Cincinnati chili is a unique American regional dish: a spiced, saucy meat sauce served over spaghetti and topped with cheese, onions, and beans. This recipe transforms that classic into a comforting ramen bowl, swapping the spaghetti for chewy noodles and enriching the broth with the chili itself. The result is a hearty, deeply savory fusion that honors the spirit of Cincinnati chili while embracing the slurpable joy of ramen.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 tbsp (15 g) chili powder
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp cayenne pepper (optional, for heat)
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) apple cider vinegar
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) water
- 1 tbsp (15 ml) Worcestershire sauce
- 1 bay leaf
- Salt and black pepper to taste
- 4 packs (about 5.5 oz / 155 g each) fresh or dried ramen noodles (discard seasoning packets)
- For serving: shredded sharp cheddar cheese, chopped white onion, oyster crackers, hot sauce
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned, about 5–7 minutes. Do not drain all the fat; leave about 1 tablespoon for flavor.
- Add the chopped onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute more.
- Stir in the chili powder, cinnamon, cumin, allspice, cloves, and cayenne (if using). Cook for 1 minute until fragrant.
- Add the tomato paste and stir to coat the meat. Cook for 2 minutes, stirring often, to deepen the flavor.
- Pour in the beef broth, water, apple cider vinegar, and Worcestershire sauce. Add the bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally. The sauce should thicken slightly. Season with salt and pepper to taste. Remove the bay leaf.
- While the chili simmers, cook the ramen noodles according to package directions (usually 2–4 minutes for fresh, 4–5 for dried). Drain and divide among 4 bowls.
- Ladle the hot chili over the noodles, making sure each bowl gets plenty of sauce and meat.
- Top each bowl with shredded cheddar cheese, chopped onion, and oyster crackers. Serve immediately with hot sauce on the side.
Tips
- Noodle choice: Use fresh ramen noodles if you can find them; they have the best chew. Dried ramen blocks work too—just skip the seasoning packet.
- Make it ahead: The chili sauce can be made up to 3 days in advance and refrigerated. Reheat gently on the stovetop before serving.
- Adjust the spice: Cincinnati chili is mildly sweet and aromatic, not fiery. Start with 1/4 tsp cayenne and add more if you like heat.
- Don’t overcook the noodles: Ramen noodles cook quickly; slightly undercook them if you plan to reheat the assembled bowl, so they don’t turn mushy.
Serving Suggestions
Serve this Cincinnati chili ramen as a main course with a side of pickled vegetables or a simple green salad with a tangy vinaigrette to cut the richness. For a more traditional touch, offer extra shredded cheese, diced onions, and oyster crackers at the table so everyone can customize their bowl. A cold lager or a glass of iced tea pairs well.
Variations
- Vegetarian: Replace the ground beef with 1 lb (450 g) of plant-based ground meat or cooked lentils. Use vegetable broth instead of beef broth. Cook the plant-based meat according to package instructions, then proceed with the same spices and liquids.
- Chicken Cincinnati Ramen: Swap the ground beef for ground chicken or turkey. Cook to 165°F (74°C) as per USDA FSIS safe minimum for poultry.
- Bean Boost: Add 1 cup (170 g) of cooked kidney beans to the chili during the last 10 minutes of simmering for extra heartiness.
- Spicy version: Add 1–2 chopped fresh jalapeños with the onion, and increase the cayenne to 1 tsp.
Storage and Reheating
Store the chili sauce separately from the noodles in an airtight container in the refrigerator for up to 4 days. The noodles are best eaten fresh, but if you have leftovers, store them separately and reheat in boiling water for 30 seconds. To reheat the chili, warm it in a saucepan over medium heat until bubbling, about 5–7 minutes. You can also freeze the chili for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat leftovers to 165°F (74°C) as per USDA FSIS guidelines.
Frequently Asked Questions
Can I use spaghetti instead of ramen noodles? Yes, but the dish will be more like traditional Cincinnati chili. Use 8 oz (225 g) of spaghetti, cook al dente, and top with the chili.
What is the origin of Cincinnati chili? Cincinnati chili is a Greek-American creation developed by Macedonian immigrants in the 1920s. It’s a disputed origin story, but it’s widely accepted that it was popularized in Cincinnati, Ohio, with a unique spice profile including cinnamon and cloves.
Can I make this in a slow cooker? Absolutely. Brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. The flavors will meld beautifully.
Is Cincinnati chili traditionally served with cheese? Yes, shredded sharp cheddar cheese is a classic topping, along with chopped onions and oyster crackers. The “three-way� is spaghetti, chili, and cheese; a “four-way� adds onions; a “five-way� adds beans.
Can I use ground turkey instead of beef? Yes, but the chili will be leaner. Add a tablespoon of olive oil when browning to prevent dryness. Cook turkey to a safe minimum internal temperature of 165°F (74°C) as per USDA FSIS.
What if I don’t have all the spices? You can use 2 tablespoons of a store-bought chili powder blend, but the cinnamon and cloves are essential for the authentic Cincinnati flavor. If you’re missing one, the dish will still be tasty but less authentic.
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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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