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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.
Print Recipe
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes

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.
Servings: 8 servings