Cincinnati Chili
Cincinnati Chili is a unique Midwestern specialty that stands apart from traditional chili recipes. Traditionally ladled over spaghetti and customized with your choice of toppings like cheese, onions, beans, or all three, it’s a regional favorite that’s always gobbled up fast.
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My introduction to this dish came during a road trip through the Midwest, and I’ve been making it at home ever since. The combination of aromatic spices creates something truly distinctive; it’s rich, warming, and utterly satisfying. I typically go for the fully loaded “5-way” presentation with every topping, though you can easily adapt it to your preferences. It’s ideal for game watching, cold weather comfort, or batch cooking for easy weeknight meals.
Ingredients
- Cooked spaghetti – You’ll need about 1-2 ounces of uncooked spaghetti per person, or about 1 cup cooked spaghetti.
- Ground beef – I like cooking with 80/20 but 90/10 is fine, too.
- Water
- Onions – You want about 1.5 cups of diced onion in total. You can use sweet onion or red onion, or even shallots. Whatever you have on hand.
- Canned tomato sauce – Look for plain tomato sauce, not flavored.
- Vinegar – I like cider vinegar in this recipe but any will work.
- Garlic – Love garlic? Add a couple more cloves; this recipe can take it.
- Worcestershire sauce
- Unsweetened cocoa powder – This gives a bit of depth of flavor. Don’t worry, it won’t taste like chocolate.
- Chili powder – If your chili powder isn’t super fresh, use 4 tablespoons.
- Paprika – Smoked paprika is my new favorite! You can use spicy or sweet.
- Seasonings: Salt, ground cumin, ground cinnamon, ground cayenne pepper, ground cloves, ground allspice, bay leaf.
Optional Toppings
Diced white onion, grated yellow cheddar cheese, canned red kidney beans
How To Make Cincinnati Chili
Scroll down for the full recipe card with exact measurements and printable instructions.
Place your ground beef in a large stockpot or Dutch oven and add enough cold water to completely submerge the meat. Set the heat to medium-high and bring to a boil. As it heats, use a meat chopper or sturdy fork to break the beef into very small pieces. Once boiling, reduce to a simmer and continue cooking for approximately 30 minutes until the meat is thoroughly cooked and finely textured.
Add your chopped onions, tomato sauce, vinegar, minced garlic, Worcestershire sauce, and cocoa powder to the pot. Stir everything together with a heatproof spatula until well blended.
Measure in the chili powder, paprika, salt, cumin, cinnamon, cayenne pepper, cloves, allspice, and bay leaf. Mix thoroughly to distribute the spices evenly throughout the meat mixture.
Increase the heat to bring everything back to a boil, then immediately reduce to a low simmer. Leave the pot uncovered and let it cook for about 3 hours, stirring occasionally with your heatproof spatula to prevent sticking. If the mixture becomes too thick during cooking, add water in small amounts to maintain a saucy consistency.
Fish out and discard the bay leaf before serving. Sample the chili and add more salt if needed. Decide which “way” you’d like to serve it.
Equipment
- Large stockpot or Dutch oven
- Meat chopper or sturdy fork
- Heatproof spatula
Serving Suggestions
The traditional serving method for Cincinnati chili involves spooning it over cooked spaghetti, then adding toppings based on your preference:
- 2-Way: Chili over spaghetti
- 3-Way: Chili over spaghetti, topped with shredded cheddar cheese
- 4-Way: Chili over spaghetti with diced onions and shredded cheddar cheese
- 5-Way: Chili over spaghetti with kidney beans, diced onions, and shredded cheddar cheese
Serve with oyster crackers on the side and your beverage of choice. This makes a substantial meal that’s perfect for gatherings or preparing in advance for the week.
Storage Tips
Transfer any leftover chili to an airtight container and refrigerate for up to 4 days. The flavor actually intensifies as it sits! To freeze, allow the chili to cool completely before transferring to freezer-safe containers, where it will keep for up to 3 months. When reheating either on the stove or in the microwave, thin it out with a splash of water if it’s become too concentrated.
Cincinnati Chili
Ingredients
- cooked spaghetti
- 2 pounds lean ground beef
- 1 quart water
- 2 onions finely chopped
- 15 ounce canned tomato sauce or 1 (15-ounce can)
- 2 tablespoons vinegar
- 4 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon unsweetened cocoa powder
- 3 tablespoons chili powder
- 1 tablespoon paprika
Seasonings:
- 1½ teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cayenne pepper
- ¼ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 bay leaf
Instructions
- Place ground beef in a large stockpot or Dutch oven and add enough cold water to submerge it completely. Bring to a boil over medium-high heat. Use a meat chopper or fork to break the beef into very small pieces. Reduce to a simmer and cook for approximately 30 minutes until thoroughly cooked and finely textured.
- Add the chopped onions, tomato sauce, vinegar, minced garlic, Worcestershire sauce, and cocoa powder to the pot. Stir with a heatproof spatula until well blended.
- Measure in the chili powder, paprika, salt, cumin, cinnamon, cayenne pepper, cloves, allspice, and bay leaf. Mix thoroughly to distribute spices evenly.
- Bring the mixture back to a boil, then immediately reduce to a low simmer. Cook uncovered for about 3 hours, stirring occasionally to prevent sticking. Add water in small amounts if the mixture becomes too thick.
- Remove and discard the bay leaf before serving. Taste and adjust seasoning as needed. Serve overcooked spaghetti with your preferred toppings.
Notes
Serving Options:
- 2-Way: Chili over spaghetti
- 3-Way: Chili over spaghetti, topped with shredded cheddar cheese
- 4-Way: Chili over spaghetti with diced onions and shredded cheddar cheese
- 5-Way: Chili over spaghetti with kidney beans, diced onions, and shredded cheddar cheese
