This recipe neglects to mention the most important aspect of Cincinnati-style chili, which is that it is served over spaghetti! This makes a satisfying one-dish meal for cool weather.
Traditionally, a "3-Way" is topped with shredded cheese, a "4-Way" is topped with cheese and red beans, and a "5-Way" is topped with cheese, red beans, and diced onion. All three should be topped with oyster crackers.
3 tablespoons vegetable oil 1 medium onion, chopped 1 medium red bell pepper, cut into 1/4-inch dice 1 medium green bell pepper, cut into 1/4-inch dice 1 tablespoon chili powder 1 teaspoon unsweetened cocoa powder 1 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon black pepper 1 lb ground beef 1 (28- to 32-oz) can whole tomatoes including juice, chopped 1 tablespoon molasses Accompaniment: sour cream
Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 8 minutes. Add bell peppers and sauté, stirring occasionally, until softened, about 6 minutes. Add chili powder, cocoa, salt, cinnamon, and pepper and cook, stirring, about 1 minute.
Add beef and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add tomatoes with juice and molasses and simmer briskly, uncovered, stirring occasionally, until thickened, 5 to 8 minutes.
