Cincinnati chili and regular chili are both beloved American comfort foods, but they are profoundly different dishes. Cincinnati chili is a finely ground beef sauce flavored with warm spices like cinnamon, allspice, and chocolate, served over spaghetti and topped with cheese, onions, and beans. Regular chili is a thick, chunky stew of ground or cubed meat, tomatoes, and beans, often with a smoky, spicy heat. This article breaks down exactly what sets them apart and provides a full recipe for each so you can taste the difference yourself.
Ingredients
For the Cincinnati Chili:
- 2 lb (900 g) ground beef (85% lean)
- 2 cups (480 ml) water
- 1 (15 oz / 425 g) can tomato sauce
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 tbsp (15 g) chili powder
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground cumin
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 g) brown sugar
- 1 oz (28 g) unsweetened chocolate, chopped (or 1 tbsp cocoa powder)
- 1 bay leaf
- Salt and black pepper to taste
For the Regular Chili:
- 2 lb (900 g) ground beef (85% lean) or beef chuck, cut into 1/2-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced (about 1.5 cups / 225 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 tbsp (15 g) chili powder
- 1 tbsp (8 g) ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 (28 oz / 794 g) can crushed tomatoes
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- Salt and black pepper to taste
Instructions
For the Cincinnati Chili:
- 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 heat, then reduce to low. Cook for 30 minutes, stirring occasionally, until the beef is cooked through and crumbled very fine. The mixture should be soupy.
- Add the tomato sauce, onion, garlic, chili powder, cinnamon, allspice, cloves, cumin, vinegar, brown sugar, chocolate, and bay leaf. Stir to combine.
- Simmer uncovered over low heat for 1 hour, stirring occasionally. The sauce will thicken slightly. Season with salt and pepper to taste. Remove the bay leaf before serving.
- For serving, cook spaghetti according to package directions. Serve the chili over spaghetti, and top with shredded cheddar cheese, chopped onions, and kidney beans if desired.
For the Regular Chili:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (or cubed chuck) and cook, breaking it up if using ground, until browned on all sides, about 8–10 minutes. If using cubed meat, sear in batches to avoid steaming.
- Add the onion and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the chili powder, cumin, smoked paprika, and cayenne (if using). Cook for 1 minute to toast the spices.
- Add the crushed tomatoes, kidney beans, black beans, beef broth, and Worcestershire sauce. Bring to a boil, then reduce heat to low and simmer partially covered for 45 minutes, stirring occasionally, until thickened.
- Season with salt and pepper to taste. Serve hot in bowls with your favorite toppings.
Tips
- For Cincinnati chili, the texture matters: The beef must be very finely crumbled. Simmering it in water first and breaking it up with a spoon is the key. Some cooks even pulse the cooked mixture in a food processor for a smoother sauce.
- Spice balance: Cincinnati chili’s signature is the warm spices. Don’t skip the chocolate—it adds depth without sweetness. If you don’t have unsweetened chocolate, use 1 tablespoon of cocoa powder.
- Regular chili thickness: If your regular chili is too thin, simmer uncovered for an extra 10–15 minutes. If it’s too thick, add a splash of beef broth or water.
- Make ahead: Both chilis taste even better the next day as the flavors meld. Refrigerate overnight and reheat gently.
Serving Suggestions
Cincinnati chili is traditionally served over spaghetti with a pile of shredded cheddar cheese, chopped raw onions, and kidney beans. The classic “three-way” is spaghetti, chili, and cheese; a “four-way” adds onions; a “five-way” adds beans. Serve with oyster crackers on the side.
Regular chili is served in deep bowls, often topped with shredded cheddar, sour cream, sliced jalapeños, and cornbread or saltines. It’s also great over hot dogs for a chili dog, or over fries for chili cheese fries.
Variations
- Vegetarian Cincinnati chili: Substitute the ground beef with 2 cups (300 g) of cooked lentils or a plant-based ground meat substitute. Simmer in vegetable broth instead of water and proceed as directed.
- Turkey regular chili: Use ground turkey instead of beef. Cook to a safe minimum internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
- Spicy regular chili: Add 1–2 chopped chipotle peppers in adobo sauce along with the spices for a smoky, spicy kick.
- White chicken chili: A lighter version of regular chili using diced chicken breast, white beans, green chiles, and chicken broth, seasoned with cumin and oregano.
Storage and Reheating
Both chilis can be refrigerated in an airtight container for up to 4 days. Cool the chili to room temperature within 2 hours of cooking before refrigerating. To reheat, place in a saucepan over medium heat, stirring occasionally, until bubbling and heated through to 165°F (74°C) as per USDA FSIS guidelines for leftovers. You can also reheat in the microwave in 1-minute intervals, stirring in between. For longer storage, freeze both chilis in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use ground turkey in Cincinnati chili? Yes, but the texture will be slightly different. Turkey is leaner and may not break down as finely. Add a tablespoon of olive oil to the water to help it crumble.
Is Cincinnati chili actually chili? It’s a matter of debate. It’s more of a meat sauce, but it’s called chili because of the chili powder and the cultural context. It’s a regional specialty that stands on its own.
What makes regular chili “regular”? Regular chili is the standard American chili, usually made with ground beef, tomatoes, beans, and chili powder. It’s thick, chunky, and often served in a bowl with toppings.
Can I make these chilis in a slow cooker? Yes. For Cincinnati chili, brown the beef first, then combine all ingredients in a slow cooker and cook on low for 6–8 hours. For regular chili, brown the meat and sauté the vegetables first, then cook on low for 6–8 hours.
Why does Cincinnati chili have chocolate in it? The chocolate adds a subtle richness and depth that balances the spices. It doesn’t make the chili sweet; it just rounds out the flavor.
Can I freeze these chilis? Absolutely. Both freeze well for up to 3 months. Let them cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
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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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