Recipe Index

Ingredients

• 6 tbsp tomato paste, divided
• 1¼ qt cold water
• 15¾ oz ground beef (80/20)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper, freshly cracked
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1 tsp molasses
• 15¾ oz spaghetti
• 8 oz mild Cheddar cheese, finely shredded
• 2¾ oz white onion, finely diced, to serve

Method

1. Whisk half the tomato paste into the cold water in a large pot. Crumble in the raw ground beef and stir until the beef is broken into very fine grains suspended in the liquid; this gives Cincinnati chili its characteristic fine texture.
2. Bring slowly to a simmer, stirring often, then skim off any foam.
3. Stir in the finely chopped onion, garlic, remaining tomato paste, chili powder, cinnamon, allspice, cloves, cayenne, cumin, smoked paprika, oregano, salt and black pepper.
4. Simmer gently, partly covered, for 50-60 minutes, stirring occasionally, until thickened to a sauce consistency.
5. Stir in the apple cider vinegar, Worcestershire sauce and molasses. Taste and adjust the salt and heat.
6. Meanwhile cook the spaghetti in salted boiling water until tender, then drain.
7. Serve the chili ladled over a mound of spaghetti, covered generously with finely shredded Cheddar and a sprinkling of diced white onion.

Prep: 20 min · Cook: 60 min · Total: 80 min

Nutrition (per serving, where published)