Cincinnati chili is a unique American regional dish: a spiced meat sauce served over spaghetti, topped with shredded cheddar cheese and beans or onions. The magic lies in its distinctive spice blend—warm, slightly sweet, and aromatic, with a hint of chocolate and cinnamon. This homemade spice mix gives you the authentic flavor without buying a commercial packet, and it’s incredibly easy to adjust to your taste.
Ingredients
- 1 tablespoon (8 g) chili powder
- 1 tablespoon (8 g) ground cumin
- 2 teaspoons (5 g) ground cinnamon
- 2 teaspoons (5 g) ground coriander
- 2 teaspoons (5 g) smoked paprika
- 1 teaspoon (3 g) ground allspice
- 1 teaspoon (3 g) ground cloves
- 1 teaspoon (3 g) ground ginger
- 1 teaspoon (3 g) ground nutmeg
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 teaspoon (3 g) salt
Instructions
- Combine all the spices in a small bowl: chili powder, cumin, cinnamon, coriander, smoked paprika, allspice, cloves, ginger, nutmeg, cayenne (if using), and salt.
- Whisk or stir with a fork until evenly blended. Break up any clumps of cinnamon or cloves.
- Transfer the mix to an airtight jar or container. Label it with the date and the amount (about 1/4 cup / 60 ml). Use immediately or store for later.
- To make Cincinnati chili with this mix: brown 2 lbs (900 g) ground beef in a large pot, drain excess fat, then add 1 batch of this spice mix, 1 can (15 oz / 425 g) tomato sauce, 2 cups (480 ml) beef broth, 1 tablespoon (15 ml) apple cider vinegar, and 1 tablespoon (15 ml) Worcestershire sauce. Simmer uncovered for 1 hour, stirring occasionally, until thickened. Season to taste.
Tips
- Toast the spices for depth: For a more complex flavor, toast the spice mix in a dry skillet over medium heat for 1-2 minutes until fragrant before adding to your chili. Watch carefully—they burn quickly.
- Adjust the heat: The cayenne is optional. For a mild, kid-friendly chili, omit it. For a spicier version, add up to 1 teaspoon (3 g) more cayenne or a pinch of red pepper flakes.
- Make it your own: Some Cincinnati chili recipes include a touch of unsweetened cocoa powder (1 teaspoon / 3 g) or a bay leaf. Add these to your pot, not the dry mix, if you prefer.
- Storage: Store the spice mix in a cool, dark place. It will keep for up to 6 months, but the flavors will fade over time. Write the date on the jar.
Serving Suggestions
Serve Cincinnati chili the traditional way: over spaghetti, topped with a mound of shredded sharp cheddar cheese, and optionally with kidney beans and chopped onions. The classic “ways” are: 2-Way (chili and spaghetti), 3-Way (add cheese), 4-Way (add onions), 5-Way (add beans and onions). It’s also great on hot dogs for a Coney-style dog, or as a filling for baked potatoes.
Variations
- Turkey or chicken chili: Use ground turkey or chicken instead of beef. Cook to 165°F (74°C) safe minimum internal temperature. The flavor will be slightly lighter.
- Vegetarian Cincinnati chili: Substitute the meat with 2 cups (about 300 g) cooked lentils or a plant-based ground meat substitute. Add a little more liquid and simmer as directed.
- Extra chocolate: Add 1 tablespoon (15 g) unsweetened cocoa powder to the pot along with the spice mix for a deeper, richer flavor.
- Spicy version: Increase the cayenne to 1/2 teaspoon (1.5 g) or add a minced chipotle pepper in adobo sauce to the simmering chili.
Storage and Reheating
Spice mix: Store in an airtight container in a cool, dark pantry for up to 6 months. Keep away from heat and moisture.
Prepared chili: Refrigerate leftover chili in an airtight container within 2 hours of cooking. It will keep for 3-4 days. Reheat on the stovetop over medium-low heat, stirring frequently, or in the microwave in 1-minute intervals, until bubbling. You can also freeze the chili for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
What is Cincinnati chili spice made of? The essential spices are chili powder, cumin, cinnamon, coriander, allspice, cloves, and often nutmeg, ginger, and paprika. The cinnamon and cloves give it a distinctly sweet, warm aroma that sets it apart from other chili seasonings.
Can I use this mix for regular chili? Yes, but it will give your chili a very different, sweeter flavor profile. It’s best for Cincinnati-style chili, but you can use it in any recipe that calls for a sweet, aromatic chili powder blend. Reduce the amount if you don’t want the cinnamon to dominate.
Is there a substitute for a single spice? If you’re missing one spice, you can often omit it or use a pinch more of a similar one. For example, if you don’t have allspice, use a mix of cinnamon and cloves. If you don’t have coriander, use a bit more cumin. The flavor will be slightly different but still good.
How much of this mix equals a packet of commercial Cincinnati chili seasoning? This recipe makes about 1/4 cup (60 ml) of spice mix, which is roughly equivalent to one 2-ounce (57 g) commercial packet. Use it as you would a packet, adding it to your meat and liquid.
Can I make a bigger batch? Absolutely. Double or triple the recipe and store it in a larger jar. Just keep the proportions the same. It’s a great gift for a food-loving friend.
Why does my chili taste bitter? Bitterness can come from burning the spices (especially if you toast them too long) or from using too much cloves or allspice. Start with the recommended amount and taste as you go. If it’s bitter, add a little sugar or honey to balance it.
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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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