Recipes Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes Chef John's Cincinnati-Style Chili 4.8 (47) 41 Reviews 6 Photos You'll love this chili recipe if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a "Four-Way," because of the four components, but feel free to serve as you like. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 24, 2024 Save Rate Print Share Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 25 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 pounds lean ground beef 1 (6 ounce) can tomato paste 6 cloves garlic, minced 1 yellow onion, diced ¼ cup chili powder 1 ½ teaspoons ground cumin ¾ teaspoon ground cinnamon ¼ teaspoon cayenne pepper ⅛ teaspoon allspice ⅛ teaspoon ground cloves 1 teaspoon ground black pepper 1 bay leaf 2 teaspoons white sugar 3 teaspoons kosher salt, or more to taste 2 tablespoons apple cider vinegar 1 teaspoon Worcestershire sauce 6 cups cold water For service: 1 (16 ounce) package spaghetti 1 tablespoon diced onion, or to taste 4 cups grated Cheddar cheese, or to taste Directions Combine beef and tomato paste in a large pot. Rinse out tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces. Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain. Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with onion and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole. Chef's Notes If you have a choice, the finer the grind of the ground beef, the better.You can use 2 teaspoons of fine salt instead of kosher salt, and white vinegar instead of apple cider if you like. All the spices can and should be adjusted to taste.I thought this was a little too dry and that I had reduced it a little too much, so I added a little more water, tomato paste, and another pinch of salt, brought it back up to temperature, and served it the same way as before. It was pretty much the same experience, with more juices on the bottom of the bowl. But the video I've seen of the real stuff looks more similar to the second, saucier version. I Made It Print Nutrition Facts (per serving) 753 Calories 38g Fat 53g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 753 % Daily Value * Total Fat 38g 49% Saturated Fat 20g 102% Cholesterol 152mg 51% Sodium 1444mg 63% Total Carbohydrate 53g 19% Dietary Fiber 5g 16% Total Sugars 7g Protein 48g 97% Vitamin C 9mg 10% Calcium 559mg 43% Iron 6mg 33% Potassium 812mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.