Cincinnati chili is a unique Midwestern comfort food: a spiced, saucy meat mixture served over spaghetti and topped with shredded cheddar cheese, beans, or onions. This recipe recreates the style popularized by two iconic local chains, Skyline Chili and Gold Star Chili, which have slightly different spice profiles. It works because it layers warm spices like cinnamon and allspice over a rich, slow-simmered beef sauce, creating a deeply savory and slightly sweet flavor that’s perfect for a cozy dinner.
Ingredients
- 2 lb (900 g) ground beef (85% lean)
- 2 medium onions, finely chopped (about 2 cups / 300 g)
- 4 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 1 can (15 oz / 425 g) tomato sauce
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (15 g) chili powder
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) ground cloves
- 1 tsp (2 g) smoked paprika (optional, for a Gold Star-style smokiness)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 1 bay leaf
- 1 oz (28 g) unsweetened chocolate, finely chopped (or 1 tbsp cocoa powder)
- 1 tbsp (12 g) brown sugar (optional, for a touch of sweetness)
Instructions
- In a large Dutch oven or heavy pot, cook the ground beef over medium-high heat, breaking it up with a spoon, until no longer pink, about 8 minutes. Do not drain the fat; it adds flavor and helps the spices bloom.
- Add the chopped onions and garlic, and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Stir in the chili powder, cumin, cinnamon, allspice, cloves, smoked paprika (if using), salt, and pepper. Cook for 1 minute until fragrant.
- Add the beef broth, tomato sauce, apple cider vinegar, Worcestershire sauce, bay leaf, and chocolate. Stir to combine, scraping up any browned bits from the bottom.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour, stirring occasionally.
- Uncover and continue to simmer for another 1 hour, stirring occasionally, until the chili has thickened and the flavors have melded. The chili should be saucy but not watery.
- Remove the bay leaf. Taste and adjust seasoning with salt, pepper, or a pinch of brown sugar if desired. If you prefer a smoother texture, you can puree a small portion of the chili with an immersion blender, but traditional Cincinnati chili is slightly chunky.
- Serve hot over cooked spaghetti with your choice of toppings (see Serving Suggestions).
Tips
- Substitutions: If you don’t have unsweetened chocolate, use 1 tablespoon of unsweetened cocoa powder. For a milder chili, reduce the chili powder to 1 tablespoon and omit the cloves.
- Storage: This chili actually tastes better the next day. Store it in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Common mistake: Don’t skip the long simmer. The low-and-slow cooking is what develops the complex, mellow flavor that distinguishes Cincinnati chili from regular chili. Rushing it will result in a thinner, less flavorful sauce.
- Texture: If you prefer a finer texture, you can pulse the raw ground beef in a food processor before cooking, or crumble it very finely while browning.
Serving Suggestions
Serve Cincinnati chili over cooked spaghetti (about 4 oz / 115 g dry per person). Top with shredded sharp cheddar cheese, chopped raw onions, and red kidney beans (canned, rinsed and drained). The classic “ways� are: 2-Way (spaghetti and chili), 3-Way (add cheese), 4-Way (add onions or beans), and 5-Way (add both onions and beans). A few oyster crackers on the side are traditional.
Variations
- Vegetarian: Substitute the ground beef with 2 cups (300 g) of cooked lentils or a plant-based ground meat substitute. Use vegetable broth instead of beef broth, and skip the Worcestershire sauce (or use a vegan version).
- Spicier: Add 1/2 teaspoon of cayenne pepper or a minced fresh jalapeño with the onions.
- Chili Cheese Fries: Spoon the chili over crispy french fries and top with melted cheddar cheese and onions for a hearty snack.
- Chili Dogs: Serve over hot dogs in buns, topped with mustard, onions, and cheese.
Storage and Reheating
Refrigerate leftover chili in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To freeze, let the chili cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, until bubbling and heated through to 165°F (74°C) for leftovers. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between.
Frequently Asked Questions
What is the difference between Skyline and Gold Star chili? The main difference is subtle: Skyline is known for a slightly sweeter, more cinnamon-forward flavor, while Gold Star has a bit more cumin and a touch of smokiness. This recipe includes optional smoked paprika to mimic the Gold Star style; omit it for a Skyline-style version.
Can I use ground turkey or chicken instead of beef? Yes, but the flavor will be lighter. Use ground turkey (at least 93% lean) and add 1 tablespoon of olive oil when browning to prevent dryness. The chili will still be delicious, but the texture will be slightly different.
Why is there chocolate in the chili? Unsweetened chocolate or cocoa powder adds depth and richness without making the chili taste sweet. It rounds out the spices and gives the sauce a savory, slightly bitter undertone that balances the cinnamon and cloves.
How do I thicken the chili if it’s too thin? If the chili is too thin after simmering, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the pot. Simmer for 5 minutes until thickened. Alternatively, continue simmering uncovered for an additional 15-20 minutes.
Can I make this in a slow cooker? Yes. Brown the beef and onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Remove the bay leaf before serving.
Is Cincinnati chili spicy? Not typically. It’s more aromatic than spicy, with warm spices like cinnamon and allspice taking center stage. The chili powder adds a mild heat, but you can adjust it to your preference.
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