So there I was, standing in my kitchen, craving comfort food with a twist. The cincinnati chili recipe kept buzzing in my head (probably because my neighbor won’t stop talking about his Ohio roots). If you’ve only ever had regular chili, you’re in for—well, honestly, a bit of a surprise. This isn’t your basic Texas bowl o’ red. There’s spaghetti! There’s chocolate! And you bet there’s a heap of shredded cheddar. If you love easy meals that taste like you ordered from a five-star corner diner, you should check out this slow cooker chili recipe or if you’ve got a busy night, this 15 minute lo mein recipe. But today… we’re heading to Cincinnati right at home. 
What is Cincinnati Chili?
Okay, here’s the scoop. Cincinnati chili is not like other chilis. It’s got a quirky backstory (created by Macedonian immigrants, wild right?) and a totally different vibe. Think spaghetti topped with a rich, meaty sauce spiked with warm spices like cinnamon, allspice, sometimes even a pinch of chocolate. So yeah… it’s chili, but it’s not “chili.”
People in Cincinnati are obsessed (and I mean obsessed) with it. There are chili parlors in every neighborhood— some open past midnight. Purists will defend their favorite place until the cows come home. Traditional cincinnati chili recipe is always served over spaghetti or hot dogs. Sometimes you’ll see it layered with beans, onions, or a mound of cheese so big it’s kind of comical.
Honestly, my first bite was confusing and amazing at the same time. Sweet, savory, meaty, and a just a touch offbeat. Like it’s the black sheep of the chili family and proud of it. If you want something unique, hearty, and a little kitschy, you gotta try this. 
Cincinnati Chili Ingredients
The base stuff is pretty straightforward, but those spices are the secret handshake here.
- 2 pounds ground beef (don’t go fancy, just regular works)
- 1 large onion, finely diced
- 3 cups water (sounds weird, but trust)
- 15-ounce can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon (seriously, yes)
- 1 teaspoon paprika
- 1 teaspoon cocoa powder or a square of unsweetened chocolate
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt (plus more to taste)
- 2 teaspoons apple cider vinegar
- 1 bay leaf
- 1 teaspoon sugar (optional, but nice if your tomato sauce is tangy)
- A few cracks black pepper
You’d think chocolate in chili is bonkers— but somehow, it fits. If you’re out of ground cloves, skip it. Don’t stress. Life’s short. 
How to Make Cincinnati Chili
Here’s where things get a tad wild. You do NOT brown the meat first. I know— that seems wrong, but stick with me.
You throw the ground beef and chopped onions in a big ol’ pot (Dutch oven style if you have it). Pour in the water and smash up the beef with a fork until it breaks up. (It’ll look super weird. That’s fine.)
Dump in the tomato sauce, all the spices, cocoa or chocolate, Worcestershire, vinegar, garlic, bay leaf, salt, and sugar if you want. Stir it up real good.
Crank it to a boil, then drop the heat low and let it simmer, uncovered, for about 2 to 2 1/2 hours. Give it a poke now and then so it doesn’t stick. Take out the bay leaf when you’re done. It should be saucy but not watery.
I’ve made this at least a dozen times, and every single time my kitchen smells like some family-run diner. Except it’s way cheaper and I don’t have to wear pants. Win-win.
How to Serve Cincinnati Chili
Trust me, this is half the fun. People in the know order their cincinnati chili recipe like they’re reciting a code at a secret club.
- “2-way”: Chili over spaghetti. That’s it. Simple.
- “3-way”: Chili, spaghetti, and shredded cheddar (and don’t be shy, pile it high).
- “4-way”: Add diced onions or beans on top (your call).
- “5-way”: Go all out: spaghetti, chili, onions, beans, and cheese— the whole works.
Feeling bold? Top with crackers, a dash of hot sauce, or order it “upside down” (I dare ya). And hey, leftover cheese on chili dogs or over baked chili rellenos is not the worst idea, either.
Recipe Tips and Variations
If you want to make it the night before— do it. Cincinnati chili tastes better after a snooze in the fridge. Honestly, the flavors need time to cozy up.
Some folks use all ground beef, I’ve swapped in ground turkey for a leaner twist. Not quite “traditional,” but honestly, no one noticed. You can add a bit more chili powder or take out some cinnamon if you’re feeling brave (or timid).
And about spaghetti: Don’t overthink it. Cheap stuff works. Want to eat gluten free? Serve the chili over potatoes instead. Or try it on a chili dog. My brother piles it right onto a baked potato or even a dish of banana bear cake recipe (okay, not really, but it’d be wild).
This cincinnati chili recipe blew my mind. I was skeptical at first (who puts cocoa in chili?!), but it was the best dinner I’ve made all month. My picky kid even asked for seconds. Five stars from my crew! — Lauren
Common Questions
Q: Can I make Cincinnati chili in a slow cooker?
A: Sure thing. Brown the meat if you’re squeamish about boiling it, then toss all ingredients in the slow cooker and let it go low and slow for 6-8 hours.
Q: Is cincinnati chili recipe spicy?
A: Not really! The spices here are more “warm” than “burn.” If you want heat, add hot sauce at the table.
Q: What’s the deal with the chocolate?
A: Tiny bit of chocolate (or cocoa) smooths out the flavor and makes it unique, but you can skip it if you’re nervous. You’ll just be less “authentic.”
Q: Can I freeze this?
A: Absolutely. Freezes like a dream. Just reheat on the stove and mix with a splash of water if it seems thick.
Q: Wait, why spaghetti?
A: Tradition! Plus, it’s tasty and soaks up all that sauce. If you’re on the fence, just try it once.
Ready for a Taste Adventure?
So, there it is— Cincinnati’s best-kept secret. You’ll never look at chili the same again. The cincinnati chili recipe is perfect for family night or just when you want something out of the ordinary. Once you try it, you might find yourself skipping your usual bowl for something a little more Midwest-awesome. Not sure? Check out Cincinnati Chili – Culinary Hill for even more inspiration, peek at this Cincinnati Chili Recipe for a slightly different take, or if you want super old school, test out an Authentic Cincinnati Chili Recipe. Go get those ingredients and get cooking! You won’t regret it. 
Cincinnati Chili
Ingredients
Main Ingredients
- 2 pounds ground beef Regular ground beef works best.
- 1 large onion, finely diced
- 3 cups water Sounds weird, but trust.
- 15 ounces tomato sauce
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon Adds warmth to the dish.
- 1 teaspoon paprika
- 1 teaspoon cocoa powder or a square of unsweetened chocolate
- ½ teaspoon ground allspice
- ½ teaspoon ground cumin
- ¼ teaspoon ground cloves If you’re out, skip it.
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt Plus more to taste.
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar Optional, if your tomato sauce is tangy.
- a few cracks black pepper
Instructions
Preparation
- In a large pot (Dutch oven style if you have it), combine ground beef and chopped onions.
- Pour in the water and use a fork to smash up the beef until it breaks apart.
- Add the tomato sauce, all the spices, cocoa or chocolate, Worcestershire sauce, vinegar, garlic, bay leaf, salt, and optional sugar.
- Stir well to combine all ingredients thoroughly.
Cooking
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 2 to 2.5 hours.
- Stir occasionally to prevent sticking.
- Remove bay leaf at the end of cooking; the chili should be saucy but not watery.
