Cincinnati chili is a unique American comfort food: a spiced, saucy meat mixture served over spaghetti and topped with shredded cheese, onions, and beans. Unlike traditional chili, it’s simmered with cinnamon, allspice, and a touch of chocolate, giving it a sweet, aromatic depth. This recipe captures the authentic flavors of the Cincinnati-style classic, making it a hearty and satisfying meal that comes together easily in one pot.
Ingredients
- 2 lbs (900 g) ground beef (80/20)
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 1 can (15 oz / 425 g) tomato sauce
- 2 tablespoons (30 ml) tomato paste
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 tablespoons (15 g) chili powder
- 1 teaspoon (2 g) ground cinnamon
- 1 teaspoon (2 g) ground allspice
- 1/2 teaspoon (1 g) ground cloves
- 1/2 teaspoon (1 g) ground cumin
- 1/4 teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 1 bay leaf
- Salt and black pepper to taste
- 1 oz (30 g) unsweetened chocolate, finely chopped (or 1 tablespoon cocoa powder)
- Spaghetti, cooked, for serving
- Shredded cheddar cheese, for serving
- Oyster crackers, for serving
- Kidney beans, warmed, for serving (optional)
- Chopped onions, for serving (optional)
Instructions
- In a large Dutch oven or heavy pot, cook the ground beef over medium-high heat, breaking it apart with a spoon, until no longer pink, about 8-10 minutes. Do not drain the fat; it adds flavor and richness.
- Add the chopped onion and garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Stir in the beef broth, tomato sauce, tomato paste, apple cider vinegar, Worcestershire sauce, chili powder, cinnamon, allspice, cloves, cumin, cayenne (if using), and bay leaf. Season with a pinch of salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered, stirring occasionally, for 1 hour. The chili should thicken slightly and the flavors meld.
- Add the chopped chocolate (or cocoa powder) and stir until fully melted and incorporated. Continue to simmer for another 30 minutes, stirring occasionally, until the chili is thick and rich. Remove the bay leaf.
- Taste and adjust seasoning with salt and pepper. The chili should have a balanced sweet-spicy-savory flavor.
- Serve immediately over cooked spaghetti, topped with shredded cheddar cheese, oyster crackers, and optional kidney beans and chopped onions.
Tips
- Don’t drain the beef fat: It adds essential richness and helps the chili develop its signature silky texture. If you prefer leaner, use 90/10 ground beef, but the flavor will be slightly less indulgent.
- Simmer low and slow: The long, gentle simmer is key to developing the complex spice profile. Resist the urge to rush; the chili thickens and deepens in flavor as it cooks.
- Chocolate substitute: If you don’t have unsweetened chocolate, use 1 tablespoon of unsweetened cocoa powder. It won’t be quite as rich, but it will still add the subtle depth that defines Cincinnati chili.
- Make ahead: Cincinnati chili tastes even better the next day. Refrigerate it overnight and reheat gently; the flavors will have melded even further.
Serving Suggestions
Serve Cincinnati chili in the classic ways: Three-way (spaghetti, chili, cheese), Four-way (add onions or beans), or Five-way (add both onions and beans). For a casual meal, serve it over hot dogs for a Cincinnati-style coney, or simply in a bowl with oyster crackers on the side. A crisp green salad with a tangy vinaigrette balances the richness.
Variations
- Turkey Chili: Substitute ground turkey for ground beef for a lighter version. Cook it the same way, but be mindful that turkey can dry out; add a little extra broth if needed.
- Vegetarian Chili: Replace the ground beef with 2 cups (about 300 g) of cooked lentils or a plant-based meat substitute. Increase the spices slightly to compensate for the milder base.
- Spicier Chili: Add an extra teaspoon of chili powder and a pinch more cayenne for a hotter kick. You can also add a finely chopped jalapeño with the onion.
- Smoky Chili: Add 1 teaspoon of smoked paprika along with the other spices for a subtle smoky undertone.
Storage and Reheating
Refrigerate leftover chili in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through to 165°F (74°C). You can also reheat in the microwave in 30-second bursts, stirring in between. The chili freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why does Cincinnati chili have chocolate in it? The chocolate (or cocoa) is a hallmark of Cincinnati chili. It doesn’t make the chili taste sweet; rather, it adds a subtle depth and bitterness that rounds out the spices, similar to how coffee enhances chocolate desserts.
Can I use ground turkey instead of beef? Yes, ground turkey works well. Use a blend with some fat (93/7) to avoid dryness. You may need to add a splash of broth during simmering if it looks too thick.
Is Cincinnati chili actually chili? It’s a regional interpretation. Traditional chili is chunky and bean-heavy, while Cincinnati chili is a thin, spiced meat sauce served over spaghetti. It’s more like a savory meat sauce with chili spices.
What does “Five-way” mean? In Cincinnati chili parlance, a “Five-way” is spaghetti topped with chili, beans, onions, and a mound of shredded cheddar cheese. “Three-way” is just spaghetti, chili, and cheese; “Four-way” adds either beans or onions.
Can I make this in a slow cooker? Absolutely. Brown the beef and onion first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the chocolate in the last 30 minutes.
How do I get the chili to be the right consistency? It should be thinner than traditional chili, but not watery. If it’s too thin, simmer longer uncovered. If it’s too thick, add a little beef broth or water. The sauce should coat the back of a spoon.
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