Chef John's Cincinnati-Style Chili

Recipe View In a large, heavy-bottomed pot, combine the ground beef and tomato paste. (5 minutes)

Recipe View Use the water to rinse out the tomato paste can, adding the liquid to the pot. Incorporate the minced garlic, diced onion, chili powder, cumin, cinnamon, cayenne pepper, allspice, ground cloves, black pepper, bay leaf, sugar, and salt. (5 minutes)

Recipe View Pour in the apple cider vinegar, Worcestershire sauce, and cold water. Using a potato masher or a large whisk, thoroughly mash and stir the mixture to break up the meat into very fine pieces, ensuring an even consistency. (10 minutes)

Recipe View Place the pot over medium-high heat and bring the chili to a boil, stirring occasionally with a wooden spoon to prevent sticking. (15 minutes)

Recipe View Once boiling, reduce the heat to medium-low, cover, and simmer gently for 1 to 1 1/2 hours, or until the flavors have melded beautifully and the chili has reached your desired thickness, stirring occasionally. (60-90 minutes)

Recipe View While the chili simmers, bring a large pot of lightly salted water to a boil. Add the spaghetti and cook according to package directions, until very tender, about 12 minutes. Drain well. (15 minutes)

Recipe View Taste the chili and adjust seasoning as needed. Remove and discard the bay leaf. (2 minutes)

Recipe View To serve, ladle the chili over the cooked spaghetti in serving bowls. Garnish generously with finely diced onion and freshly grated Cheddar cheese. Encourage diners to cut and scoop the noodles up with a fork, enjoying it like a delicious casserole. (5 minutes)