Cincinnati chili is a unique Midwestern comfort food: a spiced, saucy meat mixture served over spaghetti and topped with shredded cheddar cheese, beans, or onions. Unlike traditional chili, it has a thin, gravy-like consistency and a distinctive sweet-and-savory flavor from cinnamon, allspice, and chocolate. This recipe delivers the authentic taste of a Cincinnati chili bowl at home, with a rich, aromatic sauce that clings to every strand of pasta.
Ingredients
- 2 lbs (900 g) ground beef (80/20)
- 2 cups (470 ml) water
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 tablespoons (16 g) chili powder
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 oz (28 g) unsweetened chocolate, chopped
- 1 can (15 oz / 425 g) tomato sauce
- 1 tablespoon (12 g) brown sugar
- 1 bay leaf
- Salt and black pepper to taste
- 1 lb (450 g) spaghetti
- For serving: shredded sharp cheddar cheese, cooked kidney beans, chopped onions, oyster crackers
Instructions
- In a large Dutch oven or heavy pot, combine the ground beef, water, onion, and garlic. Break up the beef with a spoon and bring to a boil over medium-high heat.
- Reduce heat to low and simmer, stirring occasionally, for 30 minutes. This step helps break up the meat and infuse the broth.
- Add the chili powder, cumin, paprika, cinnamon, allspice, cloves, nutmeg, cayenne (if using), vinegar, Worcestershire sauce, chocolate, tomato sauce, brown sugar, and bay leaf. Stir well to combine.
- Simmer uncovered over low heat for 1 hour, stirring occasionally. The chili should thicken slightly and the flavors meld.
- Remove the bay leaf. Season with salt and pepper to taste. The chili should be thin, not thick like traditional chili.
- While the chili simmers, cook the spaghetti according to package directions in salted boiling water until al dente. Drain well.
- To serve, place a portion of spaghetti in a bowl, ladle the chili over it, and top with shredded cheddar cheese, beans, and onions as desired.
Tips
- Use 80/20 ground beef: The fat adds flavor and helps keep the chili moist. If using leaner beef, add a tablespoon of olive oil to the pot.
- Simmer low and slow: The long simmer develops the complex spice profile. Don’t rush it; the chili should be saucy, not thick.
- Adjust spices to taste: Cincinnati chili has a distinctive sweet-spice balance. If you prefer less sweetness, reduce the brown sugar to 2 teaspoons.
- Make ahead: The chili tastes even better the next day as the flavors meld. Refrigerate overnight and reheat gently.
Serving Suggestions
Serve the chili over spaghetti, topped with a mound of shredded sharp cheddar cheese. Offer cooked kidney beans, chopped raw onions, and oyster crackers on the side. For a true Cincinnati experience, serve it “three-way” (spaghetti, chili, cheese), “four-way” (add onions or beans), or “five-way” (add both onions and beans).
Variations
- Vegetarian version: Substitute the ground beef with 2 cups (300 g) cooked lentils or a plant-based ground meat substitute. Simmer for 30 minutes instead of 1 hour.
- Turkey chili: Use ground turkey instead of beef; cook to 165°F (74°C) safe minimum internal temperature.
- Spicy kick: Add 1-2 minced jalapeños or extra cayenne pepper for heat.
- Gluten-free: Use gluten-free spaghetti and ensure your Worcestershire sauce is gluten-free.
Storage and Reheating
Refrigerate the chili in an airtight container for up to 4 days. It also freezes well for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through to 165°F (74°C). Add a splash of water if it thickens too much.
Frequently Asked Questions
What makes Cincinnati chili different from regular chili?
Cincinnati chili is a thin, saucy meat sauce seasoned with cinnamon, allspice, and chocolate, served over spaghetti and topped with cheese. It’s not a thick, bean-heavy chili; beans are an optional topping, not a main ingredient.
Can I use ground turkey instead of beef?
Yes, ground turkey works well. Cook it to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
Why is my chili too thick?
Cincinnati chili should be thin. If it thickens too much, add water or beef broth a few tablespoons at a time until it reaches a saucy consistency.
Can I make this in a slow cooker?
Absolutely. Brown the beef first, then transfer everything to a slow cooker and cook on low for 6-8 hours. The flavor will be even deeper.
What is the best cheese to use?
Sharp cheddar is traditional. The sharper the better, as it cuts through the rich spices.
Can I skip the chocolate?
Yes, but you’ll lose some depth. Use 1 tablespoon of unsweetened cocoa powder mixed with 1 teaspoon of sugar as a substitute.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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