Cincinnati Chili Places: Make the Classic at Home

Cincinnati chili is a gently spiced, thin meat sauce from Cincinnati, Ohio, traditionally spooned over spaghetti or hot dogs and finished with toppings such as cheddar, beans, and onions. This home-style version cooks ground beef directly in a tomato-and-spice broth, then simmers until the flavors meld; its mild sweetness and warm spices make it easy to serve several ways.

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 grated (about 1 cup / 150 g)
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) chili powder
1 tbsp (15 ml) unsweetened cocoa powder
2 tsp (10 g) ground cumin
1 tsp (5 g) ground cinnamon
1 tsp (5 g) paprika
½ tsp (2.5 g) ground allspice
¼ tsp (1 g) ground cloves
¼ tsp (1 g) cayenne pepper, or to taste
1 bay leaf
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
12 oz (340 g) dry spaghetti, for serving
2 tbsp (30 ml) salt, for the pasta water
3 cups (330 g) finely shredded sharp cheddar, for serving
1 can (15 oz / 425 g) kidney beans, drained and rinsed, for serving (optional)
1 small white onion, finely diced, for serving (optional)
6 hot dogs and 6 buns, for coneys (optional)

Instructions

Put the ground beef and cold water in a large, heavy pot. Break the beef into very fine pieces with a wooden spoon or potato masher while the mixture is still cold. The loose, finely crumbled texture is characteristic; starting in cold water helps avoid large browned clumps.
Stir in the tomato sauce, grated onion, vinegar, Worcestershire, chili powder, cocoa, cumin, cinnamon, paprika, allspice, cloves, cayenne, bay leaf, salt, and black pepper. Set the pot over medium heat and bring it just to a gentle simmer, stirring frequently. Check that the ground beef reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C) with a food thermometer; check several spots, avoiding the pot’s bottom.
Reduce the heat to low and simmer uncovered for 60 minutes, stirring every 10 to 15 minutes and scraping the bottom. Keep it at a quiet simmer rather than a rapid boil. If the sauce becomes thicker than you like, stir in a little hot water; Cincinnati chili should be loose enough to spoon over pasta. Remove the bay leaf, taste, and adjust salt or cayenne.
For spaghetti, bring a large pot of water to a boil, add the pasta-water salt and spaghetti, and cook according to the package directions until al dente, usually 8 to 10 minutes. Drain well. Meanwhile, if using kidney beans, warm them in a small saucepan with a splash of water; heat until steaming.
For a three-way, divide spaghetti among bowls, ladle chili over it, and cover with shredded cheddar. For a four-way, add kidney beans or diced onion; for a five-way, add both. For coneys, cook hot dogs according to their package directions, place in buns, spoon on chili, and top with cheddar and diced onion if desired.

Tips

Use a pot wide enough for the meat to break up easily, but do not brown it first. Browning is fine for a variation, though it creates a more roasted flavor and less delicate, fine texture.
For a less sweet, more savory sauce, reduce the cinnamon to ½ teaspoon. Cocoa should be unsweetened; sweetened cocoa mix would add unwanted sugar.
Ground beef can be replaced with ground turkey, but the flavor and richness will be lighter. Cook poultry to 165°F (74°C), checked with a food thermometer.
Shred cheddar from a block if possible. Pre-shredded cheese often contains anti-caking agents and may not melt as smoothly over hot chili.

Serving Suggestions

Set out separate bowls of spaghetti, chili, finely shredded cheddar, warm kidney beans, and diced onion so everyone can build a preferred version. Cincinnati’s “ways” describe the toppings: two-way is spaghetti and chili; three-way adds cheese; four-way adds either beans or onions; five-way includes both. Names and topping choices can vary somewhat by place. Serve oyster crackers and hot sauce alongside, if desired, rather than stirring them into the pot.

For a simpler meal, spoon chili over hot dogs in buns and add cheddar and onion. The sauce is also good over baked potatoes or rice, although those are serving adaptations rather than the classic spaghetti presentation.

Variations

Spice blends vary between Cincinnati-style recipes and establishments, so adjust cinnamon, cloves, cumin, and cayenne to suit your taste. For a deeper, less tangy sauce, reduce the vinegar to 1 tablespoon (15 ml); for more warmth, add another ⅛ teaspoon (0.5 g) cayenne near the end. These changes shift the balance but keep the dish’s recognizable savory, aromatic profile.

To make a meatless topping, simmer 2 cups (400 g) cooked brown or green lentils with the sauce ingredients, using 3 cups (710 ml) water or vegetable broth and omitting the beef. Break up some lentils while cooking for a thicker texture, and season to taste. It will not have the same finely crumbled meat texture, but works over spaghetti with the traditional toppings.

Storage and Reheating

Refrigerate the chili within 2 hours of cooking in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. Store pasta and toppings separately when possible so the spaghetti does not absorb the sauce and the cheese stays fresh. Freeze cooled chili in airtight freezer-safe containers for up to 3 months for best quality; thaw overnight in the refrigerator.

Reheat chili on the stovetop over medium-low heat, stirring often and adding a splash of water if needed, or microwave it in a covered, microwave-safe dish, stirring midway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Reheat only the portion you plan to eat; do not leave cooked chili at room temperature for more than 2 hours.

Frequently Asked Questions

What does “three-way” mean?
A three-way is spaghetti topped with Cincinnati chili and a generous layer of finely shredded cheddar. A four-way adds beans or onions, while a five-way includes both.

Is Cincinnati chili the same as regular chili?
It is a distinct regional style. The sauce is thinner and more finely textured than many bowls of chili, and its warm spice blend is traditionally served over spaghetti or hot dogs. Beans are usually an optional topping rather than cooked into the sauce.

Can I make the chili ahead?
Yes. The flavors meld as it rests, and it reheats well. Cool and refrigerate it within 2 hours, then use within 3 to 4 days or freeze. Cook fresh pasta when serving for the best texture.

Why is my chili watery?
This sauce is meant to be loose, but if it seems too thin, simmer it uncovered for another 10 to 15 minutes, stirring regularly. Avoid turning up the heat sharply, which can scorch the bottom before enough liquid evaporates.

Can I use a different kind of meat?
Ground turkey is a practical alternative, though it tastes leaner and less rich. Because it is poultry, cook it to 165°F (74°C) with a food thermometer. Ground pork or a beef-and-pork blend should reach 160°F (71°C).

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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