Cincinnati chili is a unique American regional dish: a spiced, saucy meat topping served over spaghetti and piled with shredded cheddar cheese, onions, and beans. Unlike traditional chili con carne, it has a thin, gravy-like texture and a warm, aromatic spice blend that includes cinnamon, allspice, and cloves. This recipe recreates the iconic flavor of the chili parlors of Cincinnati, Ohio, and works because it simmers low and slow, allowing the spices to meld into a rich, complex sauce.
Ingredients
- 2 lbs (900 g) ground beef (80/20)
- 2 cups (480 ml) water
- 1 (15 oz / 425 g) can tomato sauce
- 2 tablespoons (30 ml) tomato paste
- 1 large yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 tablespoons (15 g) chili powder
- 1 tablespoon (8 g) ground cumin
- 2 teaspoons (5 g) ground cinnamon
- 1 teaspoon (2 g) ground allspice
- 1/2 teaspoon (1 g) ground cloves
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (2 g) dried oregano
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- 2 bay leaves
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon (15 g) brown sugar
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 1 oz (28 g) unsweetened chocolate, finely chopped (optional but traditional)
- For serving: cooked spaghetti, shredded sharp cheddar cheese, diced onions, kidney beans (warmed)
Instructions
- In a large Dutch oven or heavy pot, combine the ground beef and water. Break the meat apart with a spoon. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the beef is no longer pink and the water is mostly absorbed. This step gives the chili its fine, crumbly texture.
- Add the tomato sauce, tomato paste, chopped onion, garlic, chili powder, cumin, cinnamon, allspice, cloves, smoked paprika, oregano, cayenne (if using), bay leaves, vinegar, brown sugar, salt, and black pepper. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
- After 1 hour, add the chopped chocolate (if using). Stir until melted. Continue to simmer, uncovered, for another 1 hour to 1 hour 30 minutes, stirring occasionally, until the chili has thickened to a gravy-like consistency and the flavors have deepened. The longer it simmers, the better it gets.
- Remove the bay leaves. Taste and adjust seasoning with salt and pepper. If the chili seems too thick, add a splash of water; if too thin, simmer a bit longer.
- Serve immediately over cooked spaghetti, or refrigerate for later (see Storage and Reheating).
Tips
- Spice balance: The cinnamon, allspice, and cloves are what make Cincinnati chili distinctive. Don’t skip them—they should be noticeable but not overpowering. If you’re unsure, start with half the amount and add more to taste.
- Texture: The initial boiling of the beef in water is crucial. It breaks up the meat into fine particles, giving the chili its signature smooth, sauce-like texture. Don’t skip this step.
- Chocolate: Unsweetened chocolate adds depth and a subtle bitterness that rounds out the spices. If you don’t have it, you can omit it or substitute 1 teaspoon of cocoa powder dissolved in 1 tablespoon of hot water.
- Make ahead: Cincinnati chili actually tastes better the next day. The flavors meld and mellow overnight. Make it a day ahead and reheat gently.
Serving Suggestions
Serve Cincinnati chili the traditional way: over a bed of cooked spaghetti, topped with a mound of shredded sharp cheddar cheese. For a “three-way,” add chopped raw onions; for a “four-way,” add kidney beans; for a “five-way,” add both onions and beans. Oyster crackers on the side are a must. It’s also great on hot dogs for a Coney-style treat, or as a topping for baked potatoes.
Variations
- Turkey Cincinnati Chili: Substitute ground turkey for beef. Use 93/7 lean turkey and note that the flavor will be lighter; you may need to add a bit more chili powder and salt.
- Vegetarian Version: Replace the beef with 2 cups (about 300 g) of cooked lentils or a plant-based ground meat substitute. Add an extra 1/2 cup (120 ml) of water and simmer for 30 minutes less, as the lentils won’t need as long to break down.
- Spicier Chili: Increase the cayenne pepper to 1 teaspoon or add a chopped jalapeño with the onion. You can also add a dash of hot sauce at the end.
- No-Chocolate Version: If you’re not a fan of chocolate in savory dishes, simply omit it. The chili will still be delicious, just slightly less complex.
Storage and Reheating
Refrigerate leftover chili in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat, adding a splash of water if it has thickened too much, until heated through to 165°F (74°C) (USDA FSIS safe minimum for leftovers). You can also freeze the chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use ground turkey instead of beef? Yes, ground turkey works well. Use 93/7 lean turkey to avoid excess grease, and be aware that the flavor will be slightly milder. You may want to add a little extra chili powder and salt to compensate.
Why is there chocolate in Cincinnati chili? The unsweetened chocolate is a traditional addition that adds depth and a subtle bitterness, balancing the sweetness of the brown sugar and the warmth of the spices. It doesn’t make the chili taste like chocolate; it just enhances the overall flavor.
Can I make this in a slow cooker? Absolutely. After boiling the beef in water, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chili will be even more flavorful because of the long, slow cooking.
How do I get the chili to be the right consistency? The key is simmering uncovered at the end. The sauce should be thin enough to coat a spoon but not watery. If it’s too thin, simmer longer; if too thick, add a little water or beef broth.
Is Cincinnati chili actually chili? It’s a matter of debate! Unlike traditional Texas chili, it contains no beans in the sauce and is served over spaghetti. It’s more of a meat sauce with chili-like spices. But it’s a beloved regional dish that has been served in Cincinnati chili parlors since the 1920s.
Can I freeze Cincinnati chili? Yes, it freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
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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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