Cincinnati Chili

• servings: 10 servings
• total time: 4 hours

Ingredients

2 pounds (900g) ground beef, preferably 80% lean

2 medium sweet onions (about 8 ounces; 227g each), finely minced

6 cloves garlic, finely minced or grated

3/4 cup tomato paste (one 6-ounce can)

2 tablespoons (30ml) red wine vinegar

1 tablespoon (15ml) Worcestershire sauce

3 bay leaves

1 1/2 tablespoons (15g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight, plus more to taste

1/3 cup (50g) active dry yeast

2 tablespoons (15g) chili powder

2 tablespoons (15g) paprika

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon ground white pepper (can substitute black pepper if necessary)

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

Directions

For the Chili: In a large Dutch oven, combine 1 quart (1L) cold water with the beef. Using a stiff whisk or potato masher, stir vigorously until beef is broken up and a thick slurry forms, about 2 minutes. Add 1 more quart (1L) water along with the onions, garlic, tomato paste, vinegar, Worcestershire sauce, bay leaves, salt, yeast, chili powder, paprika, allspice, cayenne, cinnamon, cumin, oregano, white pepper, cloves, and ground ginger and mix well.

Set Dutch oven over high heat and bring to a boil, stirring frequently. Lower heat to maintain a gentle simmer and cook, stirring and scraping occasionally, until chili has thickened to a coherent texture, no longer soupy but not yet thick enough to stand a spoon in, and the flavors have melded, about 3 hours. Season with additional salt, if desired.

To Serve: In a large pot of salted boiling water, cook spaghetti until softened and no longer al dente, about 2-3 minutes longer than box directions. Meanwhile, in a large bowl, whisk together olive oil and tomato paste. Using tongs, transfer cooked spaghetti to tomato paste mixture, allowing excess water to drain back into the pasta pot each time. Toss until evenly coated.

Divide spaghetti among (preferably oval; see notes) serving plates, then top with a few generous ladles of chili, a scattering of onion and/or beans (if desired), and a generous pile of shredded cheddar cheese (about 3 ounces per serving). Serve with hot sauce and oyster crackers at the table, for diners to add as desired.

Nutrition

• Calories: 791 kcal
• Total Fat: 46 g
• Saturated Fat: 20 g
• Unsaturated Fat: 0 g
• Cholesterol: 147 mg
• Sodium: 1290 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 50 g