Cincinnati Chili

Method

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1. Put the beef and water in a large pot, cold. Break the beef up with a whisk or potato masher until it is very fine and no lumps remain.

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2. Bring to a simmer over medium heat, stirring often, until the beef has lost its raw colour.

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3. Stir in the stock, onion, garlic, tomato paste, chili powder, cumin, cinnamon, allspice, cloves, cayenne, cocoa, Worcestershire sauce, vinegar, bay leaf and salt.

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4. Simmer uncovered for 1 hour 30 minutes, stirring now and then, until the sauce is thick but still loose enough to pour. Add a splash of water if it gets too thick. Skim off the fat and discard the bay leaf.

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5. Cook the spaghetti in boiling salted water until tender and drain well.

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6. Pile the spaghetti onto plates, ladle the chili over and cover with a mound of cheese. Add onions on the side for a four-way, and serve with oyster crackers and hot sauce.

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Chef’s Tips

• Break the beef up in cold water. Browning it first gives a coarse, grainy texture that is not right for this sauce.
• Grate the cheese finely, on the smallest holes of a box grater. It should fall like snow over the chili.
• The chili is better the next day. Make it ahead, chill it, and skim off the solid fat.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Oyster crackers
• Hot sauce
• A cold beer

Storage & Reheating

Keep the chili in the fridge up to 4 days and freeze for 3 months. Cook the spaghetti fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.