Cincinnati chili is a unique, Greek-inspired American classic: a spiced, saucy meat sauce with a hint of chocolate and cinnamon, served over spaghetti and topped with shredded cheddar cheese. Unlike traditional chili, it’s simmered thin and seasoned with allspice, cloves, and Worcestershire, creating a rich, aromatic sauce that clings to every noodle. This recipe recreates the iconic parlor-style chili at home, letting you build your own 3-Way, 4-Way, or 5-Way with ease.
Ingredients
- 2 lbs (900 g) ground beef (85% lean)
- 2 medium onions, finely chopped (about 2 cups / 300 g)
- 4 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 1 can (15 oz / 425 g) tomato sauce
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (30 ml) Worcestershire sauce
- 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
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 bay leaf
- 1 oz (30 g) unsweetened chocolate, finely chopped (or 1 tablespoon cocoa powder)
- Salt and black pepper, to taste
- For serving: 1 lb (450 g) spaghetti, cooked; 2 cups (225 g) shredded sharp cheddar cheese; 1 can (15 oz / 425 g) kidney beans, drained and warmed; 1 medium onion, finely chopped; oyster crackers
Instructions
- In a large Dutch oven or heavy pot, cook the ground beef over medium-high heat, breaking it into small crumbles, until no longer pink (about 8 minutes). Do not drain all the fat; leave about 2 tablespoons for flavor.
- Add the chopped onions and garlic, and cook until softened, about 5 minutes.
- Stir in the beef broth, tomato sauce, vinegar, Worcestershire sauce, chili powder, cumin, cinnamon, allspice, cloves, cayenne (if using), and bay leaf. Bring to a boil, then reduce heat to low.
- Add the chopped chocolate and stir until melted. Simmer uncovered for 1 hour, stirring occasionally, until the sauce thickens slightly. The chili should be thin, not thick like Texas chili.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- To serve parlor-style: place a portion of spaghetti in a bowl, ladle a generous amount of chili over the top, and sprinkle with shredded cheddar cheese. Add beans and chopped onions for a 5-Way.
Tips
- Use 85% lean ground beef – too lean and the chili lacks richness; too fatty and it becomes greasy. If you drain all the fat, add a tablespoon of olive oil to the pot.
- Simmer low and slow: the chili needs at least 1 hour to meld the spices. Longer (up to 2 hours) deepens the flavor, but add extra broth if it gets too thick.
- Make it ahead: Cincinnati chili tastes even better the next day. Refrigerate overnight and reheat gently.
- Freeze in portions for up to 3 months – thaw in the fridge overnight and reheat on the stove.
Serving Suggestions
Serve over spaghetti with shredded sharp cheddar cheese and oyster crackers on the side. For a 3-Way, just chili and cheese; a 4-Way adds chopped onions; a 5-Way adds kidney beans. You can also serve it as a coney dog topping over hot dogs in buns.
Variations
- Turkey or chicken chili: substitute ground turkey or chicken – cook to 165°F (74°C) safe minimum internal temperature.
- Vegetarian: use 2 cups (300 g) cooked lentils or plant-based crumbles instead of beef – add with the broth and simmer.
- Spicier: increase cayenne to 1 teaspoon or add a chopped jalapeño with the onions.
- Gluten-free: use gluten-free spaghetti and check Worcestershire sauce label.
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 broth if needed, until bubbling (165°F / 74°C for leftovers). Freeze for up to 3 months – thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is Cincinnati chili? It’s a Mediterranean-spiced meat sauce served over spaghetti, developed by Greek immigrants in Cincinnati in the 1920s. It’s thinner than traditional chili and often includes chocolate and cinnamon.
Can I make it without chocolate? Yes, omit the chocolate or use 1 tablespoon cocoa powder. The chocolate adds depth but isn’t essential.
Why is my chili too thick? Cincinnati chili should be saucy, not thick. Add more beef broth or water to thin it to a gravy-like consistency.
Can I use ground turkey instead of beef? Yes, but cook it to 165°F (74°C) safe minimum internal temperature. Turkey is leaner, so add a tablespoon of olive oil.
How do I serve a 3-Way, 4-Way, or 5-Way? A 3-Way is spaghetti, chili, and cheese; 4-Way adds onions; 5-Way adds beans. The order is always spaghetti, chili, beans (if any), onions (if any), then cheese.
Can I freeze Cincinnati chili? Absolutely. Cool completely, store in freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge 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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