Cincinnati chili is a unique American regional dish: a spiced, saucy meat sauce served over spaghetti and topped with shredded cheese, beans, and onions. This recipe shows you how to make your own seasoning mix packets at home, so you can have that distinctive cinnamon-and-chocolate-spiced flavor on hand whenever the craving hits. It’s budget-friendly, customizable, and far less salty than the store-bought envelopes.
Ingredients
- For the seasoning mix (makes 2 packets):
- 2 tablespoons (14 g) chili powder
- 2 teaspoons (5 g) ground cumin
- 2 teaspoons (4 g) ground cinnamon
- 2 teaspoons (5 g) sweet paprika
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) ground allspice
- 1 teaspoon (2 g) ground black pepper
- 1 teaspoon (2 g) ground white pepper (optional)
- 1 teaspoon (2 g) ground ginger
- 1/2 teaspoon (1 g) ground cloves
- 1/2 teaspoon (1 g) cayenne pepper (adjust to taste)
- 2 teaspoons (12 g) salt
- 1 tablespoon (12 g) sugar
- For the chili:
- 2 lbs (900 g) ground beef (85% lean)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons (30 ml) tomato paste
- 1 can (15 oz / 425 g) tomato sauce
- 2 cups (480 ml) beef broth
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 oz (28 g) unsweetened chocolate, finely chopped (or 1 tablespoon cocoa powder)
- 1 bay leaf
- 1 packet of the seasoning mix (half of the above)
Instructions
- Make the seasoning mix: In a small bowl, combine all the spice mix ingredients. Divide into two equal portions (about 2 tablespoons each) and store in airtight jars or zipper bags. Use one packet for the chili.
- Brown the beef: In a large Dutch oven or heavy pot, cook the ground beef and chopped onion over medium-high heat, breaking up the meat with a spoon, until the beef is no longer pink, about 8–10 minutes. Drain off excess fat if needed.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
- Add liquids and seasonings: Pour in the tomato sauce, beef broth, apple cider vinegar, and Worcestershire sauce. Stir in the seasoning packet, chocolate (or cocoa), and bay leaf. Bring to a simmer.
- Simmer low and slow: Reduce heat to low, cover, and let simmer gently for 1 hour, stirring occasionally. Uncover and simmer for another 30 minutes to thicken slightly. The chili should be loose, not thick like Texas chili.
- Finish and serve: Remove the bay leaf. Taste and adjust salt or cayenne. Serve over spaghetti with shredded cheddar cheese, kidney beans, and diced onions as desired.
Tips
- Don’t skip the chocolate: It doesn’t make the chili sweet; it adds depth and rounds out the spices. If you don’t have unsweetened chocolate, use 1 tablespoon of unsweetened cocoa powder.
- Make it ahead: The flavor improves after a day in the fridge. Make the chili a day ahead and reheat gently.
- Adjust the heat: Cincinnati chili is mildly spicy. If you like more kick, add an extra 1/4 teaspoon cayenne to the mix.
- Freeze the packets: The dry mix keeps for up to 6 months in an airtight container. Label with the date.
Serving Suggestions
Serve Cincinnati chili in the classic “ways�: 2-way (spaghetti + chili), 3-way (add shredded cheddar), 4-way (add onions), 5-way (add kidney beans and onions). You can also serve it over hot dogs for a “Coney� style, or on top of baked potatoes. Offer oyster crackers on the side.
Variations
- Turkey or chicken: Use ground turkey or chicken instead of beef. Cook to 165°F (74°C) safe minimum internal temperature.
- Vegetarian: Replace beef with 2 cups of cooked lentils or a plant-based meat substitute. Simmer for only 20 minutes after adding liquids.
- Extra spices: Some versions add a pinch of nutmeg or cardamom. Add 1/4 teaspoon if you like.
- Gluten-free: Ensure your Worcestershire sauce and broth are gluten-free; the rest is naturally GF.
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 too thick, until bubbling (165°F / 74°C for leftovers). Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use ground pork instead of beef? Yes, but cook it to 160°F (71°C) safe minimum internal temperature as it is ground meat.
What is “Cincinnati style� exactly? It’s a Greek-inspired meat sauce with cinnamon, chocolate, and allspice, served over spaghetti. It’s thinner than traditional chili and never has beans in the sauce itself—beans are a topping.
Can I make this in a slow cooker? Absolutely. Brown the beef first, then transfer everything to the slow cooker and cook on low for 6–8 hours. Remove the bay leaf before serving.
Why is my chili too thick? Cincinnati chili should be saucy. If it thickens too much, thin with beef broth or water until it reaches a gravy-like consistency.
Can I omit the sugar? Yes, the sugar balances the spices. You can leave it out or use a sugar substitute, but the flavor will be slightly more bitter.
How do I know when the beef is done? Use a food thermometer: ground beef must reach 160°F (71°C) (USDA FSIS safe minimum). Since you simmer for 1.5 hours, it will be well beyond that.
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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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