Name: Cincinnati Chili
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs ground beef; 1 large onion, finely chopped; 4 cups water or beef broth; 2 (8 oz) cans tomato sauce; 2 tbsp tomato paste; 3 cloves garlic, minced; 2 tbsp chili powder; 2 tsp ground cinnamon; 2 tsp ground cumin; 1½ tsp salt; 1 tsp ground allspice; 1 tsp paprika; 1 tsp ground black pepper; ½ tsp cayenne pepper (optional, for heat); 2 tbsp unsweetened cocoa powder; 2 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 1 bay leaf; 1 tbsp sugar (optional, to balance acidity); 1 lb spaghetti, cooked; Shredded cheddar cheese, kidney beans, chopped onions (for serving)

Snacks

Jump to Recipe

Cincinnati Chili is a uniquely spiced meat sauce hailing from Cincinnati, Ohio, where it was first created in the 1920s by Macedonian immigrants. Unlike traditional Texas chili, it’s served over spaghetti or hot dogs and flavored with warm spices like cinnamon, allspice, and sometimes even a hint of chocolate. The dish is famously ordered “by the way” — 2-Way, 3-Way, 4-Way, or 5-Way — referring to layers of spaghetti, chili, beans, onions, and cheese. It’s a comfort food with a quirky twist that has become a regional icon.

Why You’ll Love Cincinnati Chili

This recipe offers a savory-meets-sweet flavor profile you won’t find in any other chili. The blend of cocoa, cinnamon, and earthy spices gives it a rich depth that pairs beautifully with pasta. It’s customizable, fun to serve with “ways” ordering, and perfect for feeding a crowd. Whether you’re a Midwestern native longing for a taste of home or just someone who loves bold, unique flavors, Cincinnati Chili is an unforgettable culinary experience.

Expert Tips and Tricks

Simmer the chili low and slow for at least 1½–2 hours to develop deep flavor.
Boil the ground beef before simmering — this keeps the texture fine and smooth, just like the authentic version.
Use unsweetened cocoa powder, not hot cocoa mix, for authentic depth without added sugar.
Skim excess fat after simmering for a cleaner taste.
Let it rest overnight in the fridge for even better flavor the next day.

Recipe Variations and Possible Substitutions

Substitute ground turkey or chicken for beef for a lighter version.
Add extra chili powder or hot sauce for a spicier kick.
For gluten-free: Use gluten-free spaghetti and ensure your tomato paste is certified gluten-free.
For dairy-free: Skip the shredded cheese topping or use dairy-free cheese alternatives.
Vegetarian option: Replace meat with finely chopped mushrooms, lentils, or a plant-based ground meat substitute.

Serving and Pairing Suggestions

Cincinnati Chili is best served the traditional “ways” style over a bed of spaghetti, topped with freshly shredded cheddar cheese. A crisp side salad or garlic bread complements the meal, and it pairs wonderfully with an ice-cold root beer, lager, or iced tea. For a fun twist, serve it on hot dogs for a classic “Coney” experience.

Storage and Reheating Tips

Store in airtight containers in the fridge for up to 4 days.
Freeze in portioned containers for up to 3 months.
Reheat on the stovetop over medium-low heat, adding a splash of water if needed.
Microwave in short bursts, stirring between intervals, to avoid uneven heating.
An air fryer isn’t ideal for the sauce, but it can reheat garlic bread or hot dogs to serve alongside.

Recipe FAQs

Why is Cincinnati Chili different from regular chili? It has a unique blend of Mediterranean spices and is served over pasta, not just in a bowl.
Do I really have to boil the meat first? Yes, it creates the fine texture authentic to Cincinnati-style chili.
Can I make it ahead of time? Absolutely — in fact, it tastes better after sitting overnight.
Is cocoa powder necessary? It’s key to the signature flavor, but you can omit it if you prefer.

Cincinnati Chili

Yield: 6

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Authentic Cincinnati Chili recipe with signature spices like cinnamon and cocoa, served over spaghetti for a unique Midwestern classic.

Ingredients

2 lbs ground beef
1 large onion, finely chopped
4 cups water or beef broth
2 (8 oz) cans tomato sauce
2 tbsp tomato paste
3 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cinnamon
2 tsp ground cumin
1½ tsp salt
1 tsp ground allspice
1 tsp paprika
1 tsp ground black pepper
½ tsp cayenne pepper (optional, for heat)
2 tbsp unsweetened cocoa powder
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 bay leaf
1 tbsp sugar (optional, to balance acidity)
1 lb spaghetti, cooked
Shredded cheddar cheese, kidney beans, chopped onions (for serving)

Instructions

Boil the Beef: Place ground beef and water (or broth) in a large pot. Bring to a boil, breaking up the meat with a spoon. Once cooked through, skim any foam.
Add Onion and Garlic: Stir in chopped onion and minced garlic, simmering for 5 minutes.
Incorporate Tomato Base: Add tomato sauce and tomato paste, stirring to combine.
Spice it Up: Mix in chili powder, cinnamon, cumin, salt, allspice, paprika, black pepper, cayenne (if using), and cocoa powder. Stir well.
Add Final Flavor Boosters: Pour in vinegar, Worcestershire sauce, and add the bay leaf. If desired, add sugar to mellow acidity.
Simmer Low and Slow: Reduce heat to low and simmer uncovered for 1½–2 hours, stirring occasionally. Add water if it gets too thick.
Rest and Serve: Remove bay leaf, taste and adjust seasoning. Serve over spaghetti, then top with your preferred “way” (cheese, beans, onions).

Notes

Use freshly shredded cheddar — pre-shredded cheese often contains anti-caking agents that affect melt.

Don’t rush the simmer; flavors deepen with time.

Taste periodically — Cincinnati Chili is all about balancing sweet, savory, and spicy.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 646Total Fat: 30gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 139mgSodium: 1116mgCarbohydrates: 43gFiber: 6gSugar: 7gProtein: 51g