Cincinnati chili is a unique American regional dish: a spiced meat sauce served over spaghetti, topped with shredded cheese, onions, and beans. The magic is in the seasoning—a warm, aromatic blend of sweet spices, chili powder, and a hint of cocoa that gives the chili its distinctive flavor. This homemade seasoning mix lets you recreate that authentic taste anytime, and it’s far better than anything from a packet.
Ingredients
- 3 tablespoons (18 g) chili powder (mild or medium)
- 1 tablespoon (6 g) ground cumin
- 2 teaspoons (5 g) sweet paprika
- 2 teaspoons (5 g) ground coriander
- 1 teaspoon (2 g) ground cinnamon
- 1 teaspoon (2 g) ground allspice
- 1 teaspoon (2 g) ground cloves
- 1 teaspoon (2 g) ground ginger
- 1 teaspoon (2 g) ground nutmeg
- 1 teaspoon (2 g) ground black pepper
- 1 teaspoon (2 g) salt (adjust to taste)
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 tablespoon (5 g) unsweetened cocoa powder (optional, but traditional)
Instructions
- Place all the ingredients in a small bowl.
- Whisk or stir with a fork until thoroughly combined, breaking up any lumps.
- Transfer to an airtight jar or container. Label with the date.
- Use about 3 to 4 tablespoons (about 24–30 g) of this mix per pound (450 g) of ground beef, along with 1 cup (240 ml) of water and 1 tablespoon (15 ml) of apple cider vinegar, to make a classic Cincinnati-style chili.
Tips
- Toast the spices (optional): For a deeper flavor, toast the whole spices (if you have them) in a dry skillet over medium heat for 1–2 minutes until fragrant, then grind. This intensifies the aroma but is not necessary if using pre-ground spices.
- Adjust the heat: The cayenne is optional. Start with 1/4 teaspoon and add more if you like it spicier. Cincinnati chili is traditionally mild, so keep the heat low if you want authenticity.
- Substitutions: If you don’t have allspice, use an extra 1/4 teaspoon of cloves and 1/4 teaspoon of cinnamon. If you don’t have coriander, you can omit it, but the flavor will be less complex. Cocoa powder is traditional but can be skipped; the chili will still be good, just less deep.
- Storage: Keep the mix in a cool, dark place. It will stay fresh for up to 6 months. To test freshness, sniff it—it should be aromatic, not musty.
Serving Suggestions
Use this seasoning to make authentic Cincinnati chili: brown 1 pound (450 g) of ground beef in a pot, then add 1 cup (240 ml) water, 1 tablespoon (15 ml) apple cider vinegar, and 3–4 tablespoons of this seasoning. Simmer for 30 minutes. Serve over spaghetti with shredded sharp cheddar cheese, diced onions, and kidney beans. This is the classic “3-way� (spaghetti, chili, cheese) or “5-way� (add onions and beans).
Variations
- Spicy Cincinnati Chili: Increase the cayenne to 1 teaspoon or add 1/2 teaspoon of crushed red pepper flakes.
- Smoky Chili Seasoning: Substitute smoked paprika for the sweet paprika for a deeper, smokier flavor.
- No-Cocoa Version: Omit the cocoa powder for a more straightforward chili flavor. The result will be less sweet and less complex.
- Gluten-Free: This mix is naturally gluten-free. Just ensure your chili powder and spices are certified gluten-free if you have celiac disease.
Storage and Reheating
Store the seasoning mix in an airtight container in a cool, dark place for up to 6 months. For longer storage, you can refrigerate it for up to a year, but it may clump; let it come to room temperature before using. If you make the chili with this mix, it will keep in the refrigerator for 3–4 days. Reheat on the stovetop over medium heat, adding a splash of water if it thickens too much. You can also freeze the chili for up to 3 months in an airtight container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is Cincinnati chili seasoning made of?
It’s a blend of chili powder, cumin, paprika, coriander, cinnamon, allspice, cloves, ginger, nutmeg, black pepper, salt, and often cocoa. The sweet spices are what make it distinct from other chili seasonings.
Can I use this seasoning for regular chili?
Yes, you can use it in any chili recipe. It will add a warm, slightly sweet flavor that works well in Texas-style or bean chili. Just adjust the amount to your taste.
How much seasoning should I use per pound of meat?
For a classic Cincinnati chili, use 3 to 4 tablespoons (24–30 g) per pound (450 g) of ground beef. If you prefer a milder flavor, start with 2 tablespoons and add more later.
Does the cocoa powder make it taste like chocolate?
No, the cocoa is used in a small amount to add depth and richness, not a chocolate flavor. It’s similar to how a pinch of coffee enhances a chocolate cake. If you’re skeptical, start with 1 teaspoon and taste.
Can I make this seasoning ahead of time?
Absolutely. This is a great make-ahead mix. It will keep for months, so you can have it ready whenever you crave Cincinnati chili.
Is this the same as the seasoning packets you buy?
It’s very similar, but homemade is often fresher and lets you control the salt and heat. The flavor profile is the same—warm, sweet, and aromatic.
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