Cincinnati chili is a unique American regional dish: a spiced, saucy meat mixture served over spaghetti and topped with shredded cheddar cheese, onions, and beans. Unlike traditional chili, it gets its distinctive character from warm spices like cinnamon, allspice, and cloves, plus a surprisingly small amount of tomato. This recipe builds that signature flavor from pantry staples, giving you a rich, slightly sweet, and deeply savory sauce that comes together in about an hour.
Ingredients
- 2 lbs (900 g) ground beef (85% lean)
- 2 cups (480 ml) water
- 1 large yellow onion, finely chopped (about 1 1/2 cups / 200 g)
- 4 cloves garlic, minced
- 6 oz (170 g) tomato paste
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 bay leaf
- 1 oz (28 g) unsweetened chocolate, finely chopped (or 1 tablespoon cocoa powder)
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper
Instructions
- In a large Dutch oven or heavy pot, add the ground beef, water, and chopped onion. Break the beef apart with a spoon. Bring to a simmer over medium-high heat, then reduce heat to medium-low. Cook, stirring occasionally, for 30 minutes. This step gently poaches the beef, keeping it tender and preventing clumping.
- Add the minced garlic, tomato paste, apple cider vinegar, Worcestershire sauce, chili powder, cinnamon, cumin, allspice, cloves, cayenne (if using), bay leaf, chopped chocolate, salt, and black pepper. Stir until the tomato paste is fully dissolved.
- Bring the mixture back to a gentle simmer. Reduce heat to low, cover partially, and cook for 45 minutes, stirring every 10 minutes or so. The chili should thicken slightly and the flavors will meld.
- Remove the bay leaf. Taste and adjust salt or cayenne. The chili should be a pourable, saucy consistency—thinner than Texas chili. If it is too thick, add a splash of water; if too thin, simmer uncovered for 5-10 more minutes.
- For serving, cook spaghetti according to package directions. Serve the chili over the spaghetti, then top with shredded cheddar cheese, chopped raw onions, and kidney beans as desired.
Tips
- Don’t brown the beef first. The authentic method simmers raw beef in water. This yields a fine, uniform texture that is essential for the classic “5-wayâ€� presentation. If you brown it first, the texture will be chunkier and less traditional.
- Use good-quality cinnamon. Cassia cinnamon (the common supermarket kind) gives the right pungent warmth. Ceylon cinnamon is milder and will change the flavor noticeably.
- Chocolate is optional but traditional. Unsweetened chocolate adds depth without sweetness. If you skip it, add an extra tablespoon of tomato paste to compensate for body.
- Make it ahead. Cincinnati chili tastes better the next day. Refrigerate overnight, then reheat gently; the spices will have fully melded.
Serving Suggestions
Serve Cincinnati chili over cooked spaghetti (about 4 oz / 115 g dry per person). Top with a generous pile of finely shredded sharp cheddar cheese. Offer raw chopped onions, warm kidney beans, and oyster crackers on the side. The classic “ways�: 2-way is chili and spaghetti; 3-way adds cheese; 4-way adds onions; 5-way adds beans. For a low-carb option, serve over roasted spaghetti squash or a bed of shredded lettuce.
Variations
- Turkey or chicken chili: Substitute ground turkey or chicken for beef. Cook to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. The flavor will be lighter; add an extra teaspoon of chili powder.
- Vegetarian version: Replace beef with 1 1/2 lbs (680 g) of finely chopped mushrooms and 1 cup (170 g) cooked lentils. Sauté mushrooms first to release moisture, then add remaining ingredients. Simmer for 30 minutes.
- Spicier chili: Increase cayenne to 1 teaspoon or add 1 finely chopped jalapeño with the garlic. Adjust to taste.
- Cheese coney style: Serve the chili over hot dogs in buns, topped with mustard, onions, and cheddar. This is the other classic Cincinnati way.
Storage and Reheating
Refrigerate leftover chili in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To freeze, cool completely, then transfer to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium-low heat, stirring occasionally, until bubbling. Or microwave in 1-minute intervals, stirring between each. Reheated chili should reach 165°F (74°C) before serving.
Frequently Asked Questions
Can I use ground turkey instead of beef? Yes, but the texture will be drier and the flavor milder. Add 2 tablespoons of olive oil with the water to keep it moist. Cook to 165°F (74°C) per USDA FSIS guidance.
Why is my chili too thick? Cincinnati chili is meant to be saucy, not thick like Texas chili. If it becomes too thick, stir in warm water or beef broth a few tablespoons at a time until it reaches a pourable consistency. If it is too thin, simmer uncovered for 10 minutes.
Is the chocolate really necessary? No, but it adds a subtle depth that balances the spices. If you omit it, the chili will be slightly less complex but still good. Use unsweetened chocolate or a teaspoon of cocoa powder—never sweet chocolate.
Can I make this in a slow cooker? Yes. After step 1, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir once halfway through. The flavor will be slightly less concentrated; you may need to simmer on the stovetop for 10 minutes to thicken.
How do I get the fine texture? The key is simmering raw beef in water and stirring occasionally. Do not brown or crumble it too aggressively. If you prefer an even finer texture, pulse the cooked chili in a food processor in batches until desired consistency.
What spaghetti shape is traditional? Thin spaghetti, like #8 or angel hair, is traditional. It holds the sauce well. Avoid thick spaghetti or linguine, which overpower the chili.
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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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