Four Way Cincinnati Chili

Cincinnati chili isn’t Texas chili, and it’s not trying to be. This is a spiced meat sauce built on cinnamon, allspice, nutmeg, cumin, and marjoram, served over spaghetti and topped with shredded cheddar and raw chopped onions. “Four-way” means all four layers: spaghetti, chili, cheese, and onions.

The warm spice profile is what throws people off if they’re expecting a standard chili. Cinnamon and allspice give it a flavor closer to Greek or Middle Eastern meat sauces than anything from the Southwest. That’s because Cincinnati chili was actually created by Greek immigrants in the 1920s, and the seasoning reflects that heritage.

Ground cinnamon plus a whole cinnamon stick is intentional. The ground cinnamon infuses the sauce quickly during the 20-minute simmer, while the stick adds a more complex, woody cinnamon note that develops over time. Fish out the stick before serving.

Chef Tips

• Crumble the ground beef very fine as it browns. Cincinnati chili has a smooth, almost sauce-like texture, not chunky.
• Don’t drain the tomatoes. The juice becomes part of the sauce and keeps it loose enough to soak into the spaghetti.
• Pile the toppings generously. Cincinnati chili is as much about the cheese and onions as the meat sauce.
• Serve with oyster crackers on the side. It’s traditional and adds a salty crunch between bites.

Variations

• Five-way: Add a layer of kidney beans between the spaghetti and chili to make it a five-way.
• Three-way: Skip the onions and serve with just spaghetti and cheese for a milder, simpler plate.