Cincinnati Chili 5-Way Spaghetti

I love Cincinnati Chili 5-Way Spaghetti, a dish born in the 1920s from Macedonian immigrants in Ohio, blending Mediterranean spices like cinnamon into savory ground beef over spaghetti, topped with cheese and onions. It’s a hearty twist perfect for family meals or game days. Stick around, and you’ll discover ingredients, step-by-step cooking, tasty variations, and tips to make it your own.

History

Cincinnati chili originated in the 1920s in Cincinnati, Ohio, created by Macedonian immigrants like the Kiradjieff brothers, who infused Mediterranean flavors such as cinnamon and allspice into a spiced meat sauce, reflecting the city’s diverse cultural heritage.

Regional variations, like the iconic “3-way” (chili over spaghetti with cheese) or “5-way” (adding beans and onions), highlight its significance as a beloved local specialty that symbolizes Cincinnati’s immigrant roots and sets it apart from traditional Tex-Mex chili.

This dish is traditionally served at casual family dinners, sporting events such as Cincinnati Bengals games, and in iconic diners, fostering a sense of community and nostalgia.

Ingredients

– Ground beef: Oh, let’s kick things off with about 1 pound of that good ol’ Ground beef—lean or not, it’s the hearty backbone of Cincinnati chili, you know, the stuff that turns a simple pot into a flavor-packed adventure.

Imagine it as the reliable buddy who shows up to make sure nobody leaves hungry.

And hey, if you’re like me, pondering whether to splurge on grass-fed, well, why not? It adds a juicy twist without breaking the bank.

– Onion: Chop up 1 medium Onion, those everyday heroes that bring a sweet, tangy crunch.

Ever stop and think how something so humble can liven up the whole mix?

It’s like that chatty neighbor who spices up your day, diced into bits for that extra layer of warmth in every bite.

– Garlic: Mince 2 or 3 cloves of Garlic, because, come on, what’s a chili without that punchy aroma that whispers promises of comfort.

I mean, it’s the sneaky ingredient that sneaks in and elevates everything, making you pause and say, “Wait, what was missing before?”

– Tomato sauce: Grab a 15-ounce can of Tomato sauce, that smooth base that ties it all together like a cozy blanket on a chilly evening.

Playful exaggeration here, but without it, you’d just have a spiced meat party missing its red velvet carpet, am I right?

– Water: About 2 cups of plain old Water, the unsung sidekick that helps everything simmer just right.

It’s like the quiet friend in the group who keeps conversations flowing, ensuring your chili doesn’t turn into a dry desert adventure.

– Vinegar: Add 1 tablespoon of apple cider or white Vinegar for that subtle zing.

Ever wonder why it works? It brightens the flavors without stealing the show, kind of like a light-hearted joke that gets everyone smiling midway through dinner.

– Worcestershire sauce: Splash in 1 tablespoon of Worcestershire sauce, that mysterious blend full of umami depth.

It’s the ingredient that says, “Hey, let’s add some intrigue,” and if you’re me, you’d chuckle at how it makes even a simple recipe feel like a secret family heirloom.

– Chili powder: Mix in 2 tablespoons of Chili powder, the bold spice that gives Cincinnati its signature kick.

Without overdoing it, of course, because who wants to turn their mouth into a firework show?

It’s like that enthusiastic pal who amps up the fun, but knows when to pull back.

– Cinnamon: Don’t forget 1 teaspoon of ground Cinnamon, that unexpected twist borrowed from Mediterranean roots.

Ever pause to appreciate how it adds a sweet, warming hug to the mix?

It’s the ingredient that makes you tilt your head and think, “Wait, chili can be cozy like this?”

– Allspice: Toss in 1 teaspoon of ground Allspice for that exotic flair, the one that nods to immigrant traditions with its warm, peppery notes.

It’s like a playful nod to history, making your taste buds do a little happy dance without any fanfare.

– Cumin: Stir 1 teaspoon of Cumin into the pot, that earthy spice that grounds the whole shebang.

I might self-deprecatingly admit, it’s easy to overlook until you taste it and realize, “Oops, that was the missing puzzle piece all along.”

– Cayenne pepper: A pinch or ¼ teaspoon of cayenne for a gentle heat, because who doesn’t love a bit of spice that builds slowly?

It’s the ingredient that teases your senses, making you question if it’s too much or just right.

Like debating whether to add another layer to your chili masterpiece.

– Salt: And of course, 1 teaspoon of salt to bring out all those flavors, the basic but brilliant touch that makes everything pop.

Ever think about how something so simple can be the difference between blah and brilliant?

It’s like the understated comedian in the room, tying it all together with a wink.

Cooking Steps

Let’s delve into making that Cincinnati chili, where the magic happens in a pot full of flavors that dance together just right.

First off, you’ll want to start by browning 1 pound of ground beef in a large pot over medium heat, breaking it up with a spoon until it’s no longer pink and has that nice, crumbly texture—think of it as giving the beef a chance to show off before the party really gets going.

Once that’s done, drain any excess fat if you’re feeling extra health-conscious, because nobody wants a greasy surprise lurking in their bowl.

Now, add in your chopped 1 medium onion and minced 2 or 3 cloves of garlic to the pot, stirring them around with the beef for about 2-3 minutes until they soften and release that irresistible aroma.

Here’s where things get fun: pour in the 15-ounce can of tomato sauce, 2 cups of water, 1 tablespoon of vinegar, 1 tablespoon of Worcestershire sauce, 2 tablespoons of chili powder, 1 teaspoon of ground cinnamon, and 1 teaspoon of salt.

• Step 1: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for at least 1 hour, stirring occasionally to keep it from sticking—it’s like patiently waiting for a good story to unfold, building depth without rushing.
• Step 2: Taste as you go and adjust seasonings if needed, maybe adding a pinch more chili powder for that extra kick, because who doesn’t enjoy a little surprise in their spice game?
• Step 3: After simmering, your chili should thicken up nicely, ready to serve over spaghetti or with toppings, turning a simple meal into something that feels downright comforting.

One last thing to keep in mind, if you’re like me pondering the details, is to use a sturdy spoon for stirring—nothing fancy, just reliable—so you don’t end up with a mess that makes you question your kitchen skills.

What makes this step-by-step so rewarding is how those everyday ingredients blend into a hearty dish, with the cinnamon adding that quirky twist that might make you pause and smile at the unexpected.

All in all, it’s about enjoying the process, letting the flavors mingle like old friends catching up over a lazy afternoon.

Tips and Variations

You know, when it comes to Cincinnati chili, that single teaspoon of salt can be your secret handshake for balancing flavors—adjust it based on what you’ve got, like bumping it up a smidge if your ground beef tastes bland, or dialing it back for a lighter touch that keeps things from getting too briny, because nobody wants their bowl to remind them of the sea instead of a cozy meal.

For variations, why not swap in ground turkey or even lentils for a vegetarian spin, adding a dash more chili powder or a hint of unsweetened cocoa to amp up the depth and surprise your taste buds; or, imagine this, layer it over spaghetti with extra cheese and onions for the traditional five-way style, turning an everyday pot into a playful adventure that might just make you chuckle at how one simple tweak can elevate the whole shebang without breaking a sweat.

Tools

Kitchen Tool	Purpose
Large Pot	For cooking and simmering the chili mixture
Wooden Spoon	For stirring ingredients during cooking
Measuring Spoons	For accurately measuring spices like salt
Knife	For chopping onions or other vegetables if needed
Cutting Board	For preparing ingredients safely
Can Opener	For opening canned tomatoes or beans, if used
Colander	For draining ground meat or rinsing ingredients