A Cincinnati chili packet is a measured blend of warm spices used to make the city’s distinctive, gently spiced meat sauce, traditionally served over spaghetti or hot dogs. This homemade version seasons a pot of finely textured beef chili; it is easy to adjust for heat and handy to mix ahead.
Ingredients
- For the spice packet:
- 2 tablespoons (14 g) chili powder
- 1 tablespoon (7 g) ground cumin
- 2 teaspoons (4 g) ground cinnamon
- 1 teaspoon (2 g) ground allspice
- 1 teaspoon (2 g) ground paprika
- ½ teaspoon (1 g) ground cloves
- ½ teaspoon (1 g) ground coriander
- ¼ teaspoon (0.5 g) ground nutmeg
- ¼ teaspoon (0.5 g) cayenne pepper, or less to taste
- 1 teaspoon (6 g) fine salt
- ½ teaspoon (1 g) ground black pepper
- For the chili:
- 1 pound (454 g) lean ground beef
- 4 cups (950 ml) cold water
- 1 cup (240 ml) tomato sauce
- 1 small yellow onion, finely grated, about ½ cup (75 g)
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 bay leaf
- 1 tablespoon (15 ml) unsweetened cocoa powder, optional
- 1 teaspoon (5 g) granulated sugar, optional
- For serving: 1 pound (454 g) spaghetti, cooked; finely diced raw onion; 1½ cups (170 g) finely shredded cheddar; and oyster crackers, as desired
Instructions
- Mix the packet. Combine the chili powder, cumin, cinnamon, allspice, paprika, cloves, coriander, nutmeg, cayenne, salt, and black pepper in a small bowl. This makes enough seasoning for the full pot. If preparing it ahead, transfer the mix to a small airtight container and label it.
- Break up the beef in cold water. Add the ground beef and cold water to a heavy 4- to 5-quart (3.8- to 4.7-liter) pot. Use your fingers or a sturdy spoon to break the meat into very small pieces before heating. This cold-start method helps create the fine, loose texture associated with Cincinnati-style chili.
- Add the remaining ingredients. Stir in the tomato sauce, grated onion, vinegar, Worcestershire sauce, bay leaf, and the entire spice packet. Add cocoa and sugar if using. The mixture will look quite thin at this stage; it thickens as it simmers.
- Bring to a simmer and cook. Set the pot over medium-high heat and stir frequently until the mixture reaches a gentle simmer, about 10 minutes. Lower the heat, leaving the lid slightly ajar, and simmer gently for about 1 hour, stirring every 10 to 15 minutes and scraping the bottom. Keep the heat low enough to prevent scorching. The beef must reach 160°F (71°C); USDA FSIS lists this as the safe minimum internal temperature for ground beef, so check with a food thermometer.
- Adjust the consistency. Remove the bay leaf. The chili should be saucy and spoonable, not as thick as a typical bowl of Texas-style chili. If it is too thin, simmer uncovered for another 5 to 10 minutes; if it becomes too thick, stir in water a few tablespoons at a time. Taste and adjust salt or cayenne.
- Serve Cincinnati-style. Spoon the chili over hot spaghetti for a 2-way. Add diced onion for a 3-way, or add onion and shredded cheddar for a 4-way. Oyster crackers are a common accompaniment. For a cheese coney, spoon chili over a hot dog in a bun and top with finely shredded cheddar and, if you like, mustard and diced onion.
Tips
- Break up the meat before it heats. Starting with cold water and raw beef is the easiest way to avoid large crumbles. If you brown the beef first, the chili will be less finely textured and may need extra water to simmer.
- Keep the simmer gentle. A hard boil can make the sauce splatter and reduce too quickly. Stir regularly, especially near the bottom of the pot, where the spices and tomato can stick.
- Adjust the packet to taste. Cinnamon, cloves, and allspice give the blend its characteristic warm flavor. Reduce cayenne for a milder pot; add more only after the chili has simmered and you have tasted it.
- Use fresh spices. Ground spices lose aroma with time. If yours smell faint, the finished chili may taste muted; avoid compensating with large additions of a single spice, which can throw off the balance.
Serving Suggestions
The familiar Cincinnati order names describe toppings: a 2-way is spaghetti and chili; a 3-way adds cheddar; a 4-way adds either diced onion or beans; and a 5-way includes spaghetti, chili, beans, onion, and cheddar. Versions and ordering conventions vary, so serve the components separately and let everyone build a plate. Kidney beans, finely diced raw onion, shredded cheddar, and oyster crackers are useful additions.
For a more casual meal, spoon the sauce into hot dog buns over cooked hot dogs, then finish with cheddar and onion. Keep cooked spaghetti, chili, and toppings in separate bowls if serving a group, so the pasta does not absorb all the sauce before it reaches the table.
Variations
Make a milder mix: Leave out the cayenne or use just a pinch. The chili powder still contributes flavor, so check its label if you need a completely mild result.
Use a different ground meat: Ground turkey can replace the beef, though it will taste leaner and less rich. Cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry, and add a teaspoon of oil if it is very lean. Ground pork should reach 160°F (71°C).
Make it meatless: Replace beef with 1 pound (454 g) finely chopped mushrooms and 1 can (15 ounces/425 g) drained kidney beans. Add 1 tablespoon (15 ml) oil, simmer until the mushrooms release and then reduce their liquid, and use vegetable broth instead of water if desired. This has a different, chunkier texture from the beef version.
Prepare just the packet: The spice blend can be made by itself and stored airtight. Use the whole quantity for the recipe above, or divide it into two equal portions for smaller batches; keep the remaining portion sealed and dry.
Storage and Reheating
Refrigerate cooked chili within 2 hours of cooking in a shallow, covered container. It keeps for 3 to 4 days in the refrigerator. Reheat only the amount you need on the stove over medium-low heat, stirring and adding a splash of water if needed, until it reaches 165°F (74°C). The USDA FSIS safe target for reheated leftovers is 165°F (74°C); check the center with a food thermometer.
For longer storage, freeze cooled chili in airtight, freezer-safe portions for up to 3 months for best quality. Thaw in the refrigerator, then reheat to 165°F (74°C). Store cooked pasta separately when possible; refrigerated spaghetti can soften as it sits in sauce. The dry spice mix, kept tightly sealed away from heat and moisture, is best used within 6 months for the fullest flavor.
Frequently Asked Questions
Is this the same as a store-bought Cincinnati chili packet?
This is a homemade approximation of the warm, aromatic seasoning used for Cincinnati-style chili. Commercial blends vary, and this recipe specifies every spice so you can control salt and heat.
Why does the recipe start with raw beef and cold water?
Breaking up the beef in cold water before heating helps produce very small, tender pieces instead of browned chunks. It is a traditional technique for this style; cook the mixture thoroughly and verify the ground beef reaches 160°F (71°C).
Can I make the spice packet without cinnamon or cloves?
You can omit either, but both contribute to the sweet, warm aroma that distinguishes this style. If cloves are too strong for you, reduce them to ¼ teaspoon (0.5 g) rather than replacing them with more cayenne or chili powder.
Can I use this packet in a slow cooker?
Yes. First break the beef apart in cold water and mix in the other ingredients in the cooker insert. Cook on low for about 6 to 7 hours or high for 3 to 4 hours, stirring if practical, and confirm the beef reaches 160°F (71°C). Slow cookers vary, so use temperature and tenderness rather than time alone to judge doneness.
How do I make the chili thicker?
Simmer it uncovered until some liquid evaporates, stirring often. Avoid adding flour or starch at the start; the sauce is meant to remain loose enough to coat spaghetti, and prolonged reduction can make its spices overly concentrated.
Can I prepare the chili a day ahead?
Yes. Cool and refrigerate it promptly, then reheat to 165°F (74°C) before serving. Its spice flavors may become more pronounced as it rests, so taste and adjust seasoning after 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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