Hot 3-way action means something totally different when it comes to Cincinnati chili. Its basic components are just like other red chili: beef, onions, and chili powder. After that, things get weird. Cinnamon, cloves, ginger, and allspice are not only staples in Christmas desserts, they’re prime movers and shakers here too. The multi-way aspect comes from how the chili is ordered in a restaurant, depending on the way you like it: 2-Way is chili over spaghetti (yes, SPAGH-ETTI), 3-Way is with cheese added, 4-Way adds onions, and 5-Way is the works: spaghetti, chili, beans, onions, and cheese. No matter what “Way” you order the chili, it’s always served with oyster crackers. I prefer it MY way: served over a hot dog or an Italian sausage.
Ingredients
- 2 lbs ground chuck
- 1 cup chopped onions
- 2 cloves minced garlic
- 6 ounces of tomato paste
- 1 tbspn Worcestershire sauce
- 1 tbsp red wine vinegar
- 1 tbsp chili powder
- 1 tsp ground paprika
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1/2 tsp cayenne
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1 bay leaf
- 2 cups cooked spaghetti
- salt to taste
Servings: servings
Instructions
- Sauté the beef, onions, and garlic in a large kettle or stockpot over medium heat until the meat is no longer pink. Break up any large clumps of meat with a spoon.
- Add the tomato paste, Worcestershire sauce, vinegar, chili powder, paprika, cinnamon, black pepper, cayenne, cumin, allspice, cloves, bay leaf, and salt along with 3 cups of water and bring to a boil.
- Reduce the heat and simmer the chili for an hour. Taste and adjust the seasonings and continue to simmer for an additional hour, adding more water if necessary.
- The chili should be thick but still be able to be ladled over the spaghetti. Discard the bay leaf before serving.
- Put the accompaniments into serving bowls. To serve, place in the spaghetti into bowls, ladle the chili over the top and allow your guests to garnish the 2-Way chili with whatever accompaniments they choose. Serve the crackers on the side.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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