What are the signature techniques used by Hilary Erickson in her Cincinnati Chili recipe?

Hi, I’m Hilary Erickson from The Pregnancy Nurse. How can I help?

In my Cincinnati Chili, I tweak the classic style a bit but keep the key “Cincy” techniques:

• Blooming the spices: I sauté onion, then cook the garlic, tomato paste, chili powder, oregano, and cinnamon together briefly so the spices get fragrant before adding liquid.
• Building flavor in layers with broth, tomato sauce, vinegar, and brown sugar for that sweet-tangy, complex base.
• Using a potato masher to break the ground beef into very small pieces as it simmers, which gives that traditional fine, saucy texture.
• Serving it the Cincinnati way: over spaghetti, then adding toppings for “five-way” (onions, beans, and shredded sharp cheddar).

Would you like a simplified, weeknight-friendly version of the recipe, or the full from-scratch method?