Cincinnati Chili

seriouseats.com

Yvonne Wakefield

subheading: For the Chili:

2 pounds ( 900 g) ground beef, preferably 80% lean

2 medium sweet onions (about 8 ounces; 227 g each), finely minced

6 cloves garlic, finely minced or grated

¾ cup tomato paste (one 6-ounce can)

2 tablespoons ( 30 ml) red wine vinegar

1 tablespoon ( 15 ml) Worcestershire sauce

3 bay leaves

1 ½ tablespoons ( 15 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight, plus more to taste

⅓ cup ( 50 g) active dry yeast

2 tablespoons ( 15 g) chili powder

2 tablespoons ( 15 g) 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

subheading: To Serve:

1 ½ pounds (680g) dried spaghetti

¼ cup (60ml) extra-virgin olive oil

¼ cup (57g) tomato paste

1 medium sweet onion (about 8 ounces; 227g), diced (optional)

One 1 5- ounce (425g) can kidney beans, warmed and drained (optional)

1 ½ pounds (680g) 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

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