Cincinnati Chili is the kind of recipe that once you’ve tried it, you’ll never go back. Yes, it’s served over spaghetti, but it’s thick, slightly sweet, and packed with warm spices like cinnamon, cloves, and cocoa that make it unlike any other chili you’ve tried. Served over spaghetti and topped with cheese, onions, and beans, it’s hearty, comforting, and absolutely delicious.
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I first tried Cincinnati chili years ago, and I was hooked from the first bite. I love the signature flavor of this version of chili. With hints of sweetness and warmth that keep you coming back for more, it’s hearty, delish, and totally addictive. Now, I make it all the time when I’m craving something cozy and filling. It’s perfect for game day, weeknight dinners, or anytime you want a meal that feels special without a lot of fuss.
A Midwestern Classic
This iconic dish originated in the 1920s when Greek immigrants in Ohio combined their traditional spices with all-American chili. The result? A one-of-a-kind meal that’s as flavorful as it is comforting. Today, Cincinnati Chili is served in diners all over the Midwest, often topped with a mountain of shredded cheese and a side of oyster crackers. It’s homey, hearty, and delicious any way you serve it.
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
Optional Toppings
Diced white onion, grated yellow cheddar cheese, canned red kidney beans
How to Make Cincinnati Chili
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by placing the ground beef in a large stockpot or Dutch oven. Cover it with cold water and bring it to a boil, breaking up the beef with a meat chopper or fork as it cooks. This unique method gives Cincinnati Chili its signature fine texture. Boil slowly for about 30 minutes, or until the beef is fully cooked.
Add the chopped onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and cocoa powder. Stir in the chili powder, paprika, salt, cumin, cinnamon, cayenne, allspice, cloves, and bay leaf.
Bring the mixture to a boil, then reduce the heat to a low simmer. Cook uncovered for about 3 hours, stirring occasionally with a heatproof spatula to prevent sticking. Add more water as needed to keep the chili from getting too thick.
Remove the bay leaf before serving, then decide how you want to enjoy it — “two-way,” “three-way,” “four-way,” or “five-way” style.
Equipment:
- Large stockpot or Dutch oven
- Meat chopper
- Heatproof spatula
Serving Suggestions
Cincinnati chili is traditionally served over cooked spaghetti, but the toppings are what make it special. Here’s how to build your perfect 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
Serve it with oyster crackers on the side and a cold drink, and you’ve got a meal that’s filling, flavorful, and totally satisfying. It’s perfect for feeding a crowd or meal prepping for the week ahead.
Storage Tips
Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavor actually improves as it sits! To freeze, let the chili cool completely, then store it in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water if it becomes 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
- Place the ground beef in a large pot and cover with cold water. Bring to a boil over medium-high heat. Stir and break up the beef with a fork until very fine in texture. Simmer slowly until thoroughly cooked, about 30 minutes.
- Add the onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and cocoa powder. Stir until well combined.
- Stir in the chili powder, paprika, salt, cumin, cinnamon, cayenne pepper, cloves, allspice, and bay leaf until evenly distributed.
- Bring the mixture to a boil, then reduce the heat to a bare simmer. Cook uncovered, stirring occasionally, for about 3 hours. Add more water as needed to prevent burning.
- Remove the bay leaf before serving. Taste and adjust seasoning if needed. Serve overcooked spaghetti with your choice of 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
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.