Cincinnati chili is a unique American comfort food: a spiced, saucy meat mixture served over spaghetti and topped with shredded cheese, beans, or onions. Developed by Macedonian immigrants in the 1920s, it blends Mediterranean spices like cinnamon and allspice with a Midwestern drive-in culture. This recipe recreates the classic 3-Way (spaghetti, chili, cheese) at home, with a rich, aromatic sauce that’s thinner than traditional chili but packed with flavor.
Ingredients
- 2 lb (900 g) ground beef (85% lean)
- 2 cups (470 ml) water
- 1 (15 oz / 425 g) can tomato sauce
- 2 tbsp (30 ml) tomato paste
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 tbsp (15 g) chili powder
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground cloves
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 g) brown sugar (optional, to balance acidity)
- 2 bay leaves
- 1 lb (450 g) spaghetti
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed (for 4-Way or 5-Way)
- 1 cup (120 g) shredded sharp cheddar cheese (for topping)
- 1 cup (160 g) chopped white onion (for topping)
- Oyster crackers (for serving)
Instructions
- In a large pot or Dutch oven, combine the ground beef and water. Break the beef into small pieces with a spoon. Bring to a simmer over medium-high heat, then reduce heat to low. Cook gently for 30 minutes, stirring occasionally, until the beef is fully browned and crumbly. Do not drain; the water will become part of the sauce.
- Add the tomato sauce, tomato paste, chopped onion, garlic, chili powder, cumin, cinnamon, allspice, cloves, salt, pepper, vinegar, brown sugar (if using), and bay leaves. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce heat to the lowest setting. Cover and simmer for 2 hours, stirring every 20 minutes. The chili should thicken slightly and become deeply flavored. If it gets too thick, add a splash of water.
- While the chili simmers, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- After 2 hours, remove the bay leaves. Taste and adjust seasoning with salt and pepper. The chili should be slightly thinner than traditional chili—it’s meant to coat the spaghetti, not sit on top.
- To serve, place a bed of spaghetti on each plate or bowl. Ladle a generous amount of chili over the spaghetti. Top with shredded cheddar cheese, chopped onion, and kidney beans if desired. Serve immediately with oyster crackers on the side.
Tips
- Don’t skip the water: The water helps the beef break down into a fine texture and creates the characteristic thin sauce. If you brown the beef separately, the texture will be chunkier and less authentic.
- Spice balance: The cinnamon, allspice, and cloves are what make Cincinnati chili distinctive. If you’re unsure, start with half the amounts and add more after simmering—you can always add, but you can’t take out.
- Make ahead: Cincinnati chili tastes even better the next day. Refrigerate the chili (without spaghetti) for up to 4 days, then reheat gently on the stove.
- Freeze for later: The chili freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, adding a little water if needed.
Serving Suggestions
Serve Cincinnati chili the traditional way: over spaghetti with shredded cheddar cheese and oyster crackers. For a 4-Way, add chopped raw onions or kidney beans; for a 5-Way, add both. You can also serve it as a hot dog topping (Coney-style) on steamed buns with mustard and onions. Pair with a crisp green salad or pickled vegetables to cut the richness.
Variations
- Turkey or chicken chili: Substitute ground turkey or chicken for beef. Cook to 165°F (74°C) as the safe minimum internal temperature. The flavor will be lighter but still aromatic.
- Vegetarian version: Replace the beef with 2 cups (300 g) cooked lentils or a plant-based ground meat substitute. Add 1 cup (235 ml) extra water and simmer for 1 hour, as lentils won’t need as long.
- Spicier version: Add 1-2 minced jalapeños or a teaspoon of cayenne pepper along with the other spices.
- Gluten-free: Serve over gluten-free spaghetti or use gluten-free flour as a thickener if needed (though the recipe is naturally gluten-free except for the pasta).
Storage and Reheating
Refrigerate leftover chili (without spaghetti) in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat, stirring frequently, until bubbling (165°F / 74°C). Add a splash of water if it’s too thick. You can also microwave individual portions in 30-second bursts, stirring between. Freeze the chili for up to 3 months; thaw overnight in the fridge before reheating. Cooked spaghetti should be stored separately and will keep for 3-4 days refrigerated; reheat in boiling water for 30 seconds or in the microwave.
Frequently Asked Questions
What makes Cincinnati chili different from regular chili? Cincinnati chili is thinner, more aromatic, and served over spaghetti, not in a bowl with beans. It uses Mediterranean spices like cinnamon, allspice, and cloves, which give it a unique sweet-savory flavor. It’s also simmered for a long time, which develops a complex taste.
Can I use ground turkey instead of beef? Yes, ground turkey works well. Use 93% lean turkey to avoid excess fat. Cook it to 165°F (74°C) as the safe minimum internal temperature. The flavor will be slightly milder, so you might want to add an extra teaspoon of chili powder.
Why is my chili too thick? Cincinnati chili should be saucy, not thick like Texas chili. If it becomes too thick, stir in water or beef broth a quarter-cup at a time until it reaches a pourable consistency. This can happen if you simmer uncovered for too long or use a higher-fat beef.
Can I make this in a slow cooker? Yes. Brown the beef in a skillet first (or add it raw, breaking it up), then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The flavor will be just as good, and you don’t need to stir as often.
What are the “ways� in Cincinnati chili? The “ways� refer to how the dish is served: 2-Way is spaghetti and chili; 3-Way adds cheese; 4-Way adds onions or beans; 5-Way includes both onions and beans. Some places also offer a “cheese coney� (hot dog with chili and cheese) as a separate item.
Can I leave out the sugar? Yes, the brown sugar is optional. It helps balance the acidity of the tomato sauce, but you can omit it or use a pinch of stevia. The cinnamon and cloves already add sweetness, so many versions don’t use sugar at all.
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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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