Cincinnati Chili
Cincinnati Chili
A unique twist on classic chili, Cincinnati chili is a rich, savory meat sauce seasoned with warm spices like cinnamon, allspice, and cocoa. Traditionally served over spaghetti and topped with shredded cheddar cheese, onions, and beans, it’s perfect for game nights, family dinners, or comfort food cravings.
Ingredients
For the Chili:
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2 lbs (900 g) ground beef
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1 large onion, finely chopped
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4 cloves garlic, minced
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2 (15 oz/425 g) cans tomato sauce
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1 cup beef broth
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2 tbsp chili powder
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1 tsp ground cinnamon
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1 tsp ground allspice
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1/2 tsp ground cloves
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1/2 tsp ground nutmeg
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1 tsp ground cumin
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1/2 tsp cayenne pepper (optional, for heat)
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2 tsp unsweetened cocoa powder
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1 tbsp Worcestershire sauce
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1 tsp salt (adjust to taste)
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1/2 tsp black pepper
For Serving:
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Cooked spaghetti
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Shredded cheddar cheese
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Chopped onions (optional)
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Kidney or black beans (optional)
Instructions
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Cook the Beef:
In a large skillet or pot over medium heat, cook ground beef until browned. Drain excess fat if necessary. -
Sauté Aromatics:
Add chopped onions and garlic to the beef. Cook until onions are soft and translucent, about 5 minutes. -
Add Tomato & Broth:
Stir in tomato sauce, beef broth, and Worcestershire sauce. -
Season the Chili:
Add chili powder, cinnamon, allspice, cloves, nutmeg, cumin, cayenne (if using), cocoa powder, salt, and black pepper. Mix well to combine. -
Simmer:
Reduce heat to low, cover, and simmer for 45–60 minutes, stirring occasionally. Adjust seasoning as needed. The chili should be thick but saucy. -
Serve:
Spoon over cooked spaghetti and top with shredded cheddar cheese. Add onions and beans if desired.
Equipment
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Large skillet or Dutch oven
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Wooden spoon or spatula
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Measuring spoons
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Knife and cutting board
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Saucepan (for spaghetti)
Timing
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Prep Time: 10 minutes
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Cook Time: 1 hour
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Total Time: 1 hour 10 minutes
Serving Size
Serves 6–8
Cincinnati Chili
Equipment
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring spoons
- Knife and cutting board
- Saucepan (for spaghetti)
Ingredients
- For the Chili:
- 2 lbs 900 g ground beef
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 15 oz/425 g cans tomato sauce
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper optional, for heat
- 2 tsp unsweetened cocoa powder
- 1 tbsp Worcestershire sauce
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- For Serving:
- Cooked spaghetti
- Shredded cheddar cheese
- Chopped onions optional
- Kidney or black beans optional
Instructions
- Cook the Beef:
- In a large skillet or pot over medium heat, cook ground beef until browned. Drain excess fat if necessary.
- Sauté Aromatics:
- Add chopped onions and garlic to the beef. Cook until onions are soft and translucent, about 5 minutes.
- Add Tomato & Broth:
- Stir in tomato sauce, beef broth, and Worcestershire sauce.
- Season the Chili:
- Add chili powder, cinnamon, allspice, cloves, nutmeg, cumin, cayenne (if using), cocoa powder, salt, and black pepper. Mix well to combine.
- Simmer:
- Reduce heat to low, cover, and simmer for 45–60 minutes, stirring occasionally. Adjust seasoning as needed. The chili should be thick but saucy.
- Serve:
- Spoon over cooked spaghetti and top with shredded cheddar cheese. Add onions and beans if desired.
Frequently Asked Questions (FAQs)
1. Can I make Cincinnati chili ahead of time?
Yes. The flavors actually improve if made a day ahead. Store in the refrigerator and reheat gently before serving.
2. Can I freeze Cincinnati chili?
Absolutely. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
3. Can I make it vegetarian?
Yes. Substitute cooked lentils or textured vegetable protein (TVP) for the ground beef and use vegetable broth instead of beef broth.
4. Is it very spicy?
Traditional Cincinnati chili is mild and slightly sweet with warm spices. Adjust cayenne pepper or chili powder to taste if you prefer more heat.
5. Can I use ground turkey or chicken instead of beef?
Yes. Ground turkey or chicken works, but the chili will be leaner, so consider adding a little olive oil to maintain richness.
6. Do I have to serve it over spaghetti?
Spaghetti is traditional, but you can also serve Cincinnati chili over baked potatoes, rice, or use it as a chili dog topping.
7. Can I use fresh tomatoes instead of tomato sauce?
Yes. Use 3–4 cups of pureed fresh tomatoes, but you may need to simmer longer to achieve a thick, saucy consistency.
8. How do I adjust the thickness?
Simmer longer for a thicker chili, or add a little beef broth if it’s too thick.
9. Can I add beans?
Beans are optional in Cincinnati chili. If adding, use drained canned kidney or black beans, and stir in near the end of cooking.
10. Can I make it in a slow cooker?
Yes. Brown the meat and sauté onions/garlic first, then transfer to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
How To Store Cincinnati Chili
Refrigerator:
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Store cooled chili in an airtight container for up to 4–5 days.
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Reheat gently on the stovetop over medium heat, stirring occasionally.
Freezer:
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Cool completely and transfer to freezer-safe containers. Freeze for up to 3 months.
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Thaw overnight in the fridge and reheat on the stovetop, adding a splash of beef broth or water if needed.
Reheating Tips:
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Reheat slowly over low-medium heat to prevent the meat from drying out.
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Add additional spices or seasonings to refresh the flavor if desired.
