Cincinnati several-way chili is a fine companion to spaghetti

When ordering chili in Cincinnati, think in terms of numbers.

A two-way is chili over spaghetti. A three-way tops that with cheese. Add chopped onions or beans and you get a four-way. For a five-way, you’ll need all of the above.

Unlike most other chilis, Cincinnati versions get only mild heat from spices such as cumin, cinnamon, paprika and cayenne. It is thick, rich and not unlike a heavy meat sauce for pasta.

Three-way Cincinnati chili

12ounces spaghetti

3tablespoons olive oil, divided

1/2teaspoon cumin

1/2teaspoon cinnamon

1/2teaspoon smoked paprika

2cloves garlic, minced

3tablespoons tomato paste

1pound lean ground beef

116-ounce can baked beans

1/4cup red wine

Salt and freshly ground black pepper, to taste

1cup shredded yellow cheddar cheese

Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta and return it to the pot. Add 1 tablespoon of olive oil, toss to coat, then cover to keep warm.

Meanwhile, in a large skillet over medium-high, combine the remaining 2 tablespoons olive oil, cumin, cinnamon, garlic and tomato paste. Saute until fragrant, about 1 to 2 minutes.

Add the ground beef and saute until nearly cooked through, about 8 minutes Add the beans and wine, mix well, then cover and simmer for 5 minutes. Season with salt and pepper.

Divide the spaghetti between four pasta serving bowls. Top each with chili, then with shredded cheese.

Makes four servings.