Three-way Cincinnati chili is a regional Ohio specialty: finely textured, warmly spiced beef chili ladled over spaghetti and covered with a mound of finely shredded cheddar. The chili is simmered rather than browned first, which gives it its characteristic tender texture and lets its cinnamon, allspice, and savory seasoning blend into the tomato-rich sauce.
Ingredients
- 2 lb (907 g) 85% lean ground beef
- 4 cups (946 ml) water
- 1 can crushed tomatoes, 14.5 oz (411 g)
- 1 medium yellow onion, about 5 oz (140 g), finely grated or minced
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) unsweetened cocoa powder
- 1 tbsp (15 g) chili powder
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) ground allspice
- ½ tsp (1 g) ground cloves
- ½ tsp (1 g) cayenne pepper, or less to taste
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 12 oz (340 g) dry spaghetti
- 8 oz (227 g) sharp cheddar, finely shredded
- Water and salt for cooking the pasta
Instructions
- Break up the beef in cold liquid. In a large, heavy saucepan or Dutch oven, combine the ground beef and 4 cups (946 ml) water. Use a sturdy spoon or potato masher to break the beef into very small pieces while the water is still cool. The mixture should look loose and finely crumbled, not like separate large meatballs.
- Add the seasonings. Stir in the crushed tomatoes, onion, tomato paste, vinegar, Worcestershire sauce, cocoa, chili powder, cinnamon, cumin, allspice, cloves, cayenne, salt, and black pepper. Set the pot over medium-high heat and bring it to a gentle boil, stirring frequently so the beef does not gather into clumps or stick to the base.
- Simmer until tender. Reduce the heat to low and simmer uncovered for 2 hours, stirring every 15 to 20 minutes. Keep the sauce at a gentle bubble; if it boils hard, lower the heat. The finished chili should be loose enough to spoon over pasta but not watery, with small, tender crumbles throughout. Check that the ground beef reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C) using a food thermometer. Taste and adjust salt or cayenne. If it becomes thicker than you like, stir in a little hot water.
- Cook the spaghetti near the end. About 15 minutes before the chili is ready, bring a large pot of salted water to a boil. Cook the spaghetti according to its package directions until just tender. Drain well; do not rinse, since a little surface starch helps the chili cling to the noodles.
- Build the three-way bowls. Divide the hot spaghetti among four bowls. Spoon chili generously over each serving, then top with the shredded cheddar. Serve at once, while the cheese begins to soften from the heat. The three components—spaghetti, chili, and cheese—make the defining “three-way.”
Tips
- For Cincinnati-style texture, break up the beef thoroughly before heating it. Starting it in cold water helps prevent large browned chunks. Avoid browning the meat first; that creates a different, firmer texture and flavor.
- Use finely shredded cheddar, preferably sharp, so it distributes over the chili. A box grater gives a better-melting topping than many thick pre-shredded cuts.
- Spices such as cinnamon, cloves, and allspice should add warmth, not make the chili taste like dessert. If you are unsure about the clove or cayenne, begin with half and adjust after simmering.
- If time allows, make the chili a day ahead: its seasoning becomes more unified after chilling. Cook pasta fresh for serving rather than storing it under the sauce.
Serving Suggestions
Serve the chili hot over spaghetti, with cheddar as the final layer. Offer oyster crackers, hot sauce, or finely chopped raw onion at the table, though these are optional rather than part of the three-way itself. A simple green salad or steamed vegetables make easy sides that balance the rich bowl. For a larger Cincinnati-style plate, add kidney beans beneath the cheese for a four-way, or include beans and onion for a five-way; those additions change the named style but are common variations.
Variations
Adjust the heat: Reduce or omit cayenne for a milder pot, or put hot sauce on the table for individual servings. Use a different pasta: Thin spaghetti is traditional, but regular spaghetti works well; cook it according to its package directions. Make a four-way: Add about 1½ cups (260 g) drained, rinsed kidney beans between the chili and cheese. Make a five-way: Add beans and about ½ cup (75 g) finely diced raw onion. For a vegetarian variation, replace beef with a plant-based ground alternative and follow its package’s cooking guidance; expect a different texture and flavor, and do not assume the beef temperature guidance applies to it.
Storage and Reheating
Store chili separately from spaghetti and cheese when possible. Refrigerate the chili within 2 hours of cooking in a shallow, covered container; it keeps for 3 to 4 days. Refrigerate cooked pasta and shredded cheese separately as well. Freeze chili in airtight freezer-safe containers for up to 3 months for best quality, then thaw overnight in the refrigerator. Reheat chili on the stovetop over medium-low heat, stirring and adding a splash of water if needed, until it reaches 165°F (74°C); check with a food thermometer. Reheat only the amount you plan to serve, and reheat leftover pasta separately in boiling water or in the microwave until steaming hot.
Frequently Asked Questions
What makes Cincinnati chili different?
Cincinnati chili is a finely crumbled, tomato-based meat sauce seasoned with a distinctive blend that often includes cinnamon, allspice, and cloves. It is typically simmered and served over spaghetti, rather than presented as a thick bowl of chili on its own.
Why is this called a three-way?
The three parts are spaghetti, chili, and shredded cheddar. Add kidney beans and it is generally called a four-way; add beans and onion for a five-way. Naming conventions for the onion-and-bean combinations can vary by restaurant or family.
Can I make the chili ahead?
Yes. Cool it promptly and refrigerate it within 2 hours, then keep it for 3 to 4 days. Reheat to 165°F (74°C) before serving, and cook the spaghetti fresh for the best texture.
Can I use ground turkey instead of beef?
You can, though the result will taste and feel different from the classic beef version. Cook ground turkey to 165°F (74°C), measured with a food thermometer, and follow the package’s handling guidance.
How can I make the sauce thicker or thinner?
For a thinner topping, stir in hot water a tablespoon at a time. If it is too thin, simmer it uncovered a little longer, stirring regularly to prevent sticking. It should remain spoonable rather than reduce to a dry meat sauce.
Is Cincinnati chili very spicy?
It is usually more aromatic than fiery. Cayenne controls much of the heat, so reduce it or leave it out for a mild version; the warm spices will still give the chili its characteristic profile.
Related
- Gambas al Ajillo Price in Spain & Recipe
- Brioche or Bagel: Which Dough Should You Make?
- Best Steak Tartare in Sydney: Where to Order It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).