Cincinnati chili is known for its warm spices, a hint of chocolate (optional and hotly debated), and smooth, sauce-like consistency. Unlike traditional chili, it’s often served over perfectly cooked spaghetti. This base dish, called a “Two-Way,” can be customized into different ‘Ways’ with extra toppings. Or, if you prefer, skip the pasta and enjoy it on a hot dog for a classic Coney! Looking for another hearty meal? Try our Spicy Steak Chili!
What Sets Cincinnati Chili Apart?
Unlike savory, chunky chilis, Cincinnati chili leans toward the sweeter side (though it balances both flavors beautifully). It was created over 100 years ago by Greek immigrants Tom and John Kiradjieff and later became famous thanks to Skyline Chili. What makes it special is the unique mix of spices—cinnamon, allspice, cloves, and sometimes a bit of unsweetened chocolate (sometimes)—for a deep, unexpected flavor. Instead of a regular bowl of chili, it’s served over spaghetti or a hot dog, a true regional favorite!
Key Ingredients & Substitutions
- Ground Beef: This is the heart of the dish, breaking down into a rich, sauce-like consistency rather than a thick stew. For a lighter option, substitute ground chicken or turkey.
- Apple Cider Vinegar: Adds a subtle tang. If unavailable, use white vinegar or balsamic for a slightly sweeter depth.
- Chocolate (Optional!): A controversial addition—some say it’s essential, while others insist it was never part of the original recipe. Whether you include it is up to your taste! (We included it in our recipe.)
- Signature Spices: Chili powder, cumin, cayenne, cinnamon, allspice, and cloves create the distinct Cincinnati chili flavor—warm, slightly sweet, and aromatic.
- Classic Toppings: Shredded cheese, onions, kidney beans, and oyster crackers complete the dish.
Why Boil the Ground Beef?
One unique step in making Cincinnati chili is boiling the ground beef instead of browning it. This technique helps create the smooth, sauce-like consistency that sets it apart from other chilis. It also reduces excess fat, resulting in a lighter and more flavorful dish.
How to Serve Cincinnati Chili: The ‘Ways’ Explained
Cincinnati chili is all about the layers! Here are the classic serving styles:
- Two-Way: Chili over spaghetti.
- Three-Way: Chili and spaghetti topped with shredded cheese.
- Four-Way: Add diced onions or kidney beans.
- Five-Way: The ultimate version—with both onions and beans.
- Coney Dog: Skip the spaghetti and serve the chili on a hot dog with cheese, onions, and mustard.
Which ‘Way’ is your favorite?
Storing & Reheating Cincinnati Chili
- Refrigerator: Let the chili cool completely before storing it in an airtight container. It will keep for 3–4 days. Reheat on the stove or in the microwave.
- Freezing: Cincinnati chili freezes well! Once cooled to room temperature, store it in a freezer-safe container or resealable bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat as usual.
Cincinnati chili is a must-try for any chili lover. Whether you stick to tradition or put your own spin on it, this dish is packed with flavor and history!
Cincinnati Chili
Ingredients
- 2 pounds lean ground beef
- 2 cups water, plus more as needed
- 1 large white onion, finely chopped
- 1 can (15 ounces) tomato sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons garlic, minced
- 2 teaspoons Worcestershire sauce
- ½ ounce unsweetened chocolate, optional
- ¼ cup chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
For Serving
- spaghetti, cooked al dente
- sharp cheddar cheese, finely shredded
- white onions, diced
- kidney beans, cooked
- oyster crackers
Instructions
- Place the ground beef in a large heavy-bottom pot or Dutch oven. Pour 2 cups of cold water over the beef, ensuring it is fully submerged. Bring the water to a boil over medium-high heat, stirring frequently and breaking up the beef with a fork into very fine crumbles. Continue boiling gently until the beef is cooked through, about 30 minutes.
- Add the chopped onions, tomato sauce, apple cider vinegar, garlic, Worcestershire sauce, and chocolate (if using) to the pot with the cooked beef. Stir well to combine.
- Add the chili powder, salt, cumin, cinnamon, cayenne pepper, allspice, and cloves. Stir until the spices are evenly distributed.
- Bring the mixture to a boil. Then, reduce the heat to low to maintain a gentle simmer. Cover the pot partially with a lid, leaving a small gap to allow steam to escape. Cook the chili for 3 hours, stirring occasionally. Add water, a few tablespoons at a time, if the chili becomes too thick or begins to stick to the bottom of the pot.
- Once the chili has cooked for 3 hours, taste and adjust seasonings as needed.
- Serve hot over cooked spaghetti. Add optional garnishes like shredded cheese, diced onions, cooked kidney beans, and oyster crackers.
This recipe is adapted from Iamhomesteader’s Cincinnati Chili.
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