Cincinnati chili plates layer a warmly spiced, finely textured beef sauce over spaghetti, then finish with a signature mound of shredded cheddar. This regional Ohio favorite is commonly ordered by its “way”: this recipe makes a three-way, with chili, spaghetti, and cheese, plus optional beans or onions for more toppings.
Ingredients
- 2 lb (907 g) 85–90% lean ground beef
- 4 cups (950 ml) cold water
- 1 medium yellow onion, finely grated or minced, about 1 cup (150 g), divided
- 1 can (15 oz / 425 g) tomato sauce
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (16 g) unsweetened cocoa powder
- 1 tbsp (8 g) chili powder
- 2 tsp (4 g) ground cinnamon
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- ½ tsp (1 g) ground allspice
- ¼ tsp (0.5 g) ground cloves
- ¼ tsp (0.5 g) ground nutmeg
- ¼ tsp cayenne pepper, or to taste
- 1 tsp (6 g) fine salt, plus more as needed
- ½ tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 1 lb (454 g) dry spaghetti
- 12 oz (340 g) sharp cheddar cheese, finely shredded
- Optional: 1 can (15 oz / 425 g) kidney beans, drained and rinsed, for four- or five-way plates
Instructions
- Put the ground beef and cold water in a large, heavy pot. Break the beef up thoroughly with your fingers or a sturdy spoon so there are no large clumps. Starting with cold water helps create the fine, even texture associated with Cincinnati-style chili.
- Stir in the tomato sauce, vinegar, Worcestershire sauce, cocoa, chili powder, cinnamon, cumin, paprika, allspice, cloves, nutmeg, cayenne, salt, pepper, and bay leaf. Add half of the grated onion now; reserve the rest for topping. Mix well.
- Set the pot over medium heat and bring the mixture to a gentle simmer, stirring often and scraping the bottom. Once it simmers, lower the heat so it bubbles softly. Cook uncovered for 60 minutes, stirring every 10–15 minutes. If it begins to stick, reduce the heat and stir more frequently; add a small splash of water only if needed. The finished sauce should be loose enough to spoon over pasta, not thick like a traditional Texas-style chili.
- Check the ground beef with a food thermometer in several spots. USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground meat. Remove the bay leaf, taste, and adjust salt or cayenne. Keep the chili at a gentle simmer while you prepare the spaghetti.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until just tender, usually 8–10 minutes. Drain well. If using kidney beans, warm them in a small saucepan or microwave until steaming, then keep them hot.
- For each three-way plate, put a portion of spaghetti on a warm plate, ladle chili over it, and cover generously with shredded cheddar. Add a spoonful of the reserved raw onion if desired. For a four-way, add beans or onion; for a five-way, add both. Serve promptly while the cheese can soften over the hot chili.
Tips
- Grate the onion finely if you want it to blend into the sauce. Keep some finely chopped onion raw for the traditional crisp, pungent topping.
- Use unsweetened cocoa, not hot chocolate mix. It adds depth without making the chili taste like dessert. If allspice or cloves are unavailable, omit the missing spice rather than replacing it with a large amount of another one.
- Don’t brown the beef first for this style. Mixing it into cold water before heating helps prevent browned chunks and gives the sauce its characteristic fine texture.
- Shred cheddar from a block when possible; pre-shredded cheese may not melt as smoothly because it is coated to prevent clumping. Sharp cheddar gives a stronger, more balanced topping.
Serving Suggestions
Serve the classic three-way as a generous plate of spaghetti, chili, and a snowy blanket of cheddar. Set out small bowls of finely diced raw onion and warmed kidney beans so everyone can make a four-way or five-way. In Cincinnati-style ordering, “four-way” can mean beans or onions, while “five-way” includes both; the wording varies by shop and family.
Offer oyster crackers or saltines alongside, and put hot sauce on the table for anyone who wants extra heat. A simple green salad or crisp coleslaw makes a fresh contrast to the rich, spiced sauce. Keep toppings separate until serving so the noodles remain distinct and the cheese stays fluffy.
Variations
For a bean-forward plate, spoon warmed kidney beans over the spaghetti before adding chili and cheese. For a four-way onion plate, use raw diced onion as the extra layer; for a five-way, use both beans and onion. You can also serve the chili over a steamed hot dog in a bun with mustard, onion, and cheese, another familiar Cincinnati-style combination.
If you cannot find one of the less common spices, the recipe still works with the remaining blend, though the flavor will be less layered. Ground turkey can replace beef, but it produces a leaner, milder sauce; check that it reaches 165°F (74°C), the safe minimum for poultry. For a meat-free version, use a plant-based ground alternative and follow its package’s safe-handling and cooking directions; the taste and texture will differ.
Storage and Reheating
For food safety, refrigerate chili and pasta within 2 hours of cooking, storing them separately in shallow, covered containers. The chili keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder. Freeze chili in a freezer-safe container for up to 3 months for best quality; thaw overnight in the refrigerator. Cooked pasta can become soft after freezing, so make fresh spaghetti when practical.
Reheat chili on the stove over medium-low heat, stirring and adding a splash of water if it has thickened, until it reaches 165°F (74°C). In a microwave, cover loosely, stir partway through, and check the center with a thermometer. Reheat only the portion you plan to eat, and do not leave cooked chili or assembled plates at room temperature for more than 2 hours.
Frequently Asked Questions
What does “three-way” mean?
A three-way is spaghetti topped with Cincinnati-style chili and shredded cheddar. Add beans or onions for a four-way; add both for a five-way. Conventions can vary, so ordering the toppings by name is always clear.
Is Cincinnati chili supposed to be sweet?
It is aromatic and gently warm from spices such as cinnamon and allspice, but it should not taste sugary. This recipe uses no added sugar; adjust the cayenne and salt to suit your preference.
Can I make the chili ahead?
Yes. Make it up to 3–4 days ahead and refrigerate promptly. Its flavor often tastes more blended after a night in the refrigerator. Reheat to 165°F (74°C), cook the spaghetti fresh, and assemble just before serving.
Why is the beef cooked in water instead of browned?
Starting the raw beef in cold water and breaking it up as it heats helps form the fine, tender texture typical of this sauce. Browning first creates a more conventional chunky chili and a different roasted flavor.
Can I use a different pasta?
Spaghetti is the traditional base for a plate, but linguine or another long pasta works if needed. Short pasta will still taste good, though the dish will be less like the familiar Cincinnati presentation.
How can I make the sauce thicker?
Simmer it uncovered for a few extra minutes, stirring frequently so it does not catch on the bottom. Keep in mind that Cincinnati chili is usually looser than a thick bowl chili, since it needs to coat the spaghetti easily.
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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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