There’s nothing quite like a warm, hearty bowl of chili—but when it comes to choosing a favorite, the debate is endless. From classic Texas-style to spicy Southwest variations, everyone has their go-to version. But if you’re up for a new twist, I have just the flavorful change you didn’t know you needed: Cincinnati chili. This regional spin on chili flips the usual chili experience on its head. Not only that, but it’s served over spaghetti—talk about ultra-comforting. So, if you’re a chili lover, keep reading. Here’’s how to make this Midwest staple.
What is Cincinnati chili?
Cincinnati chili might just be one of the most iconic, yet polarizing, comfort foods out there. Unlike most chili recipes that have a Southwest kick, Cincinnati chili is inspired by Mediterranean spices. Developed by Macedonian immigrants in the 1920s, this dish takes a totally different spin on classic American chili by incorporating spices like cinnamon, allspice, cloves and cocoa powder for a complex flavor that’s a little sweet and a little savory.
Instead of a thick, stew-like consistency, Cincinnati chili has a looser texture. it’s also served in “ways,” where each topping variation creates a new “way” to enjoy it (more on that below).
Tips for the perfect Cincinnati chili
Whether your’e a chili pro or newbie, here are some full-proof tips for nailing your chili:
- Go low and slow: Allowing the chili to simmer is key to creating a rich, cohesive flavor. If you have the time, let it cook for a full two hours.
- Break down the beef: For the authentic Cincinnati chili texture, break down the beef as it cooks to keep the consistency loose rather than chunky.
- Don’t skimp on the cheese: Cincinnati chili is best enjoyed with a mountain of cheddar on top. Go for freshly grated cheese to maximize the flavor and meltiness.
- Customize the spice: If you’re new to cinnamon and cocoa in chili, start with small amounts and adjust to taste.
Topping options: serve it your way
Part of the unique charm of Cincinnati chili is its versatility. Each way lets you enjoy different layers of flavor and texture Here’s how to “build” it:
- Two-way: Just chili over spaghetti.
- Three-way: Chili over spaghetti with a generous topping of shredded cheese.
- Four-way: Add either beans or chopped onions to the three-way.
- Five-way: All of the above—spaghetti, chili, cheese, beans and onions.
30-minute Cincinnati chili recipe
Made famous by Ohio restaurant Skyline Chili, Cincinnati chili has a bunch of secret ingredients that make it stand out. But don’t be too scared by this long ingredient list, the taste is worth it. Follow this easy recipe from Culinary Hill, or you can also turn it into a chili hot dog!
Ingredients:
- 1 Tbs. olive oil
- 2 onions finely chopped, plus more for topping
- 1 oz. unsweetened chocolate
- 1 clove garlic minced
- 2 Tbs. chili powder
- 1 Tbs. dried oregano
- 1½ tsp. ground cinnamon
- ¾ tsp. allspice
- ½ tsp. ground cloves
- 2 cups chicken broth
- 16 oz. tomato sauce
- 2 Tbs. apple cider vinegar
- 2 Tbs. tomato paste
- 2 tsp. brown sugar
- 2 tsp. Worcestershire sauce
- Salt and freshly ground black pepper
- 2 lbs. ground beef, 85/15
- Cooked spaghetti for serving
- Shredded cheese dark red kidney beans, finely chopped onions, and oyster crackers, for serving
Directions:
- Total Time: 30 minutes
- Yield: 10 servings
- In any large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about five minutes.
- Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar and Worcestershire sauce.
- Stir in beef and bring to a boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. Season to taste with salt and pepper.
- Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.
Storage and reheating notes
Cincinnati chili is a fantastic make-ahead dish that actually improves after a day in the fridge. It keeps well in the refrigerator for up to four days, but you can also freeze it for up to three months. Just be sure to freeze the chili separately from the spaghetti and toppings for the best results. To reheat, simply warm the chili on the stove over medium heat.
