When it comes to ordering chili in Cincinnati, you've got to 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 chilies, Cincinnati versions get only a mild heat from spices such as cumin, cinnamon, paprika and cayenne. It is thick, rich and not unlike a heavy meat sauce for pasta.

This version doesn't attempt to be authentic, which would call for slowly simmering the meat, rather than browning. Instead, it is made weeknight-friendly by speeding things up with a quick sauté of the meat.

To deepen the flavors, the seasonings and tomato paste are heated with the oil at the start of the recipe. And the beans are added to the meat, rather than heated alone and spooned on top.

For a healthier version, use lean ground turkey and whole-wheat pasta. But however you do it, the result is a fast, savory meal that takes chili in an unexpected direction.