Serious Eats: Cincinnati Chili

This chili has been on my cooking wishlist for quite a while, but I wanted to make sure that I used the best, most accurate (as far as I know) recipe I could find.  And when I saw this doozy of an ingredient list, I figured I had hit the lotto.  And it certainly doesn't disappoint.  Spicy like a traditional chili, but with a very different flavor profile.  The mountain of cheese on top certainly doesn't hurt, either.

Cincinnati Chili
From Serious Eats

2 pounds ground beef, preferably 80% lean
2 medium sweet onions (about 8 ounces each), finely minced

6 cloves garlic, finely minced or grated

¾ cup tomato paste (one 6-ounce can)

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

3 bay leaves

1½ tablespoons Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight, plus more to taste

⅓ cup active dry yeast

2 tablespoons chili powder

2 tablespoons paprika

1 teaspoon ground allspice

1 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon oregano

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

½ teaspoon ground cloves

½ teaspoon ground ginger

1½ pounds dried spaghetti

¼ cup extra-virgin olive oil

¼ cup tomato paste

1 medium sweet onion (about 8 ounces), diced (optional)

One (15-ounce) can kidney beans, warmed and drained (optional)

1½ pounds medium Cheddar, finely shredded using the small holes on a box grater

Thin, vinegary hot sauce, such as Frank’s Red Hot or Crystal

Oyster crackers

In a large Dutch oven, combine 1 quart 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 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.

In a large pot of salted boiling water, cook spaghetti until softened and no longer al dente, about 2 to 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) 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.

Makes 8 to 10 servings