Cincinnati chili is a gently spiced, tomato-and-beef sauce from Cincinnati, Ohio, traditionally spooned over spaghetti or hot dogs and finished with finely shredded cheddar. This home-style menu pairs a simmered, finely textured chili with the classic “ways,” plus simple toppings; regional recipes vary, especially in their spice blend and use of chocolate.

Ingredients

2 lb (900 g) 85% lean ground beef
4 cups (950 ml) cold water
1 can (15 oz / 425 g) tomato sauce
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) Worcestershire sauce
2 tbsp (30 g) unsweetened cocoa powder
2 tbsp (30 g) chili powder
1 tbsp (15 g) ground cumin
2 tsp (10 g) ground cinnamon
1 tsp (5 g) ground allspice
1 tsp (5 g) paprika
½ tsp (1 g) ground cloves
½ tsp (1 g) ground cayenne pepper, or less to taste
2 bay leaves
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) ground black pepper
1 lb (450 g) dried spaghetti
2 tbsp (30 ml) neutral cooking oil, for the hot dogs
6 all-beef hot dogs, about 12 oz (340 g)
6 hot dog buns
3 cups (300 g) finely shredded sharp cheddar cheese
1 can (15 oz / 425 g) kidney beans, drained and rinsed (optional)
1 medium white onion, finely diced, about 1 cup (150 g), for serving
½ cup (120 g) yellow mustard, for serving

Instructions

Put the ground beef and cold water in a large, heavy pot. Break the beef up thoroughly with your hands or a sturdy spoon so there are no large clumps. Starting with cold water helps create the fine, loose texture associated with Cincinnati chili.
Stir in the tomato sauce, chopped yellow onion, vinegar, Worcestershire, cocoa, chili powder, cumin, cinnamon, allspice, paprika, cloves, cayenne, bay leaves, salt, and black pepper. Set the pot over medium-high heat and bring the mixture to a gentle boil, stirring often and scraping the bottom.
Reduce the heat to low. Simmer uncovered for about 2 hours, stirring every 15 to 20 minutes so the beef stays finely broken up and the sauce does not scorch. If the chili becomes thicker than a loose meat sauce, stir in a little water. Check the center of the ground beef with a food thermometer; the USDA FSIS safe minimum for ground meat is 160°F (71°C). Remove the bay leaves and taste for salt and heat.
About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until tender but not mushy. Drain well. If using kidney beans, warm them in a small saucepan with a splash of water until steaming.
For the cheese coneys, heat the oil in a skillet over medium heat. Cook the hot dogs, turning occasionally, until browned and hot throughout; check the package directions for safe handling and heating, particularly if the product is uncooked. Warm the buns in the skillet or oven. Set out the hot dogs in buns, chili, mustard, diced white onion, and shredded cheddar.
Serve the spaghetti topped with chili and then cheddar for a two-way. Add diced onion for a three-way, beans for a four-way, or both for a five-way. The same chili can go over a hot dog in a bun; add mustard, onion, and cheddar for a cheese coney.

Tips

Break up the beef before heating. Adding it to cold water and separating it well is easier than trying to mash cooked chunks later.
Keep the simmer gentle and stir regularly. A hard boil can make the sauce splatter and stick; add water a few tablespoons at a time if it reduces too far.
Cocoa adds depth without making the chili taste like dessert. If you do not have it, leave it out rather than substituting sweetened chocolate; the result will be a little less rounded.
For a milder pot, omit the cayenne and serve hot sauce separately. For a thicker topping, simmer uncovered a little longer, but keep the beef at a safe temperature and avoid letting the bottom scorch.

Serving Suggestions

Offer a Cincinnati-style chili menu with spaghetti, cheese coneys, and a bowl of chili for guests to build their preferred order. Set out finely shredded cheddar, diced onion, kidney beans, mustard, and hot sauce so everyone can choose a two-, three-, four-, or five-way. A simple green salad or vinegar-dressed slaw makes a crisp side; oyster crackers are also a familiar accompaniment. If serving a crowd, keep the chili hot in a slow cooker set to its warm setting and put toppings out shortly before eating.

Variations

Four- and five-way plates: Kidney beans are a common topping, not an ingredient that has to go into the pot. Add them over the spaghetti before the chili for a four-way; add diced onion as well for a five-way.

Cheese coneys: Skip the spaghetti and ladle the chili over hot dogs in buns. The classic topping combination is mustard, diced onion, and cheddar, though toppings vary by household.

Adjust the spice profile: Cinnamon, allspice, cloves, cumin, and cocoa give this version its warm, distinctive character. Start with the stated cayenne, then adjust at the table; changing the spice balance will make the flavor less traditional but still suitable for the menu.

Make it gluten-free: Serve the chili over certified gluten-free pasta or baked potatoes, and check labels on Worcestershire sauce, hot dogs, and buns. For a meat-free variation, use a plant-based ground substitute and follow its package directions; its texture and cooking time may differ.

Storage and Reheating

Refrigerate leftover chili, pasta, and toppings separately within 2 hours of cooking, in shallow covered containers. The chili keeps for 3 to 4 days in the refrigerator; cooked spaghetti is best within 3 to 4 days as well. Freeze chili in airtight containers for up to 3 months for best quality, then thaw in the refrigerator. Reheat chili on the stove over medium-low heat, stirring and adding a splash of water if needed, until it reaches 165°F (74°C). Reheat only the portion you plan to eat. Warm leftover spaghetti separately in boiling water or in the microwave, and discard any food left at room temperature for more than 2 hours (1 hour when the temperature is above 90°F / 32°C).

Frequently Asked Questions

What do the Cincinnati chili “ways” mean?
They describe the toppings on spaghetti: two-way is spaghetti, chili, and cheese; three-way adds onion; four-way adds either beans or onion, depending on the local convention; five-way includes spaghetti, chili, cheese, beans, and onion. Some menus use a different order for naming the additions, so the toppings are the clearest guide.

Is Cincinnati chili the same as regular chili?
It is usually thinner and more finely textured than a bowl-style chili, with a warm spice blend that often includes cinnamon, allspice, and cloves. It is traditionally served over spaghetti or hot dogs rather than as a standalone bowl, though both serving styles are possible.

Can I make the chili ahead?
Yes. Cook the chili, cool it promptly in shallow containers, and refrigerate it within 2 hours. Reheat it to 165°F (74°C) before serving; cook the spaghetti and assemble the plates close to mealtime for the best texture.

Can I cook Cincinnati chili in a slow cooker?
For the best texture, first break up the beef in cold water and bring the mixture to a simmer on the stove; then transfer it to a slow cooker and cook on low until tender and fully cooked. Check that the ground beef reaches 160°F (71°C), and keep the finished chili hot for serving. Slow-cooker timing varies, so use temperature and texture rather than the clock alone.

How can I make the sauce less spicy?
Leave out the cayenne and use a mild chili powder. The other spices provide warmth and aroma without necessarily making the sauce hot. Taste near the end and offer hot sauce on the side.

Do I have to use beans?
No. Beans are an optional topping for a four- or five-way, and many people prefer the chili without them. Keep them on the side so guests can add them to taste.

More recipes to cook

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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