Cincinnati Chili Recipe | Saveur

Redolent of heat spices, deeply flavored Cincinnati-style chili is an everlasting American basic.

Yield: serves 4

Elements

• 2 tbsp. olive oil
• 5 cloves garlic, finely chopped
• 2 medium yellow onions, finely chopped, divided
• 1½ lb. floor beef
• 2 tbsp. chili powder
• 1½ tsp. floor cinnamon
• ½ tsp. dried oregano
• ½ tsp. floor allspice
• ½ tsp. celery seed
• ½ tsp. floor cloves
• ½ tsp. floor cumin
• ½ tsp. celery seed
• ½ tsp. freshly grated nutmeg
• 1 bay leaf
• Kosher salt and freshly floor black pepper
• 2 cups tomato sauce, ideally do-it-yourself
• 1 tbsp. cocoa powder
• ¾ lb. dry spaghetti
• One 15-oz. can pink kidney beans, rinsed below scorching water and drained
• 4 cups shredded cheddar cheese
• Oyster crackers

Directions

1. To a big cast-iron skillet set over medium-high warmth, add the garlic and half of the onions and cook dinner, stirring often, till golden, 5–6 minutes. Add the meat, chili powder, cinnamon, oregano, allspice, celery seed, cloves, cumin, nutmeg, bay leaf, and salt and black pepper to style and cook dinner, stirring often, till the meat is browned, 6–8 minutes. Tilt the skillet and spoon out and discard any accrued fats. Flip the warmth to medium-high and add the tomato sauce, cocoa powder, and 1 cup water. When the liquid boils, flip the warmth to medium-low and cook dinner, partially coated, till thickened barely, 25 minutes.
2. In the meantime, deliver a big Dutch oven crammed with salted water to a boil over medium-high warmth. Add the spaghetti and cook dinner, stirring often, till tender, 8–10 minutes, then drain. In the meantime, place the beans in a microwave-safe bowl, cowl, and microwave on excessive till scorching, about 3 minutes.
3. To serve, divide the spaghetti amongst 4 giant bowls. High with the chili, cheese, remaining onions, and beans. Accompany with oyster crackers.