Cincinnati chili is a unique, Mediterranean-spiced meat sauce served over spaghetti or hot dogs, a regional favorite from Ohio. This version for hot dogs features a rich, slightly sweet, and aromatic chili that’s spooned over a frankfurter in a bun and topped with mustard, onions, and shredded cheddar. It’s a hearty, comforting dish that’s surprisingly easy to make at home, and the chili freezes beautifully for quick meals.
Ingredients
- 1 lb (450 g) ground beef (85% lean)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 1 can (15 oz / 425 g) tomato sauce
- 2 tablespoons (30 ml) tomato paste
- 2 tablespoons (15 g) chili powder
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground cinnamon
- 1/2 teaspoon (1 g) ground allspice
- 1/2 teaspoon (1 g) ground cloves
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (5 g) brown sugar
- Salt and black pepper to taste
- 6 hot dog buns
- 6 beef or pork hot dogs
- Yellow mustard, for serving
- 1 medium onion, finely diced, for serving
- 1 cup (115 g) shredded sharp cheddar cheese
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess fat.
- Add the chopped onion and garlic to the pot. Cook, stirring, until the onion is soft, about 3-4 minutes.
- Stir in the beef broth, tomato sauce, tomato paste, chili powder, cumin, cinnamon, allspice, cloves, vinegar, brown sugar, and a pinch of salt and pepper. Bring to a simmer.
- Reduce heat to low and let the chili simmer gently, uncovered, for at least 1 hour, stirring occasionally. The longer it simmers, the deeper the flavor. If it becomes too thick, add a splash of water or broth.
- While the chili simmers, cook the hot dogs according to package instructions (grill, boil, or pan-fry) until heated through. For food safety, hot dogs are already cooked, but they should be heated to steaming hot, at least 165°F (74°C) if you’re checking with a thermometer.
- To assemble, place a hot dog in each bun. Spoon a generous amount of chili over the top.
- Finish with a squirt of yellow mustard, a sprinkle of diced onion, and a handful of shredded cheddar cheese. Serve immediately.
Tips
- Simmer low and slow: The chili needs at least an hour to meld the spices. Two hours is even better. Stir occasionally to prevent sticking.
- Adjust the spice: Cincinnati chili is mildly spiced, but you can add a pinch of cayenne or a chopped jalapeño for heat. For a more authentic flavor, use a good-quality chili powder blend.
- Make ahead: The chili actually tastes better the next day. Make it a day in advance and refrigerate; reheat gently on the stove.
- Don’t skip the toppings: The mustard, onion, and cheese are essential to the classic Cincinnati experience. Use a sharp cheddar for the best contrast.
Serving Suggestions
Serve these hot dogs with a side of potato chips, coleslaw, or a simple green salad. For a true Cincinnati spread, offer spaghetti as an alternative base, or serve the chili over a bowl of hot dogs with oyster crackers on the side.
Variations
- Turkey or chicken version: Substitute ground turkey or chicken for the beef. Note that the chili will be leaner and slightly less rich.
- Vegetarian option: Use a plant-based ground meat substitute and vegetable broth. Simmer for 30 minutes instead of an hour.
- Bean chili: Stir in a can of drained kidney beans or black beans during the last 15 minutes of cooking for extra heartiness.
- Spicier: Add 1/2 teaspoon of cayenne pepper or a chopped chipotle pepper in adobo sauce.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if it’s too thick. The chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. Cooked hot dogs should be refrigerated separately and consumed within 3-4 days.
Frequently Asked Questions
What makes Cincinnati chili different from regular chili? Cincinnati chili is thinner than traditional chili and is seasoned with unusual spices like cinnamon, allspice, and cloves, which give it a distinctive sweet and aromatic flavor. It’s also served over spaghetti or hot dogs, not in a bowl with beans.
Can I use ground turkey instead of beef? Yes, ground turkey or chicken works well. Just be aware that the chili will be leaner and may need a little extra oil when browning to prevent sticking.
How long should I simmer the chili? At least one hour, but two hours is ideal for developing the complex flavors. The chili should be thick enough to coat a spoon but still pourable.
Is it necessary to use all the spices? The combination of cinnamon, allspice, and cloves is what defines Cincinnati chili. While you can adjust the amounts, omitting them entirely will change the character of the dish significantly.
Can I make this in a slow cooker? Absolutely. Brown the beef and onion first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
What’s the best way to reheat the chili? Gently reheat on the stovetop over medium-low heat, stirring occasionally, until bubbling. You can also microwave individual portions in 30-second intervals, stirring between each.
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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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