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Skyline-Inspired Cincinnati Chili Five-Way with Beans and Onions

Cincinnati chili five way layers tender, cinnamon-spiced beef chili over al dente spaghetti with kidney beans, diced onion, and finely shredded cheddar. Simmering the chili low and slow builds its distinctive texture and rich, warmly spiced flavor.
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Prep Time 15 minutes
Cook Time 2 hours 2 minutes
Total Time 2 hours 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

For the chili
  • 2 lb ground beef 85% lean
  • 4 cup water cold
  • 1 can (15 oz) tomato sauce
  • 2 tbsp chili powder
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 0.5 tsp ground allspice
  • 0.25 tsp ground cloves
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt divided
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 oz unsweetened chocolate
For the five-way
  • 1 lb spaghetti
  • 4 qt water
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 yellow onion medium, finely diced
  • 12 oz sharp cheddar cheese finely shredded

Equipment

  • 1 5-quart Dutch oven
  • 1 microwave

Method
 

Make the chili
  1. In a 5-quart Dutch oven, whisk the ground beef into the cold water until no large lumps remain.
  2. Stir in the tomato sauce, chili powder, cinnamon, cumin, allspice, cloves, 1 teaspoon salt, bay leaf, Worcestershire sauce, vinegar, and chocolate.
  3. Bring to a boil over medium-high heat, stirring and breaking up any lumps.
  4. Reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, stirring every 15 minutes, until the beef is tender and reaches at least 160°F.
  5. Remove the bay leaf and skim any excess fat from the surface.
Cook the spaghetti and beans
  1. Bring the 4 quarts of water and remaining 1 tablespoon salt to a boil in a 6-quart pot.
  2. Add the spaghetti and cook according to package directions until al dente.
  3. Drain the spaghetti.
  4. Put the kidney beans in a microwave-safe bowl and cover loosely.
  5. Microwave for 1 to 2 minutes, stirring halfway through, until hot.
Assemble the five-ways
  1. Divide the spaghetti among six bowls and top each portion with chili, beans, diced onion, and shredded cheddar.

Notes

For the smoothest chili texture, whisk the beef into cold water before heating. Refrigerate leftovers in an airtight container for 3 to 4 days; freeze the chili separately for up to 3 months. For a gluten-free option, serve it over gluten-free spaghetti.