Cincinnati Chili isn’t your average chili; it’s spiced, saucy, and unlike anything else. This Midwestern classic features a rich meat sauce simmered low and slow with cinnamon, cocoa, and cloves for that warm, almost sweet depth of flavor. It’s served over spaghetti and loaded up with toppings like shredded cheese, chopped onions, and beans.
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I first had Cincinnati chili at a roadside diner in Ohio, and I’ve been craving it ever since. It’s bold, hearty, and layered with flavor, and once you try it, you’ll get why it has a cult following. I love serving it “5-way” with all the fixings, but it’s super customizable. This dish is a total comfort food win for game day, chilly evenings, or meal prepping for the week ahead.
Ingredients
- Cooked spaghetti – You’ll need about 1-2 ounces of uncooked spaghetti per person, or about 1 cup cooked spaghetti.
- Ground beef – I like cooking with 80/20 but 90/10 is fine, too.
- Water
- Onions – You want about 1.5 cups of diced onion in total. You can use sweet onion or red onion, or even shallots. Whatever you have on hand.
- Canned tomato sauce – Look for plain tomato sauce, not flavored.
- Vinegar – I like cider vinegar in this recipe but any will work.
- Garlic – Love garlic? Add a couple more cloves; this recipe can take it.
- Worcestershire sauce
- Unsweetened cocoa powder – This gives a bit of depth of flavor. Don’t worry, it won’t taste like chocolate.
- Chili powder – If your chili powder isn’t super fresh, use 4 tablespoons.
- Paprika – Smoked paprika is my new favorite! You can use spicy or sweet.
- Seasonings: Salt, ground cumin, ground cinnamon, ground cayenne pepper, ground cloves, ground allspice, bay leaf.
How To Make Cincinnati Chili
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by adding the ground beef to a large stockpot or Dutch oven. Pour in enough cold water to cover the meat and bring everything to a boil. Use a meat chopper to break up the beef as it heats. Bring it to a boil, then reduce to a simmer. Cook for about 30 minutes, until the beef is fully cooked and has broken down into a fine texture.
Stir in the chopped onions, tomato sauce, vinegar, minced garlic, Worcestershire sauce, and cocoa powder. Mix everything together thoroughly.
Add the chili powder, paprika, salt, cumin, cinnamon, cayenne, cloves, allspice, and bay leaf. Stir until all the spices are evenly incorporated.
Bring everything back to a boil, then lower the heat to maintain a gentle simmer. Let it cook uncovered for about 3 hours, stirring now and then with a heatproof spatula so nothing sticks. If the chili starts looking too thick, add a bit more water.
Remove the bay leaf before serving, then select your preferred style: “two-way,” “three-way,” “four-way,” or “five-way.”
Equipment
- Large stockpot or Dutch oven
- Meat chopper
- Heatproof spatula
Serving Suggestions
Cincinnati chili is classically served over cooked spaghetti, and the toppings are where the magic happens. Here’s how to customize your bowl:
2-Way: Chili + spaghetti
3-Way: Chili + spaghetti + shredded Cheddar cheese
4-Way: Chili + spaghetti + diced onions + shredded Cheddar cheese
5-Way: Chili + spaghetti + red kidney beans + diced onions + shredded Cheddar cheese
Add a handful of oyster crackers and pour yourself a cold drink, and you’ve got yourself a filling, flavorful meal. It’s great for feeding a group or prepping meals for the busy week ahead.
Storage Tips
Keep leftover chili in an airtight container in the fridge for up to 4 days. The flavors actually develop and improve over time! For freezing, let the chili cool all the way down first, then transfer to freezer-safe containers where it’ll keep for up to 3 months. When reheating on the stovetop or in the microwave, add a little water if it’s gotten too thick.
Cincinnati Chili
Ingredients
- cooked spaghetti
- 2 pounds lean ground beef
- 1 quart water
- 2 onions finely chopped
- 15 ounce canned tomato sauce or 1 (15-ounce can)
- 2 tablespoons vinegar
- 4 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon unsweetened cocoa powder
- 3 tablespoons chili powder
- 1 tablespoon paprika
Seasonings:
- 1½ teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cayenne pepper
- ¼ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 bay leaf
Instructions
- Add the ground beef to a large pot and cover with cold water. Bring to a boil over medium-high heat. Break up the beef with a fork until it has a very fine texture. Let it simmer until fully cooked, about 30 minutes.
- Stir in the onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and cocoa powder. Mix until everything is well combined.
- Add the chili powder, paprika, salt, cumin, cinnamon, cayenne pepper, cloves, allspice, and bay leaf. Stir until all spices are evenly distributed.
- Bring the mixture to a boil, then lower the heat to a gentle simmer. Cook uncovered, stirring occasionally, for about 3 hours. Add water as needed to prevent burning or excessive thickening.
- Remove the bay leaf before serving. Taste and adjust the seasoning if necessary. Serve overcooked spaghetti with your preferred toppings.
Notes
Serving Options:
- 2-Way: Chili + spaghetti
- 3-Way: Chili + spaghetti + shredded Cheddar cheese
- 4-Way: Chili + spaghetti + diced onions + shredded Cheddar cheese
- 5-Way: Chili + spaghetti + red kidney beans + diced onions + shredded Cheddar cheese