Cincinnati chili has warm spices, a hint of (optional and debatable) chocolate, and a sauce-like consistency, often served over al dente spaghetti. Besides layering it on spaghetti (a Two-way), you can build on it into more ‘Ways’! Or, forget about the spaghetti and serve the chili over a hot dog! For another regional favorite, check out my Texas Chili–hearty, meaty, and bean-free!
What Makes Cincinnati Chili Different?
Cincinnati Chili is more of a sweet chili, not savory (I enjoyed the blend of both when I tried it). It was created over 100 years ago by Greek immigrants, Tom and John Kiradjieff. Then, it was made famous by Skyline Chili. Unlike regular chili, it is made with spices like cinnamon, allspice, cloves, and sometimes a little unsweetened chocolate for extra flavor. This special mix of flavors makes it different, and it is usually served over spaghetti or a hot dog instead of in a bowl. Over time, Cincinnati chili became a local favorite, with different ways to enjoy it, like adding shredded cheese, onions, or beans, which is called a “Way.”
Ingredients & Substitutions
- Ground Beef: The ground beef in Cincinnati chili helps make the dish hearty and adds protein. It also mixes with the spices and other ingredients to create the rich, sauce-like texture that makes Cincinnati chili unique. Instead of being a thick stew, the beef breaks down into a thinner, flavorful sauce that can be poured over spaghetti or a hot dog. For a leaner option, you could use ground chicken or turkey.
- Apple Cider Vinegar: If you don’t have apple cider vinegar, you could use white distilled vinegar. Or, try balsamic vinegar for a slightly sweeter and more complex flavor (which would work well in Cincinnati chili).
- Chocolate: Okay, I know this is a very debatable ingredient when it comes to Cincinnati chili! Some say it’s an essential part of the recipe, while others argue it should never be included (and never was). Whether you choose to add it or not, it’s all about your personal taste!
- Seasonings: The signature seasonings—chili powder, salt, cumin, cayenne pepper, cinnamon, allspice, and cloves—give Cincinnati chili its special flavor. They add heat, warmth, sweetness, and a little extra depth to make the chili stand out.
- Classic Serving Styles (‘Ways’): Many people add chili to a pile of spaghetti. Then, it’s all about the toppings of cheese, onions, kidney beans, and oyster crackers.
Why Boil The Ground Beef?
Boiling the beef is a special part of making Cincinnati chili. Instead of browning the beef like in regular chili, you boil it to break it into small, crumbly pieces. This helps the chili become smooth and sauce-like, which is what makes Cincinnati chili different. It also helps remove some of the fat, so the chili has a lighter, better flavor.
How To Serve Cincinnati Chili: Discover the Different ‘Ways’ You Can Enjoy It!
Cincinnati chili is often served in different ways, each adding more tasty toppings. Here are the ‘ways’ of Cincinnati Chile:
Two-Way: Chili served over spaghetti.
Three-Way: Chili and spaghetti topped with shredded cheese.
Four-Way: Add diced onions or kidney beans to the Three-Way.
Five-Way: Add both onions and beans for the ultimate version!
Coney Dog: Skip the spaghetti and serve the chili on a hot dog, topped with cheese, onions, and mustard.
Which ‘way’ is your favorite?
Storing & Reheating Cincinnati Chili
To store leftover Cincinnati Chili, first, let it cool completely. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it on the stove or in a microwave. For longer storage, freeze the chili.
Can I Freeze Cincinnati Chili?
Yes, you can freeze chili! After it cools completely, place it in a freezer-safe container or a resealable freezer bag. It can be stored in the freezer for up to 3 months. When ready to enjoy it, thaw it overnight in the refrigerator and reheat it on the stove or in the microwave.
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 (half of a 1-ounce square) unsweetened chocolate, optional
- ¼ cup (32 g) 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 about 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.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I liked this more than I thought I would! The cinnamon and chocolate (which we used) give it a rich depth, and it’s amazing over spaghetti with plenty of cheese.
Elizabeth
I was excited to try this and had no idea what to expect. I liked it! I want to try it over a hot dog next time!
Stephanie
I liked the flavors, but I was not a huge fan of the consistency for some reason.
Annabelle
I wanted to love it, but the texture just wasn’t what I was looking for. It’s more like a meaty spaghetti sauce than a thick chili.
Bella
I was pleasantly surprised at this chili! I liked it, and I tried it reheated the next day, and the flavors seemed even more pronounced.
