stir in the apple cider vinegar, Worcestershire sauce (or vegan alternative), tomato paste, and crushed tomatoes. Mix well to combine.
5. **Add liquid and pressure cook:** Pour in the vegetable broth. Add the bay leaves, salt, and pepper. Stir to combine. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” (or “Pressure Cook”) for 20 minutes.
6. **Release pressure:** Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. Be careful when releasing pressure.
7. **Cook the spaghetti:** While the chili is cooking, cook the spaghetti according to package directions. Drain well.
8. **Assemble the 5-way (optional):** To assemble the 5-way (if using cheese), place a portion of spaghetti in a bowl. Top with a generous ladle of chili. Add a mound of shredded cheddar cheese, a spoonful of kidney beans, and a sprinkle of diced onions.
9. **Serve and enjoy:** Serve immediately, with oyster crackers and hot sauce on the side, if desired.

Recipe 4: Cincinnati Chili Mac and Cheese

This recipe is a fun and comforting twist on Cincinnati chili, combining it with the classic goodness of mac and cheese.

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 1 pound elbow macaroni
* 4 tablespoons butter
* 1/4 cup all-purpose flour
* 3 cups milk
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 4 cups shredded cheddar cheese, divided
* 4 cups Cincinnati Chili (use any of the recipes above)
* Optional toppings: diced onions, oyster crackers

**Instructions:**

1. **Cook the macaroni:** Cook the elbow macaroni according to package directions. Drain well and set aside.
2. **Make the cheese sauce:** In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (this is called a roux).
3. **Add milk gradually:** Slowly whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes.
4. **Season and add cheese:** Stir in the salt and pepper. Remove the pot from the heat and stir in 3 cups of the shredded cheddar cheese until melted and smooth.
5. **Combine macaroni and cheese sauce:** Add the cooked macaroni to the cheese sauce and stir to coat evenly.
6. **Assemble the chili mac:** Spread the macaroni and cheese in a baking dish. Top with the Cincinnati chili and the remaining 1 cup of shredded cheddar cheese.
7. **Bake (optional):** For a bubbly topping, bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and golden brown. This step is optional; you can also serve it directly from the pot.
8. **Serve and enjoy:** Serve immediately, with diced onions and oyster crackers on the side, if desired.

Recipe 5: Cincinnati Chili Sloppy Joes

A fun and flavorful twist on the classic sloppy joe, using Cincinnati Chili instead of the traditional sloppy joe sauce.

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 1 green bell pepper, finely chopped
* 2 cloves garlic, minced
* 4 cups Cincinnati Chili (use any of the recipes above)
* 1/4 cup ketchup
* 2 tablespoons Worcestershire sauce
* 1 tablespoon brown sugar
* Salt and pepper to taste
* 8 hamburger buns
* Optional toppings: shredded cheddar cheese, diced onions, pickles

**Instructions:**

1. **Sauté vegetables:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and green bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Add chili and other ingredients:** Stir in the Cincinnati Chili, ketchup, Worcestershire sauce, and brown sugar. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
3. **Assemble the sloppy joes:** Spoon the Cincinnati Chili mixture onto the hamburger buns.
4. **Serve and enjoy:** Serve immediately, with shredded cheddar cheese, diced onions, and pickles on the side, if desired.

Tips for Making the Best Cincinnati Chili

* **Use finely ground beef:** The finer the ground beef, the better the texture of the chili. Some recipes even recommend using ground beef that has been ground twice.
* **Don’t be afraid of the spices:** The spice blend is what makes Cincinnati chili unique, so don’t be afraid to use a generous amount. Feel free to adjust the spice levels to your liking, but don’t omit any of the essential spices like cinnamon, allspice, and cloves.
* **Simmer for a long time:** The longer the chili simmers, the more the flavors will meld together and the more tender the beef will become. Aim for at least 3 hours of simmering time.
* **Rinse the beef (optional):** Rinsing the browned beef helps to remove excess fat, which contributes to the chili’s unique texture. This step is optional, but it’s recommended for a more authentic Cincinnati chili experience.
* **Use high-quality ingredients:** The better the quality of your ingredients, the better the flavor of your chili. Use high-quality ground beef, spices, and tomato products.
* **Make it ahead of time:** Cincinnati chili tastes even better the next day, so it’s a great dish to make ahead of time. Simply store it in the refrigerator and reheat it before serving.
* **Experiment with toppings:** While the classic 5-way is delicious, don’t be afraid to experiment with other toppings. Some popular options include oyster crackers, hot sauce, sour cream, and avocado.

Serving Suggestions

* **Classic 5-way:** As described above, the classic 5-way is the most traditional way to serve Cincinnati chili.
* **Chili Cheese Coney:** Serve Cincinnati chili on a hot dog bun with mustard and shredded cheddar cheese for a Cincinnati-style chili cheese coney.
* **Over rice:** For a change of pace, serve Cincinnati chili over rice instead of spaghetti.
* **As a dip:** Serve Cincinnati chili as a dip with tortilla chips or vegetables.
* **In tacos or burritos:** Use Cincinnati chili as a filling for tacos or burritos.

Enjoy the Unique Flavor of Cincinnati Chili!

Cincinnati chili is a dish unlike any other, with its unique spice blend and unconventional serving styles. Whether you’re a longtime fan or a curious newcomer, these recipes will help you experience the distinctive flavors of this Midwestern classic. So, gather your ingredients, fire up your stove (or Instant Pot), and get ready to enjoy a taste of Cincinnati!

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