Cincinnati chili is a unique American regional dish: a spiced, saucy meat sauce with Mediterranean undertones (cinnamon, allspice, cloves) served over spaghetti and piled high with shredded cheddar, beans, and onions. Unlike traditional chili, it’s simmered thin, then strained, and the texture is smooth and fine—no chunky tomatoes or beans in the sauce itself. This recipe delivers that iconic sweet-spicy balance and the signature 5-Way experience right in your own kitchen.
Ingredients
- 2 lbs (900 g) ground beef (85% lean)
- 2 cups (480 ml) water
- 1 (15 oz / 425 g) can tomato sauce
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (30 g) tomato paste
- 1 large 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) ground black pepper
- 1 teaspoon (2 g) salt (plus more to taste)
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 bay leaf
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 g) brown sugar (optional, to balance acidity)
Instructions
- In a large heavy pot or Dutch oven, combine the ground beef and water. Break up the meat with a spoon and bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until the meat is no longer pink and the water is mostly absorbed. This step gives the beef a fine, crumbly texture.
- Add the tomato sauce, vinegar, tomato paste, onion, garlic, chili powder, cumin, cinnamon, allspice, cloves, black pepper, salt, cayenne (if using), bay leaf, Worcestershire sauce, and brown sugar (if using). Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 1 hour, stirring occasionally, until the chili has thickened slightly and the flavors have melded. The chili should be a bit thinner than traditional chili—it will thicken more as it cools.
- After simmering, remove the bay leaf. For a truly smooth texture, you can purée the chili in batches in a blender or with an immersion blender until it’s almost smooth (this is traditional for Cincinnati chili). If you prefer a slightly chunkier texture, skip this step.
- If you puréed, return the chili to the pot and simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper. The chili should have a balanced sweet-spicy flavor with a hint of cinnamon.
Tips
- Don’t skip the water simmer: This is what gives the chili its fine texture. It also helps render the fat from the beef. If you want a leaner chili, you can drain the excess fat after the initial simmer, but it will slightly change the mouthfeel.
- Adjust the spice to your taste: The cinnamon and allspice are essential, but you can dial them back if you prefer a more traditional chili flavor. Start with half the amounts and add more after tasting.
- Make it ahead: Cincinnati chili actually tastes better the next day. The flavors have time to meld. It also freezes well for up to 3 months.
- Common mistake: Don’t use pre-seasoned chili powder that contains salt and other additives. Use pure chili powder (ground dried chilies) to control the flavor.
Serving Suggestions
Serve Cincinnati chili over a bed of cooked spaghetti (about 1 cup per serving). Top with a mound of shredded sharp cheddar cheese, then add kidney beans (warmed) and/or chopped raw onions. This is the famous “5-Way” (spaghetti, chili, beans, onions, cheese). You can also do a 3-Way (spaghetti, chili, cheese) or 4-Way (add onions or beans). For a low-carb option, serve over a hot dog with cheese and onions (a “Coney” style).
Variations
- Vegetarian: Substitute the ground beef with 2 cups (about 250 g) of finely chopped mushrooms or a plant-based ground meat alternative. Sauté them in a little oil before adding the liquids, and adjust the water to 1 cup (240 ml) since plant-based meats release less liquid.
- Turkey: Use ground turkey instead of beef. It’s leaner, so you may need to add a tablespoon of olive oil to the pot to prevent sticking. Cook to a safe minimum internal temperature of 165°F (74°C) per USDA FSIS guidelines.
- Spicy: Add an extra teaspoon of cayenne or a chopped jalapeño with the onions for more heat.
- Thicker: If you prefer a thicker chili, mix 2 tablespoons (16 g) cornstarch with 2 tablespoons (30 ml) cold water and stir into the chili during the last 10 minutes of simmering.
Storage and Reheating
Refrigerate leftover chili in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To reheat, place in a saucepan over medium-low heat, stirring occasionally, until hot (165°F / 74°C). You can also reheat in the microwave in 1-minute intervals, stirring in between. The chili freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why is my chili too watery? Cincinnati chili is meant to be thinner than traditional chili, but if it’s too thin, you may have added too much water or not simmered long enough. Simmer uncovered for an additional 15-20 minutes to reduce, or thicken with a cornstarch slurry.
Can I make this in a slow cooker? Yes. Brown the beef with water in a skillet first, then transfer everything to a slow cooker and cook on low for 6-8 hours. The flavor will be even more developed.
What is the difference between Cincinnati chili and regular chili? Cincinnati chili is a thin, smooth sauce with a unique spice blend (cinnamon, allspice, cloves) and is served over spaghetti, not in a bowl. It’s also not spicy in the traditional sense—it’s more aromatic and sweet.
How do I get the authentic fine texture? The key is to simmer the beef in water first and then purée the sauce. You can also use a potato masher to break up the meat while it cooks, but puréeing is the surest way to get that smooth consistency.
Can I use ground turkey or chicken? Absolutely. Just be sure to cook it to a safe internal temperature of 165°F (74°C) as recommended by the USDA FSIS. Turkey will be leaner, so you may need to add a little oil.
How many ways can I serve it? The classic ways are: 2-Way (spaghetti + chili), 3-Way (add cheese), 4-Way (add onions or beans), and 5-Way (all three toppings). You can also serve it over hot dogs (Coneys) or as a dip with tortilla chips.
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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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