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Cincinnati Chili

A unique Ohio specialty featuring Mediterranean-spiced meat sauce served over spaghetti with various toppings in a distinctive "way" system. Known for its cinnamon, chocolate, and allspice flavors, this chili is thinner than traditional versions and served as a topping rather than a stew.

135 minMediumServes 6450 cal/serving

AmericanDinnerStovetopStandardHigh FiberHigh ProteinLow CarbLow-SodiumCorn-Free

Ingredients

  • 2 lbs ground beef (85% lean)
  • 2 onion, finely diced
  • 4 garlic cloves, minced
  • 2 cans tomato sauce (15 oz cans)
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups water
  • 1 lb spaghetti
  • 2 cans kidney beans (15 oz cans, drained)
  • 2 cups sharp cheddar cheese, finely shredded
  • 1 white onion, finely diced
  • 2 cups oyster crackers

Instructions

  1. 1

    In a large pot or Dutch oven over medium heat, add 2 lbs ground beef (85% lean) and 1 cup of water. Break up the meat with a spoon until it's very finely crumbled. Bring to a simmer and cook for about 30 minutes, stirring occasionally.

  2. 2

    Add 2 finely diced onion and 4 minced garlic cloves to the pot. Stir well and cook for 5 minutes.

  3. 3

    Add the remaining 2 cups water, 2 cans tomato sauce (15 oz cans), 2 cups beef broth, and 2 tbsp tomato paste. Stir until well combined.

  4. 4

    Add 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp ground cinnamon, 1/2 tsp ground allspice, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1 tbsp unsweetened cocoa powder, 2 tbsp apple cider vinegar, 2 tbsp Worcestershire sauce, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine all ingredients.

  5. 5

    Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the chili has thickened slightly but is still somewhat soupy. The texture should be thinner than traditional chili. Remove bay leaves before serving.

  6. 6

    About 15 minutes before the chili is done, cook the 1 lb spaghetti according to package directions. Drain well.

  7. 7

    To serve "2-Way" Cincinnati Chili: Place a portion of spaghetti on a plate and top with chili.

  8. 8

    For "3-Way": Add a generous amount of 2 cups finely shredded sharp cheddar cheese on top of the chili.

  9. 9

    For "4-Way": Add either 1 finely diced white onion OR 2 cans kidney beans (15 oz cans, drained) on top of the cheese.

  10. 10

    For "5-Way": Add both white onion AND kidney beans (15 oz cans, drained) on top of the cheese.

  11. 11

    Serve with 2 cups oyster crackers on the side.

Questions

Can I make Cincinnati Chili dairy-free?

Yes. The dairy in this entry is 2 cups sharp cheddar cheese, finely shredded. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Cincinnati Chili gluten-free?

Yes. The gluten in this entry is 2 tbsp Worcestershire sauce, 1 lb spaghetti, 2 cups oyster crackers. Swap the soy-based sauce for tamari or coconut aminos; the pasta for a gluten-free one, cooked a minute short of its package time; the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Cincinnati Chili keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Cincinnati Chili?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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