This Cincinnati style chili is a thin, spiced meat sauce made with ground beef, tomato sauce, cinnamon, allspice, and a little cocoa, then ladled over hot spaghetti. It tastes warm and savory with a hint of sweetness that surprises first time eaters.
The beef simmers slowly in broth rather than being browned first, which gives the sauce a fine, tender texture that clings to every strand of pasta. Pile on shredded cheddar and diced onion and serve it with oyster crackers on the side.
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Why This Cincinnati Style Chili Recipe Works
Simmering the beef in liquid keeps the crumbles fine and soft, which is the signature texture of this style of chili. The long cook also lets the spices melt into the sauce.
Cinnamon, allspice, cloves, and cocoa add warm, subtle notes that set the sauce apart from a standard bowl of chili. A touch of vinegar and Worcestershire sauce balances the sweet spices with tang.
Because the sauce is thin and flavorful, it works as a topping for spaghetti, hot dogs, or baked potatoes. A big pot also freezes well, so you can portion it for later meals.
Ingredients for Cincinnati Style Chili
- 2 lb ground beef, 80 percent lean
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 16 oz tomato sauce
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1 tsp unsweetened cocoa powder
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper, optional
- 12 oz dry spaghetti
- Shredded cheddar, diced onion, and oyster crackers for serving
Ground beef. Break the beef into very small pieces as it heats in the broth so the sauce stays fine and smooth.
Warm spices. Cinnamon, allspice, and cloves give the sauce its signature sweet and savory character.
Cocoa powder. A small spoonful adds depth and color without making the sauce taste like chocolate.
Tomato sauce and paste. Together they make a smooth tomato base that coats the pasta.
Vinegar and Worcestershire. A splash of each adds tang that keeps the sweet spices in check.
How to Make Cincinnati Style Chili
1. Combine the beef and broth Place the raw beef in a large pot, pour in the broth, and use a spoon or potato masher to break the meat into very fine pieces.
2. Add the aromatics Stir in the onion, garlic, tomato sauce, tomato paste, and all of the spices until the mixture looks evenly blended.
3. Add the tang Pour in the vinegar and Worcestershire sauce, then drop in the bay leaf and stir once more.
4. Bring to a simmer Heat over medium heat until the pot just begins to bubble, then reduce the heat to low and cover.
5. Simmer slowly Cook for 90 minutes, stirring every 15 minutes and skimming extra fat from the surface until the sauce thickens and the beef is very tender.
6. Finish and taste Remove the bay leaf, taste for salt and vinegar, and add a pinch of sugar if the tomatoes taste sharp.
7. Serve over spaghetti Cook the spaghetti until tender, drain it, and ladle the hot chili generously over the top.
How to Serve Cincinnati Style Chili
Serve the chili over spaghetti and add shredded cheddar and diced onion on top. Garlic cheese rolls and Italian house salad round out the meal, and crispy homemade fries make a fun side for kids. Homemade baked beans are a filling extra if you want beans on the table, and oyster crackers add crunch.
How to Store and Reheat Cincinnati Style Chili
Cool the chili within two hours and store the sauce separately from the spaghetti in the fridge for three to four days. Freeze the sauce for up to three months and thaw it overnight in the fridge. Reheat on the stove until it reaches 165 degrees F.
Tips and Variations for Cincinnati Style Chili
Cook the beef through. Ground beef is safe at 160 degrees F, and a long simmer easily takes it well past that point.
Break up the meat early. Mash the beef while it is still cold in the broth, because it forms large clumps once it heats up.
Skim the fat. Chill the sauce overnight and lift off the solid fat for a leaner pot, or spoon it off while the sauce is hot.
Adjust the spices. Start with the listed amounts of cinnamon and cloves, then add a little more near the end if you want a stronger spice.
Add beans or not. Serve warm kidney beans on top for a fuller plate, or leave them out for a classic cheese and onion version.
Use a wide pot. A wide pot helps the liquid reduce evenly and keeps the beef from sitting in a thick layer.
Flag the allergens. This plate contains wheat, milk, and fish from the Worcestershire sauce, so mention them to guests.
Check trusted guidance. For general advice on safe cooking and storage, see Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Cincinnati Style Chili
What is Cincinnati style chili?
It is a thin, finely textured meat sauce spiced with cinnamon, allspice, and cloves and served over spaghetti. Cheese and onions go on top.
Why is the beef not browned in Cincinnati style chili?
Simmering the raw beef in broth keeps the crumbles tiny and tender. Browning it first would make firmer, larger pieces.
Can I freeze Cincinnati style chili?
Yes, freeze the sauce in airtight containers for up to three months. Cook fresh spaghetti when you are ready to serve.
What toppings go on this chili?
Finely shredded cheddar and diced onion are classic. Oyster crackers and warm kidney beans are popular extras.
Can I make it spicier?
Yes, add more cayenne or a splash of hot sauce at the end. Taste first so the sweet spices still show.
Cincinnati Style Chili
Equipment
- Large heavy pot
- Potato Masher
- Large pot for pasta
Ingredients
Main Ingredients
- 2 lb ground beef 80 percent lean
- 1 large onion diced
- 3 cloves garlic minced
- 2 cup beef broth
- 16 oz tomato sauce
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground cloves
- 1 tsp unsweetened cocoa powder
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- 12 oz dry spaghetti cooked, for serving
Instructions
Cooking
- Break up the beef. Mash the raw beef into the broth in a large pot until the pieces are very fine.
- Add the flavorings. Stir in the onion, garlic, tomato sauce, paste, spices, vinegar, and Worcestershire sauce, then add the bay leaf.
- Simmer slowly. Bring to a bubble, reduce to low, and cook covered for 90 minutes, stirring every 15 minutes.
- Cook the pasta. Boil the spaghetti for 9 to 10 minutes until tender and drain well.
- Serve. Remove the bay leaf and ladle the chili over the spaghetti with cheddar and onion.
