Cincinnati Chili is a rich, warmly spiced classic that’s simmered low and slow for incredible flavor. Served over spaghetti with cheddar cheese, onions, and beans, it’s a comforting, hearty meal the whole family will love.
A warm side of cornbread or homemade garlic bread pairs perfectly.
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Holly’s Recipe Highlights: Cincinnati Chili
- Flavor: Rich, savory flavor with warm notes of cinnamon, allspice, cocoa, and chili, balanced by a subtle tangy sweetness.
- Why Make It: Everything cooks in one pot, with most of the cooking time being a hands-off simmer.
- Technique: Add the ground beef to the pot uncooked instead of browning it first, which helps create the signature fine texture of Cincinnati-style chili.
Cook Time: 2 Hrs 15 Mins (15 Min Prep) Servings: 6 Cook Method: Stovetop
What is Cincinnati Chili?
Named for the city of Cincinnati, this chili has a unique flavor and is served differently than traditional chili recipes.
It has been around since the 1900s and has been tagged as one of the “most iconic foods in America” by the Smithsonian. It was made popular by the Skyline diners chain and if visiting their restaurants, you must try Skyline Chili!
Seasonings: Some believe the seasonings are derived from the Greek dish moussaka or other similar Greek dishes. The seasonings include cocoa powder (or sometimes unsweetened chocolate), cinnamon, and allspice. Some use cumin or a pinch of ground cloves. It’s usually served over spaghetti with special toppings as below.
Ingredient Notes
- Ground Beef: Use lean ground beef to minimize the amount of fat to skim while simmering; ground turkey can also be used, though the sauce will be slightly less rich.
- Tomato Sauce: Use plain, unseasoned tomato sauce rather than pasta sauce, as there’s no need for added flavors or seasonings.
- Apple Cider Vinegar: White vinegar can be used as a substitute if needed, though apple cider vinegar adds a slightly milder tang.
- Cocoa Powder: Use unsweetened baking cocoa; either natural or Dutch-process cocoa works well in this recipe.
- Spaghetti: Regular or thin spaghetti both work well; cook until al dente and keep it separate from the chili until serving.
How to Make Cincinnati Chili
- Add the uncooked beef, water, tomato ingredients, vinegar, garlic, cocoa, spices, and bay leaf.
- Bring to a boil, lower the heat, skim excess fat as needed, and simmer until thickened.
- Remove the bay leaf and spoon the chili over hot spaghetti. Finish with cheese, onion, beans, or a combination of toppings (full recipe below).
Ways to Serve Cincinnati Chili
To serve Cincinnati-style chili, traditional toppings include shredded cheddar cheese, chopped onions, and/or chili beans (or kidney beans). Not only are the flavor and toppings unique, but instead of twirling the spaghetti like spaghetti and meatballs, pile on the toppings and cut the spaghetti with a fork.
Here are the traditional ‘ways’ to top Cincinnati Chili:
- 2-way: topped with chili.
- 3-way: topped with chili and shredded cheese.
- 4-way onion: topped with chili, shredded cheese, and chopped onions.
- 4-way bean: topped with chili, shredded cheese, and beans.
- 5-way: the works! Top with chili, shredded cheese, chopped onions, and beans.
Serve this with the toppings on the side and let your family choose their own way! Don’t limit yourself to these ways, add your own toppings from hot sauce to oyster crackers.
Tips for Chili Success
- Add Beef Uncooked: Adding it into the liquid creates a finer texture than browning and crumbling it first.
- Simmer Gently: Two hours gives the sauce time to reduce and lets the warm spices mellow into the beef and tomato.
- Skim the Fat: Skim as it rises instead of draining the pot at the end.
- Chili Consistency: If the chili is still too thin, simmer it uncovered a little longer. The finished sauce should coat the spaghetti without being as thick as traditional bowl chili.
- Add Toppings at the End: Keep the toppings separate until serving so everyone can customize their plate.
- Use Finely Shredded Cheddar: Finely shredded cheddar creates a fluffy layer of cheese that starts to soften as soon as it hits the hot chili.
Chill Today, Chili Tomorrow
- Refrigerate: Keep leftovers in a covered container for up to 4 days. Store cooked spaghetti and toppings separately.
- Freezing: Freeze the chili in airtight containers for up to 4 months. Freeze the sauce without spaghetti, cheese, onions, or beans.
- Reheating: Thaw overnight in the refrigerator, then reheat the chili on the stovetop, stirring occasionally. A small splash of water can loosen sauce if it has thickened. Leftover sauce also makes an easy topping for hot dogs.
More Ground Beef Favorites
Did you enjoy this Cincinnati Chili Recipe? Leave a comment and rating below.
Cincinnati Chili
Ingredients
- 1 onion finely chopped
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- 4 cups water
- 15 ounces tomato sauce
- 1 ½ tablespoons apple cider vinegar
- 4 cloves garlic minced
- 2 teaspoons unsweetened cocoa powder
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- 1 bay leaf
For Serving
- cooked spaghetti
- shredded cheddar cheese
- white onion chopped
- canned red kidney beans or chili beans
Instructions
- Heat olive oil in a large saucepan or dutch oven over medium heat. Add the onion and cook until tender.
- Add the uncooked beef and the remaining ingredients.
- Bring the mixture to a boil and reduce the heat to a simmer skimming any fat that rises to the top. Simmer for 2 hours or until the sauce has thickened.
- Remove the bay leaf and discard.
- Serve over hot spaghetti with toppings per the notes below.
Notes
How to Serve Cincinnati Chili
Start by spooning the chili over hot spaghetti and then add the following toppings:- 2-way: topped with just chili.
- 3-way: topped with chili and shredded cheese.
- 4-way onion: topped with chili, chopped onions, and shredded cheese.
- 4-way bean: topped with chili, beans, and shredded cheese.
- 5-way: the works! Top with chili, beans, onions, and cheese.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
My chili was a little too sweet for my DH. What can I add to make it more savory
You could add a little more vinegar, a bit more tomato sauce, and a pinch more chili powder and cumin.
This recipe was fantastic! It will definitely become one of my go too’s. The only item that i will not use next time is the cinnamon. 5/6 people in the family think they’d enjoy it more if there wasn’t cinnamon. Otherwise… Perfect! and i did mine in my Instapot. It worked out great.
Cincinnati Chili…welcome to the dark side, Holly! :)
🫣