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Comforting Cincinnati Chili Five-Way Recipe with Cheddar Cheese Made Easy

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A warm and hearty Cincinnati chili five-way layered with spaghetti, chili, kidney beans, onions, and sharp cheddar cheese. This recipe combines a unique blend of warm spices with rich beef for a comforting and flavorful meal perfect for any occasion.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups (480 ml) beef broth (low-sodium preferred)
  • 2 tbsp chili powder
  • 1 tsp cinnamon
  • ½ tsp ground allspice
  • 1 tsp ground cumin
  • 1 tsp unsweetened cocoa powder
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • Salt and black pepper to taste
  • 8 oz (225 g) spaghetti noodles, cooked al dente
  • 1 cup (240 ml) kidney beans, cooked or canned, drained and rinsed
  • 1 medium yellow onion, chopped (for topping)
  • 2 cups (200 g) sharp cheddar cheese, shredded

Instructions

  1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add 8 oz (225 g) spaghetti and cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside. Rinse with hot water briefly to prevent sticking.
  2. Sauté aromatics: In a large skillet or Dutch oven over medium heat, add 1 tbsp oil and sauté 1 medium finely chopped onion until translucent, about 4-5 minutes. Add 3 minced garlic cloves and cook for another 1 minute until fragrant.
  3. Brown the beef: Add 1 lb (450 g) ground beef to the skillet. Break it apart with a wooden spoon. Cook until no longer pink, about 6-8 minutes. Drain excess fat if necessary.
  4. Add tomato paste & spices: Stir in 2 tbsp tomato paste, 2 tbsp chili powder, 1 tsp cinnamon, ½ tsp allspice, 1 tsp cumin, and 1 tsp unsweetened cocoa powder. Cook for 2 minutes to toast the spices and deepen flavors.
  5. Pour in liquids & simmer: Add 2 cups (480 ml) beef broth, 1 tbsp Worcestershire sauce, and 1 bay leaf. Stir, bring to a low simmer, reduce heat to low, cover partially, and cook gently for 30 minutes. Stir occasionally to prevent sticking.
  6. Prepare beans & onions: While chili simmers, drain and rinse 1 cup (240 ml) kidney beans. Chop 1 medium yellow onion for topping and shred 2 cups (200 g) sharp cheddar cheese.
  7. Final seasoning: Remove bay leaf. Season chili with salt and black pepper to taste. If chili is too thick, stir in a splash of broth or water.
  8. Assemble the five-way: In bowls, layer cooked spaghetti, ladle chili over the top, add a scoop of beans, sprinkle chopped onions, and finish generously with shredded sharp cheddar cheese. Serve immediately.

Notes

Do not rush the simmering step to allow flavors to develop fully. Drain excess fat after browning beef but keep some for flavor. Freshly shred cheddar cheese for best melt and taste. Multitask by boiling spaghetti while chili simmers. For smoother chili, blend part of it before mixing back. Variations include vegetarian substitutions, slow cooker adaptation, gluten-free pasta, and cheese alternatives.

Nutrition

Keywords: Cincinnati chili, five-way chili, comfort food, cheddar cheese chili, easy chili recipe, layered chili, beef chili, chili with spaghetti, kidney beans chili

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