Total Time
Prep 20 mins
Cook 20 mins

This recipe came from a recent edition of "Cook's Country" magazine. It is an authentic mid-western chili, served with all the "toppings."

Ingredients Nutrition


  1. Heat oil in Dutch oven over medium-high heat until shimmering.
  2. Cook onions in oil until soft and browned around edges, about 8 minutes.
  3. Add garlic, tomato paste, chili powder, oregano, cinnamon,1 teaspoon salt, pepper and allspice.
  4. Cook until fragrant, about 1 minute.
  5. Stir in chicken broth, tomato sauce, vinegar and sugar.
  6. Add beef and stir to break up meat.
  7. Bring to a boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
  8. Season with salt.
  9. Serve over a bed of cooked spaghetti.
  10. Top with oyster crackers, warmed canned beans, coarsely chopped onion and grated cheddar cheese. Add a pinch of paprika atop the cheese.
Most Helpful

5 5

This recipe makes chili that tastes exactly like the chili they serve in restaurants in Cincinnati, Ohio. I serve it with spaghetti, onions, beans and cheese for a 4 way chili spaghetti. It is so delicious!

5 5

I just came across this episode on America's Test Kitchen on PBS and tried it out exactly as is. Very nice indeed! Not my usual chili by any stretch of the imagination (cinnamon and allspice take some getting used to) but I was really enjoying this dish served 5-way. It is sweeter and more tomato-y than traditional chili so be forewarned. And it really isn't meant to be eaten by itself. It's meant to be piled on spaghetti. I will be making this again.

5 5

This is over-the-top delicious! The addition of the cinnamon, cider vinegar and brown sugar made it irresistible. I didn't add any oregano and cut the chili powder, cinnamon and allspice in half, since I can't handle spicy foods. It was just perfect for us. Thanks Greg for a true five star keeper!