Name: Four-Way Cincinnati Chili
Total time: 50 min
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 1 tsp ground cinnamon; 3 cups [515 g] cooked beans or two 15-oz [425-g] cans pinto or kidney beans, rinsed and drained; 1 lb [455 g] 90 percent lean ground chuck beef; 3 medium garlic cloves, minced; 1 large yellow onion, finely chopped; 6 oz [170 g] short pasta, such as rotini or elbow macaroni (optional); One 28-oz [800-g] can crushed tomatoes with the juice; 1½ tsp ground allspice; 1 Tbsp unsweetened cocoa powder; 1 Tbsp ground cumin; 1½ cups [120 g] grated Cheddar cheese; Freshly ground black pepper; Sea salt; 2 Tbsp extra-virgin olive oil; 2 Tbsp chili powder; ½ cup [120 g] sour cream; 2½ cups [600 ml] beef broth

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
50 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

This thick, meaty version of chili comes from Ohio, where it is served over pasta and topped with cheese, chopped onions, and sour cream. It’s called four-way because you count one “way” for each additional ingredient, besides the chili. It’s a fun approach to serving chili, but what I really love about “Cincy chili” is the deep, woodsy flavors that come from allspice, cinnamon, and a bit of unsweetened cocoa. Talk about beefy!

Since this dish is all about the spices, high-quality c