Cincinnati chili is a unique American regional dish: a spiced, saucy meat sauce seasoned with cinnamon, allspice, and cocoa, served over spaghetti and topped with shredded cheddar cheese, beans, or onions. This version, inspired by the classic Joy of Cooking approach, is not a traditional chili con carne—it’s thinner, sweeter, and more aromatic, with a Mediterranean-meets-Midwestern flavor profile. It works because the long, gentle simmer melds the spices into the beef, creating a rich, complex sauce that’s both comforting and surprisingly elegant.
Ingredients
- 2 lb (900 g) ground beef (85% lean)
- 2 cups (480 ml) water
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (15 g) chili powder
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cloves
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 oz (28 g) unsweetened chocolate, finely chopped
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 bay leaf
- For serving: cooked spaghetti, shredded sharp cheddar, kidney beans (warmed), chopped onions, oyster crackers
Instructions
- In a large Dutch oven or heavy pot, combine the ground beef and water. Break up the meat with a spoon. Bring to a simmer over medium heat, then reduce heat to low. Cook, stirring occasionally, for 30 minutes. This step creates the fine-textured, sauce-like consistency that defines Cincinnati chili.
- Add the onion, garlic, tomato paste, chili powder, cumin, cinnamon, allspice, cloves, cayenne (if using), vinegar, Worcestershire sauce, chocolate, salt, black pepper, and bay leaf. Stir until well combined.
- Simmer uncovered over low heat, stirring occasionally, for 45 minutes to 1 hour, until the chili is thick enough to coat a spoon but still pourable. The sauce will darken and the flavors will meld.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If the chili seems too thick, add a little water; if too thin, simmer a few minutes longer.
- To serve, place a bed of hot spaghetti in a bowl, ladle the chili over it, and top with shredded cheddar cheese, warm kidney beans, chopped onions, and oyster crackers as desired.
Tips
- Meat texture: The key to smooth, non-chunky chili is simmering the beef in water before adding spices. Do not brown the meat first—this will change the texture and make it clump.
- Chocolate: Use unsweetened chocolate (not cocoa powder) for the deepest flavor. If you don’t have it, substitute 1 tbsp (5 g) unsweetened cocoa powder mixed with 1 tsp (5 ml) sugar.
- Spice balance: The cinnamon and allspice are essential—don’t skip them. If you’re unsure about cloves, start with 1/4 tsp (0.5 g) and add more to taste.
- Make ahead: This chili tastes even better the next day. Refrigerate overnight and reheat gently, adding a splash of water if needed.
Serving Suggestions
Serve Cincinnati chili in the traditional “ways”: 2-way (spaghetti with chili), 3-way (add cheddar cheese), 4-way (add onions or beans), and 5-way (add both onions and beans). It also makes a great hot dog topping (Coney-style) or a filling for baked potatoes. Pair with oyster crackers and a cold lager.
Variations
- Vegetarian: Substitute the ground beef with 2 cups (340 g) cooked lentils or a plant-based ground meat alternative. Add 1 tbsp (15 ml) soy sauce for umami. Simmer for 30 minutes instead of 1 hour.
- Turkey: Use ground turkey instead of beef. Since turkey is leaner, add 1 tbsp (15 ml) olive oil to the pot to prevent sticking.
- Extra spicy: Increase cayenne to 1 tsp (2 g) or add 1 minced jalapeño with the onion.
- Slow cooker: Brown the beef in a skillet first, then transfer to a slow cooker with all other ingredients. Cook on low for 6-8 hours.
Storage and Reheating
Refrigerate leftover chili in an airtight container for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers; it will keep for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally, until bubbling (165°F / 74°C safe minimum for leftovers). Add a splash of water or beef broth if the chili has thickened.
Frequently Asked Questions
Can I use ground turkey instead of beef? Yes, but add 1 tbsp (15 ml) olive oil to the pot, as turkey is leaner and may stick. The flavor will be lighter but still delicious.
What is the origin of Cincinnati chili? It was created by Macedonian immigrants in Cincinnati in the 1920s, who adapted Greek and Mediterranean spices to American ground beef. It’s a regional specialty, not a traditional Tex-Mex chili.
Why is there chocolate in the chili? Chocolate adds depth and a subtle bitterness that balances the sweetness of the cinnamon and allspice. It’s a classic ingredient in many Cincinnati chili recipes, though not all.
Can I make this gluten-free? Yes, use gluten-free Worcestershire sauce and serve over gluten-free spaghetti. The chili itself is naturally gluten-free.
How do I get the meat to be so fine? The key is simmering the raw beef in water and breaking it up with a spoon. This technique prevents clumping and creates a smooth, sauce-like texture.
Can I skip the spaghetti and eat it as a soup? Absolutely. Cincinnati chili is also served as a topping for hot dogs or as a stand-alone bowl with beans and onions. It’s versatile.
Related
- Jones Potato Pancakes Harvey’s PA Style Recipe
- Jumbo Shrimp Cocktail: Classic Recipe & Tips
- Jumbo Shrimp Cocktail Images: Recipe & Plating Ideas
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
Spotted an error? Tell us and we will correct it (corrections policy).