Why You’ll Love This Recipe

• Unique Mediterranean-inspired spice blend featuring cinnamon and cocoa.
• Served over spaghetti, not in a bowl on its own.
• Highly customizable with the famous ‘Ways’ system of toppings.
• A perfect make-ahead meal that tastes even better the next day.
• A beloved regional classic from the American Midwest.

Equipment You’ll Need

• Large pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef’s knife
• Cutting board
• Fine-mesh sieve or fat separator (optional)
• Cheese grater (fine shredding side)

Ingredients

• 2 lbs lean ground beef (85/15 recommended)
• 2 large yellow onions, finely chopped, divided
• 4 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 4 cups beef broth or water
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper (or more, to taste)
• 2 tablespoons unsweetened cocoa powder
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For Serving:
• 1 lb spaghetti, cooked al dente
• 2 (15-ounce) cans kidney beans, rinsed and drained
• 1 lb sharp cheddar cheese, finely shredded
• Oyster crackers

Instructions

1. Add the ground beef and 4 cups of beef broth (or water) to a large, cold Dutch oven or stockpot. Use a wooden spoon to break up the meat in the liquid until it has a fine, crumbly texture. Do NOT brown the meat beforehand—this is the traditional Cincinnati method that creates the signature fine-textured sauce.
2. Place the pot over medium-high heat and bring the mixture to a simmer, stirring occasionally.
3. Once simmering, add one of the finely chopped onions, minced garlic, tomato sauce, tomato paste, apple cider vinegar, and Worcestershire sauce. Stir to combine.
4. In a small bowl, whisk together all the dry spices: chili powder, cumin, cinnamon, allspice, cloves, cayenne, cocoa powder, salt, and pepper. Add the spice mixture to the pot along with the bay leaf. Stir until everything is well incorporated.
5. Bring the chili to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 1.5 to 2 hours. The longer it simmers, the more the flavors will meld and deepen. Stir occasionally to prevent sticking.
6. After simmering, the chili will have a layer of fat on top. You can skim this off with a spoon or use a fat separator for a leaner final product. Remove the bay leaf.
7. While the chili finishes, prepare your toppings. Cook the spaghetti according to package directions. Gently heat the kidney beans. Finely chop the remaining raw onion. Using the smallest holes on a box grater, shred the cheddar cheese into a light, fluffy pile.
8. To serve, assemble your plate according to the ‘Ways’. Start with a base of spaghetti, then top with chili and any desired combination of beans, onions, and cheese.

Expert Cooking Tips

• The ‘no-browning’ method is key. Starting the ground beef in cold liquid and breaking it up before heating is essential for the classic fine-grained texture of Cincinnati chili.
• Use finely shredded cheese. The cheese should be light and fluffy, not thick strands. Some people even freeze the cheese for 15-20 minutes before grating to make it easier.
• Let it rest. Like many stews, Cincinnati chili is often better the next day. Making it ahead allows the complex spice flavors to fully marry.
• Adjust spices to your taste. This recipe is a classic baseline, but feel free to increase the cayenne for more heat or adjust the cinnamon to your preference.

Substitutions and Variations

For a leaner chili, you can substitute ground turkey or chicken, though you may need to add a little oil for richness. For a vegetarian version, replace the ground beef with 2-3 cans of brown or green lentils (drained) or a high-quality plant-based ground ‘meat’. Use vegetable broth instead of beef broth.

Common Mistakes to Avoid

The most common mistake is browning the meat first, which is standard for most chilis but incorrect for this style. Another error is serving it with thick, chunky toppings; the onions should be finely diced and the cheese shredded into a fluffy pile. Finally, don’t rush the simmer time—it’s crucial for developing the deep, complex flavor.

Serving Suggestions

Cincinnati Chili is all about the ‘Ways’. 2-Way: Spaghetti and chili. 3-Way: Spaghetti, chili, and a mountain of shredded cheddar cheese (the most popular). 4-Way: A 3-Way with either diced onions OR beans. 5-Way: A 3-Way with both diced onions AND beans. It’s also famously served on hot dogs with mustard, onions, and cheese to create a ‘Cheese Coney’. Always serve with a side of oyster crackers.

Storage and Reheating Tips

Store leftover chili in an airtight container in the refrigerator for up to 4-5 days. Store the spaghetti and toppings separately to prevent them from getting soggy. Cincinnati chili freezes exceptionally well. Let it cool completely, then transfer to freezer-safe bags or containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.

Frequently Asked Questions

Why are there cinnamon and cocoa powder in this chili?

The unique spice blend is a nod to the Greek heritage of the dish’s creators. These ‘baking spices’ are common in savory Mediterranean and Greek dishes, like moussaka or pastitsio, and they provide a warm, earthy depth that distinguishes Cincinnati chili from its Tex-Mex counterparts.

Is the chili supposed to be thinner than regular chili?

Yes, absolutely. Cincinnati chili is a meat sauce, not a thick stew. Its consistency should be loose enough to coat the spaghetti evenly, similar to a Bolognese sauce.

Can I make this in a slow cooker?

Yes, this recipe adapts well to a slow cooker. Follow step 1 on the stovetop to break up the meat. Then, transfer the meat and liquid to a slow cooker and add all remaining ingredients. Stir well and cook on low for 6-8 hours or on high for 3-4 hours.

Conclusion

Cincinnati Chili is more than just a recipe; it’s a piece of American culinary history. It challenges our definitions and rewards the adventurous eater with a flavor profile that is truly one-of-a-kind. Whether you’re a lifelong fan or a curious first-timer, making this dish at home is a rewarding experience. So grab your spaghetti, shred your cheese, and get ready to discover why this weird but wonderful dish has captured the hearts of so many.