The Best Cincinnati Chili Recipe You’ll Make Again and Again

Why You’ll Absolutely Love This Cincinnati Chili Recipe

Oh, Cincinnati chili. Just the name conjures up warm, cozy memories for me. Growing up, the first chilly evening of fall meant only one thing in our house: Mom’s Cincinnati chili was on the stove, simmering away, filling the kitchen with that incredibly unique, spiced aroma. I can still picture myself perched on a kitchen stool, eagerly watching her stir the pot, the steam swirling up and tickling my nose. It wasn’t just dinner; it was the start of the holiday season, a comforting hug in a bowl.

Life gets busy, doesn’t it? But sometimes, all you need is a bowl of something truly satisfying and easy to make. That’s where this Cincinnati chili recipe comes in. It’s not just a meal; it’s an experience, a flavor adventure that’s surprisingly simple to whip up. Imagine a rich, deeply flavored chili, subtly sweet and spiced, perfect over spaghetti, coneys, or straight from the bowl. Ready to make some kitchen magic? Let’s dive in and bring this treasured family recipe to your table!

Cincinnati Chili Recipe Ingredients

Full Ingredient List

• 2 pounds ground beef (80/20 blend for best flavor)
• 2 large yellow onions, finely chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 (15 ounce) cans tomato sauce
• 6 cups beef broth
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper (or more to taste)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon black pepper, or more to taste
• 1 pound spaghetti
• Optional toppings: shredded cheddar cheese, diced onions, kidney beans, oyster crackers, hot sauce

Easy Ingredient Swaps & Simple Substitutions

• Vegan Cincinnati Chili: Swap ground beef with 2 pounds of lentils or plant-based ground beef substitute. Ensure your beef broth is replaced with vegetable broth.
• Gluten-Free Cincinnati Chili: Cincinnati chili is naturally gluten-free! Just ensure your toppings like oyster crackers are substituted with gluten-free alternatives.
• Dairy-Free Cincinnati Chili: Omit the shredded cheddar cheese topping, or use a dairy-free cheese alternative.

Smart Shopping & Savvy Savings Tips

Ground beef is often cheaper in bulk, so consider buying a larger package and freezing what you don’t use immediately. Canned tomatoes and tomato sauce are pantry staples that are frequently on sale, especially if you buy store brands. Spices can be bought in bulk or from ethnic grocery stores for better prices. To keep your spices fresh, store them in airtight containers away from direct sunlight and heat. Onions can be stored in a cool, dark, and dry place for several weeks.

The Essential Equipment for This Recipe

• Large Stock Pot or Dutch Oven: Essential for simmering the chili and developing deep flavors. A Dutch oven ensures even heat distribution.
• Large Skillet: To brown the ground beef and sauté the onions and garlic before adding them to the chili pot. If you don’t have a separate skillet, you can brown the beef directly in the stock pot, just remove it before sautéing the aromatics.
• Measuring Cups and Spoons: For accurate ingredient measurements, crucial for balanced flavors.
• Chef’s Knife and Cutting Board: For chopping onions and garlic. A good knife makes prep work easier and safer.
• Ladle: For serving the chili. Makes portioning and serving neat and tidy.

How to Make Cincinnati Chili Recipe: Step-by-Step Instructions

1. Brown the Beef: In a large skillet over medium-high heat, add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Tip: Don’t skip draining the grease; it keeps your chili from being oily!
2. Sauté Aromatics: Add the chopped onions and minced garlic to the skillet with the browned beef. Cook until the onions are softened and translucent, about 5-7 minutes.
3. Combine Ingredients in Pot: Transfer the beef and onion mixture to a large stock pot or Dutch oven. Stir in the crushed tomatoes, tomato sauce, beef broth, cocoa powder, chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper, apple cider vinegar, Worcestershire sauce, bay leaves, salt, and pepper.
4. Simmer Slowly: Bring the chili to a simmer over medium heat, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or even longer for deeper flavor. The longer it simmers, the better it tastes! Safety Note: Ensure chili is simmering gently, not boiling rapidly.
5. Cook Spaghetti: About 30 minutes before serving, cook spaghetti according to package directions until al dente. Drain and set aside.
6. Adjust Seasoning & Serve: After simmering, remove the bay leaves. Taste the chili and adjust seasoning with salt, pepper, or cayenne pepper as needed. Serve hot over spaghetti, and top with your favorite toppings such as shredded cheddar cheese, diced onions, kidney beans, and oyster crackers.

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Expert Insights: Tips, Tricks, and Culinary Hacks for Success

• Low and Slow is Key: Don’t rush the simmering process. The long, slow simmer is crucial for developing the signature Cincinnati chili flavor. It allows the spices to meld and the flavors to deepen.
• Spice it Right: Cincinnati chili has a unique spice profile. Don’t be tempted to skip the cinnamon, allspice, or cloves – they are essential! The cocoa powder adds a subtle richness and depth that you won’t want to miss.
• Customize Your Heat: Start with 1/4 teaspoon of cayenne pepper and adjust to your preference. If you like it spicier, add more cayenne or a dash of hot sauce at the end.
• Make it Ahead: Cincinnati chili is even better the next day! The flavors continue to develop overnight in the refrigerator. It’s a perfect make-ahead meal for busy weeknights or gatherings.
• Did you know? True Cincinnati chili is often served “ways” – from 2-way (chili and spaghetti) to 5-way (chili, spaghetti, cheese, onions, and beans). Experiment with your favorite “way”!

Recipe Swaps & Variations for Cincinnati Chili Recipe

• Spicy Cincinnati Chili: Increase the cayenne pepper to 1/2 teaspoon or more. You can also add a pinch of red pepper flakes or a chopped jalapeño for extra heat.
• Vegetarian Cincinnati Chili: Use lentils or a plant-based ground beef substitute as mentioned earlier. Consider adding diced vegetables like bell peppers or mushrooms for added texture and flavor.
• Keto-Friendly Cincinnati Chili: Reduce or omit the tomato sauce and crushed tomatoes. Increase the beef broth and add more spices for flavor. Serve over cauliflower rice instead of spaghetti.
• Seasonal Twist: In the fall, add a cup of pumpkin puree for a subtle seasonal sweetness. In the summer, stir in some fresh diced tomatoes and corn during the last 30 minutes of simmering for a brighter flavor.

Perfect Pairings: What to Serve with Cincinnati Chili Recipe

• Classic 3-Way, 4-Way, or 5-Way: Serve over spaghetti (2-way), with shredded cheddar cheese (3-way), with diced onions (4-way), or with kidney beans (5-way).
• Coney Dogs: Spoon Cincinnati chili over hot dogs in buns, topped with mustard, onions, and cheese.
• Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich chili.
• Garlic Bread or Oyster Crackers: For dipping and scooping up every last bit of chili.
• Drinks: A cold beer or a classic soda like root beer pairs wonderfully with Cincinnati chili.
• Dessert: Keep it simple with a scoop of vanilla ice cream or a slice of apple pie after your chili feast.

Storing Your Cincinnati Chili Recipe

To Store: Let the chili cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days.

To Freeze: Cincinnati chili freezes beautifully! Store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat in the microwave in intervals, stirring in between. Food Safety Pointer: Ensure chili is reheated to an internal temperature of 165°F (74°C).

Leftover Hack: Use leftover Cincinnati chili to make chili cheese fries, chili dogs, or even chili mac and cheese the next day! Talk about a flavor explosion!

Printable Recipe Card

Cincinnati chili recipe

Dive into the heart of comfort food with my cherished Cincinnati Chili recipe! This isn’t just chili; it’s a flavor journey steeped in family tradition, boasting a unique blend of spices like cinnamon, cocoa, and allspice. Simmered to perfection, it’s incredibly versatile – serve it classic ‘ways’ over spaghetti or as Coney dogs. Get ready for a warm, hearty, and unforgettable meal that’s surprisingly simple to make. Perfect for chilly evenings and guaranteed to become a family favorite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 people

Calories 450 kcal

Equipment

• 1 Large Stock Pot or Dutch Oven For simmering chili and even heat distribution.
• 1 Large Skillet For browning beef and sautéing aromatics.
• 1 Measuring Cups and Spoons For accurate ingredient measurement.
• 1 Chef’s Knife For chopping onions and garlic.
• 1 Cutting Board For safe vegetable prep.
• 1 Ladle For serving chili neatly.

Ingredients

  

Cincinnati Chili

• 2 pounds ground beef 80/20 blend
• 2 large yellow onions finely chopped
• 4 cloves garlic minced
• 28 ounce canned crushed tomatoes
• 2 15 ounce cans tomato sauce
• 6 cups beef broth
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper or more to taste
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon salt or more to taste
• 1/2 teaspoon black pepper or more to taste
• 1 pound spaghetti

Instructions

 

• In a large skillet over medium-high heat, add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add the chopped onions and minced garlic to the skillet with the browned beef. Cook until the onions are softened and translucent, about 5-7 minutes.
• Transfer the beef and onion mixture to a large stock pot or Dutch oven. Stir in the crushed tomatoes, tomato sauce, beef broth, cocoa powder, chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper, apple cider vinegar, Worcestershire sauce, bay leaves, salt, and pepper.
• Bring the chili to a simmer over medium heat, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or even longer for deeper flavor. Remove the bay leaves before serving.
• About 30 minutes before serving, cook spaghetti according to package directions until al dente. Drain and set aside.
• After simmering, taste the chili and adjust seasoning with salt, pepper, or cayenne pepper as needed. Serve hot over spaghetti, and top with your favorite toppings.

Notes

For a richer flavor, simmer the chili for as long as possible – 3 hours or more is ideal. Cincinnati chili is even better the next day, as the flavors meld and deepen overnight in the refrigerator. Don’t skip the unique spice blend, especially cinnamon, allspice, and cloves, as they are essential for the signature Cincinnati chili taste. Customize the heat by adjusting the amount of cayenne pepper. For a vegan version, substitute ground beef with lentils or plant-based ground beef and use vegetable broth. Serve ‘ways’ – from 2-way (chili and spaghetti) to 5-way (chili, spaghetti, cheese, onions, and beans) for a truly authentic experience.

Keyword beef chili, chili recipe, Cincinnati chili, comfort food, spaghetti chili

Nutrition Breakdown: Calories, Protein, Fats & More

Per Serving (estimated, without toppings):

• Calories: 450
• Protein: 35g
• Fat: 20g
• Saturated Fat: 8g
• Carbohydrates: 40g
• Sugar: 8g
• Sodium: 800mg

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Recipe FAQ

• Can I make Cincinnati chili in a slow cooker? Yes! Brown the beef and sauté aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Can I use ground turkey instead of ground beef? Absolutely! Ground turkey or ground chicken can be substituted, but beef provides the richest flavor.
• What if I don’t have all the spices? While the specific spice blend is what makes Cincinnati chili unique, if you’re missing one or two, don’t worry too much. The chili will still be delicious, though the flavor profile might be slightly different. Try to include at least cinnamon, chili powder, and cumin.
• How do I make it less sweet? The touch of sweetness is traditional, but if you prefer less, reduce the amount of cinnamon slightly. Make sure you are using unsweetened cocoa powder.
• Can I add beans to the chili? Traditionally, beans are served as a topping (5-way), not cooked directly in the chili. However, if you prefer beans in your chili, feel free to add a can of kidney beans or your favorite beans during the last hour of simmering.
• What’s the best way to serve Cincinnati chili? The classic way is over spaghetti, topped with cheese, onions, and/or beans. But honestly, it’s delicious any way you serve it!

Happy Cooking & Share Your Results!

There you have it – my treasured family recipe for Cincinnati chili, ready for you to bring to life in your own kitchen! I truly believe this is the best Cincinnati chili you’ll ever make. It’s hearty, flavorful, and just bursting with that unique, comforting spice blend that makes it so special. Every spoonful is like a warm hug, and I can’t wait for you to experience the magic of this dish.

Now, it’s your turn! Go ahead and whip up a batch of this incredible chili, and don’t forget to make it your own with your favorite toppings and “ways.” I’d absolutely love to see your chili creations! Share your photos on social media and tag me on Instagram and Pinterest. And most importantly, let me know in the comments below how your chili turned out – what did you love most about it? What “way” did you try? Happy cooking, friends!