Simple Cincinnati Chili Recipe

1. Start the beef the Cincinnati-style way. Add the ground beef and water (or broth) to a large pot over medium heat. Use a spoon to break it up constantly as it warms. You want very fine crumbles, almost like a thick meat soup at first.
2. Cook it through, then add onion. Keep stirring until the beef is fully cooked (no pink remains) and the liquid has reduced a bit. Stir in the diced onion and cook 5 minutes, stirring often.
3. Bloom the spices. Add garlic, chili powder, cumin, cinnamon, allspice, cloves (if using), and cocoa powder. Stir constantly for 30 to 60 seconds until the pot smells incredible and the garlic does not scorch.
4. Simmer until spoonable. Add tomato sauce, tomato paste, Worcestershire, vinegar, brown sugar, bay leaf, salt, and pepper. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 25 to 35 minutes, stirring occasionally, until glossy, sauce-like, and spoonable. If it gets too thick, add a splash of water. If you have time, keep it at a low simmer for 60 to 90 minutes for deeper flavor.
5. Skim if needed, then tune. Remove the bay leaf. If you used 80% beef or the surface looks shiny, skim off excess fat with a ladle (or drag a paper towel lightly across the top). Taste, then adjust salt and vinegar. If you want more warmth, add a pinch more cinnamon. If you want more heat, add cayenne or hot sauce.
6. Cook the spaghetti. Boil spaghetti in well-salted water until al dente. Drain.
7. Serve it your way. For each plate, start with a mound of spaghetti, ladle over a generous scoop of chili (about 3/4 to 1 cup), then top with a big handful of shredded cheddar (about 1/3 to 1/2 cup). Add beans and onions if you want a 4-way or 5-way situation. Eat while it is steaming and the cheese is doing its melty thing.

Optional bonus move: Toast your buns or garlic bread in a skillet until crisp at the edges. Cincinnati chili loves a crunchy sidekick.