Cincinnati Chili, oh, Cincinnati Chili! Just the name conjures up warm memories and the comforting aroma of spices filling my kitchen. Growing up in Ohio, Cincinnati Chili wasn’t just food; it was a tradition, a taste of home, a culinary hug on a cold day. This recipe, passed down through generations in my family with a few personal tweaks, is as close to the authentic Cincinnati Chili experience as you can get without hopping on a plane. My family devours it every time I make it, and even my pickiest eater, my son, asks for seconds (and sometimes thirds!). Whether ladled over spaghetti, piled high on a coney dog, or simply enjoyed in a bowl with a side of oyster crackers, this chili is a guaranteed crowd-pleaser. Prepare to be transported to the Queen City with every delicious spoonful – you might just find yourself craving it as often as we do!

Ingredients

Cincinnati Chili is more than just your average chili; it’s a symphony of flavors, a carefully orchestrated blend of spices that creates a truly unique and unforgettable taste. Each ingredient plays a vital role in building the distinctive profile of this beloved dish. Let’s delve deeper into each component of this recipe and understand its contribution to the final culinary masterpiece.

▢ 1 tablespoon Oil: The foundation of many great dishes starts with a good oil. In this recipe, the oil serves as the medium for sautéing our aromatic onions and browning the ground beef. A neutral-flavored oil like vegetable oil or canola oil works perfectly, allowing the flavors of the other ingredients to shine through. You could also opt for olive oil for a slightly richer flavor, though traditionally, a neutral oil is preferred to keep the focus on the chili’s spices. Don’t be tempted to skip this step; a little bit of oil prevents sticking and ensures even cooking of the initial ingredients.
▢ 1 medium yellow onion, (chopped): Onions are the aromatic backbone of countless savory dishes, and Cincinnati Chili is no exception. Yellow onions, with their balanced sweetness and mild pungency when cooked, are ideal. They soften beautifully when sautéed, releasing their sugars and creating a flavorful base for the chili. Chopping the onion ensures it cooks down evenly and incorporates seamlessly into the chili. While yellow onions are the standard, you could experiment with white onions for a slightly sharper flavor or even a combination of yellow and sweet onions for added sweetness. The key is to chop them finely enough so they melt into the sauce during the long simmer.
▢ 1 pound ground beef: Ground beef is the heart and soul of this chili, providing substance and a rich, meaty flavor. Using ground beef with a slightly higher fat content, like 80/20, will contribute to a more flavorful and tender chili. As the beef cooks and simmers, the fat renders, adding depth and richness to the overall sauce. Leaner ground beef can be used, but you might need to add a touch more oil initially to prevent sticking and ensure the chili doesn’t become too dry. Ground chuck is a fantastic option, offering a good balance of flavor and fat. For a slightly different texture, you could also use ground sirloin. Remember to break the beef up well as it cooks to ensure even browning and prevent large clumps in your chili.
▢ 1 tablespoon minced garlic: Garlic is a flavor powerhouse, adding pungent warmth and complexity to any dish it graces. In Cincinnati Chili, garlic provides a foundational savory note that complements the spices beautifully. Freshly minced garlic is always preferred for its vibrant flavor. If using pre-minced garlic from a jar, be mindful that its flavor can be less intense, so you might consider adding a little extra. Sautéing the garlic alongside the onions and beef allows its flavors to mellow and infuse the entire chili base. Don’t burn the garlic; sautéing it until fragrant is the goal.
▢ 1 tablespoon chili powder: Chili powder is where the “chili” in Cincinnati Chili truly begins to emerge. However, unlike Texas-style chili, Cincinnati Chili’s chili powder blend is more subtle and aromatic, focusing on warm spices rather than intense heat. A good quality chili powder blend will contain a mix of ground chilies, cumin, oregano, and garlic powder. The exact composition varies between brands, so experimenting with different chili powders can subtly alter the flavor profile of your chili. For a milder chili, use a mild chili powder; for a touch more warmth, choose a medium blend. If you prefer a spicier chili, you can always add a pinch of cayenne pepper later in the cooking process.
▢ 1 1/2 teaspoon unsweetened cocoa powder: This is where Cincinnati Chili takes a fascinating detour from typical chili recipes. Unsweetened cocoa powder is a signature ingredient, adding a subtle depth, richness, and almost imperceptible hint of bitterness that balances the other spices and creates a complex flavor profile. Don’t worry, your chili won’t taste like chocolate! The cocoa powder simply adds a background note that enhances the savory and spiced elements. Use unsweetened cocoa powder, not hot cocoa mix or sweetened cocoa powder, as these will add unwanted sweetness.
▢ 1 teaspoon ground cinnamon: Cinnamon in chili? Yes! This unexpected spice is another key component of Cincinnati Chili’s unique flavor. Ground cinnamon adds warmth, sweetness, and a touch of complexity that might seem surprising but is absolutely essential. It’s not about making the chili taste like cinnamon rolls; it’s about adding a subtle aromatic layer that elevates the overall flavor. Use good quality ground cinnamon for the best flavor. A little goes a long way, so stick to the recipe amount.
▢ 1 teaspoon ground allspice: Allspice is another warm, aromatic spice that contributes to the distinctive character of Cincinnati Chili. It’s not actually a blend of spices, but rather the dried berry of the Pimenta dioica tree, and it has a flavor profile reminiscent of cloves, cinnamon, and nutmeg. Allspice adds depth and complexity, complementing the other spices and creating a harmonious blend. Like cinnamon, a little allspice goes a long way, so measure accurately.
▢ 1 teaspoon brown sugar: A touch of brown sugar might seem counterintuitive in chili, but it plays a crucial role in balancing the savory and spicy flavors of Cincinnati Chili. The molasses in brown sugar adds a subtle sweetness and depth of flavor, enhancing the other spices and creating a more rounded taste. Light or dark brown sugar can be used; dark brown sugar will impart a slightly richer, more molasses-forward flavor. Don’t skip the brown sugar; it’s a key element in achieving the signature Cincinnati Chili flavor profile.
▢ 1/2 teaspoon oregano, (dried): Oregano is a classic herb in many chili recipes, and it adds a slightly peppery, earthy note to Cincinnati Chili. Dried oregano works perfectly here, as its flavor intensifies during the long simmer. Mediterranean oregano is often preferred for its robust flavor, but Mexican oregano can also be used for a slightly different, more citrusy note. Ensure your dried oregano is relatively fresh for the best flavor.
▢ 1/2 teaspoon salt: Salt is the fundamental flavor enhancer in virtually every dish, and it’s crucial for bringing out the best in Cincinnati Chili. Salt not only seasons the chili but also balances the sweetness, acidity, and spice notes, ensuring all the flavors harmonize. Use kosher salt or sea salt for best results. It’s always better to start with less salt and add more to taste at the end of the cooking process.
▢ 1/8 teaspoon ground cloves: Ground cloves are a potent spice with a warm, pungent, and slightly sweet flavor. In Cincinnati Chili, just a tiny pinch of ground cloves adds a subtle layer of warmth and complexity, contributing to the overall aromatic profile. Cloves can be overpowering if used too generously, so the recipe calls for just 1/8 teaspoon. Measure carefully! A little goes a long way in adding depth without making the chili taste overtly of cloves.
▢ 15 oz tomato sauce: Tomato sauce forms the liquid base of Cincinnati Chili, providing body, acidity, and a foundational tomato flavor. Plain tomato sauce, without added herbs or spices, is ideal, allowing the unique spice blend of Cincinnati Chili to shine. You can use your favorite brand of tomato sauce. For a slightly richer tomato flavor, you could consider using crushed tomatoes and blending them smooth, but traditionally, smooth tomato sauce is used.
▢ 3/4 cup water: Water is used to adjust the consistency of the chili and ensure it simmers properly without becoming too thick or dry. The amount of water can be adjusted slightly depending on your preference for chili consistency. If you prefer a thicker chili, you can use slightly less water; for a thinner chili, add a bit more. The simmering process will also reduce the liquid slightly, concentrating the flavors.
▢ 1 tablespoon Cider vinegar: Cider vinegar is the final touch that adds a bright, tangy counterpoint to the rich, spiced flavors of Cincinnati Chili. The acidity of the vinegar cuts through the richness, balances the sweetness, and adds a layer of complexity that elevates the entire dish. Apple cider vinegar is the traditional choice, offering a mellow, fruity acidity. You could also experiment with white vinegar or red wine vinegar in a pinch, but cider vinegar is highly recommended for the authentic Cincinnati Chili flavor.
▢ Optional: serve over spaghetti or a hot dog topped with diced onion and shredded cheese. These are not ingredients within the chili, but rather the classic and essential accompaniments that transform Cincinnati Chili into a complete and iconic dish. Spaghetti is the foundation for the famous “ways” of Cincinnati Chili. Hot dogs, specifically coneys, are another beloved serving style. Diced onion and shredded cheddar cheese (often mild or medium cheddar) are the traditional toppings that complete the Cincinnati Chili experience. These optional components are absolutely crucial for enjoying Cincinnati Chili in its true form.

Instructions

Creating authentic Cincinnati Chili is a journey of layering flavors and allowing them to meld together during a long, slow simmer. While the ingredient list might seem a bit extensive, the cooking process itself is quite straightforward. Follow these detailed instructions to bring this iconic dish to life in your own kitchen.

Sauté your onions for 2-3 minutes on medium-high in a large pan. Begin by heating the tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering and heated through, add the chopped yellow onion. Sauté the onion, stirring frequently, for about 2-3 minutes, or until it becomes softened and translucent. Sautéing the onion at this stage releases its aromatic compounds and starts building the flavor base of the chili. Don’t rush this step; allowing the onions to soften slightly is important. Avoid browning the onions at this stage, as we want them to soften and become sweet, not caramelized.
Add beef and garlic and cook until beef is almost fully cooked. Add the ground beef and minced garlic to the pot with the softened onions. Increase the heat slightly to medium-high if necessary to ensure the beef browns properly. Using a spoon or spatula, break up the ground beef into smaller pieces as it cooks. Continue cooking, stirring frequently, until the beef is mostly browned but not fully cooked through. It’s okay if there’s still a little pink remaining, as the beef will continue to cook during the long simmer. The goal here is to brown the beef, which develops deeper, richer flavors. Cooking it until almost fully cooked prevents it from becoming dry during the simmering process. The garlic will also become fragrant and infuse the beef and onions with its savory aroma.
Drain fat as needed. Depending on the fat content of your ground beef, you may have accumulated some rendered fat in the pot. Excess fat can make the chili greasy, so it’s a good idea to drain off any significant amount of fat at this point. Carefully tilt the pot and spoon off the excess fat or transfer the beef and onion mixture to a colander to drain, then return it to the pot. Leaving a small amount of fat is fine, as it contributes to flavor and richness, but you don’t want the chili swimming in grease.
Add chili powder, unsweetened cocoa powder, cinnamon, allspice, brown sugar, oregano, salt, ground cloves, and mix together. Now it’s time to introduce the signature spice blend that defines Cincinnati Chili. Add the chili powder, unsweetened cocoa powder, ground cinnamon, ground allspice, brown sugar, dried oregano, salt, and ground cloves to the pot with the beef and onion mixture. Stir everything together thoroughly to ensure the spices are evenly distributed and coat the beef and onions. Cooking the spices briefly in the hot pot, known as “blooming,” helps to release their aromas and enhance their flavors. Take a moment to appreciate the developing fragrance – this is the essence of Cincinnati Chili coming to life.
Add tomato sauce, cider vinegar, and water. Pour in the tomato sauce, cider vinegar, and water into the pot. Stir well to combine all the ingredients, scraping up any browned bits from the bottom of the pot. The tomato sauce will form the liquid base of the chili, while the cider vinegar will add its characteristic tang, and the water will bring the chili to the desired consistency and allow for a long, slow simmer.
Reduce heat to low and let the chili simmer for 1-2 hours. Bring the chili to a gentle simmer over medium heat, then immediately reduce the heat to low. The chili should be barely simmering, with just a few bubbles occasionally breaking the surface. Cover the pot and let the chili simmer for 1 to 2 hours, or even longer if you have the time. The long, slow simmer is absolutely crucial for Cincinnati Chili. It allows all the flavors to meld and deepen, creating the complex and harmonious taste that is so unique to this dish. The beef will become incredibly tender, and the spices will infuse the entire sauce. Stir the chili occasionally during the simmering process to prevent sticking and ensure even cooking. The longer you simmer, the better the flavors will become. If the chili becomes too thick during simmering, you can add a little more water to reach your desired consistency.
Serve over spaghetti or a hot dog topped with diced onion and shredded cheese. Once the chili has simmered for the desired time and the flavors have fully developed, it’s ready to serve! Cincinnati Chili is traditionally served in “ways,” which refer to the number of toppings. A “three-way” is chili, spaghetti, and cheese. A “four-way” adds diced onions, and a “five-way” includes kidney beans. For a coney dog, serve the chili over a hot dog in a bun, topped with mustard, diced onions, and shredded cheese. Oyster crackers are a classic accompaniment for Cincinnati Chili, whether served in a bowl or over spaghetti. Garnish with your chosen toppings and enjoy the authentic taste of Cincinnati!

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)

Serving Size: Approximately 1 cup of chili (without spaghetti, hot dog, or toppings)
Servings Per Recipe: 6

Calories per serving: Approximately 350-450 calories (This is an estimate and can vary based on the fat content of the ground beef and other ingredient variations).

Please note that this is a rough estimate. For more precise nutritional information, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use. Remember that adding spaghetti, hot dogs, cheese, and other toppings will significantly increase the calorie count and alter the nutritional profile of your final meal.

Preparation Time

Prep time: 15 minutes
- This includes chopping the onion, mincing the garlic, measuring out spices, and gathering all ingredients.
Cook time: 2 hours
- This is the simmering time for the chili, allowing the flavors to develop fully.
Total time: 2 hours and 15 minutes

While the total time is a bit lengthy due to the simmering, much of it is hands-off cooking time. The active preparation time is relatively short, making this a manageable recipe even for busy cooks. The long simmer is well worth the wait for the depth of flavor it creates.

How to Serve

Cincinnati Chili is all about the “ways”! The way you serve it is just as important as the chili itself. Here are the classic and most popular ways to enjoy this iconic dish:

Cincinnati Chili “Ways” (served over spaghetti):
- Two-Way: Spaghetti topped with chili. This is the simplest way to enjoy the core flavors.
- Three-Way: Spaghetti topped with chili and shredded cheddar cheese. The cheese adds a creamy, tangy counterpoint to the spiced chili.
- Four-Way Onion: Spaghetti topped with chili, diced onions, and shredded cheddar cheese. The diced onions provide a sharp, pungent bite that complements the richness of the chili and cheese.
- Four-Way Beans: Spaghetti topped with chili, kidney beans, and shredded cheddar cheese. Kidney beans add another layer of texture and heartiness.
- Five-Way: Spaghetti topped with chili, kidney beans, diced onions, and shredded cheddar cheese. This is the ultimate Cincinnati Chili experience, combining all the classic elements.
- Serving Order: Cincinnati Chili has a specific serving order. The spaghetti goes down first, then the chili, then the toppings. Cheese is always the final topping in a “way.”
Cincinnati Coney Dogs:
- Place a hot dog in a bun.
- Top with Cincinnati Chili.
- Add yellow mustard.
- Sprinkle with finely diced white or yellow onions.
- Finish with a generous layer of shredded cheddar cheese.
- Enjoy the iconic Cincinnati Coney!
In a Bowl (with Oyster Crackers):
- For a simpler and more traditional chili experience, serve Cincinnati Chili in a bowl.
- Accompany it with a side of oyster crackers for dipping and scooping.
- This is a great way to appreciate the complex flavors of the chili on its own.
- You can still add toppings like shredded cheese and diced onions if desired.
Creative Serving Ideas:
- Chili Cheese Fries: Ladle Cincinnati Chili over a bed of crispy French fries and top with shredded cheese for a decadent treat.
- Chili Mac and Cheese: Stir Cincinnati Chili into creamy macaroni and cheese for a comforting and flavorful twist.
- Chili Baked Potatoes: Top baked potatoes with Cincinnati Chili, shredded cheese, sour cream, and green onions for a hearty and satisfying meal.
- Chili Nachos: Spread tortilla chips on a platter, top with Cincinnati Chili, shredded cheese, jalapenos, sour cream, and guacamole for a crowd-pleasing appetizer.

Additional Tips for Perfect Cincinnati Chili

Want to take your Cincinnati Chili to the next level? Here are five essential tips to ensure chili perfection every time:

Don’t Skimp on the Simmer Time: The long simmer is non-negotiable for authentic Cincinnati Chili. It’s during this extended cooking period that the flavors truly meld and deepen, creating the signature complexity. Aim for at least 1-2 hours of simmering, and even longer if you have the time. Low and slow is the key!
Taste and Adjust Seasoning: As the chili simmers, flavors will evolve. Taste the chili periodically and adjust the seasoning as needed. You might find it needs a little more salt, a touch more vinegar for brightness, or perhaps a pinch more chili powder for warmth. Seasoning is a personal preference, so adjust to your taste.
Use Quality Spices: Fresh, good-quality spices make a significant difference in the flavor of Cincinnati Chili. If your spices have been sitting in your pantry for a long time, consider replacing them. Fresh spices will have a more potent aroma and flavor, resulting in a more vibrant and flavorful chili.
Make it Ahead of Time: Cincinnati Chili is a dish that actually tastes even better the next day. The flavors continue to meld and deepen as it sits. Making it a day ahead of time is not only convenient but also enhances the flavor. Simply reheat it gently before serving.
Customize Your “Way”: Don’t be afraid to experiment with the “ways” and toppings to find your personal favorite. While the classic “ways” are delicious, you can also get creative with toppings. Try adding sour cream, hot sauce, pickled jalapenos, or even a dollop of Greek yogurt. Cincinnati Chili is versatile and welcomes customization!

FAQ Section: Ingredients

Here are some frequently asked questions specifically about the ingredients in Cincinnati Chili:

Q1: Can I substitute ground turkey or chicken for ground beef?
A: While ground beef is traditional and provides the richest flavor, you can substitute ground turkey or chicken for a leaner option. However, be aware that the flavor profile will be slightly different, and you might need to adjust the seasoning to compensate for the less intense flavor of poultry. Ground turkey or chicken may also be drier, so you might need to add a bit more oil or water.

Q2: I don’t have cider vinegar. Can I use another type of vinegar?
A: Cider vinegar is highly recommended for its specific flavor profile, but if you don’t have it, you can use white vinegar or red wine vinegar as substitutes in a pinch. White vinegar will provide a sharper tang, while red wine vinegar will offer a slightly fruitier, less acidic flavor. Apple cider vinegar is the closest in flavor to cider vinegar and is the best substitute if available.

Q3: Can I use fresh tomatoes instead of tomato sauce?
A: While tomato sauce provides the smooth, consistent base for Cincinnati Chili, you could use fresh tomatoes, but it will require more preparation. You would need to peel, seed, and chop the tomatoes, and then simmer them for a longer time to reduce them to a sauce-like consistency. Using canned crushed tomatoes and blending them smooth is a quicker and easier alternative if you prefer a less processed tomato base.

Q4: Is cocoa powder essential? Can I skip it if I don’t have it?
A: Yes, cocoa powder is essential for authentic Cincinnati Chili. It’s a signature ingredient that contributes to the chili’s unique depth and complexity. While you could technically skip it, the chili will lack a crucial flavor dimension and won’t be true Cincinnati Chili. Unsweetened cocoa powder is readily available in most grocery stores and is worth including for the authentic taste.

Q5: Can I adjust the spice levels in this recipe?
A: Absolutely! Cincinnati Chili is known for its aromatic spices rather than intense heat, but you can definitely adjust the spice levels to your preference. To make it milder, use a mild chili powder and reduce or omit the ground cloves. To make it spicier, you can add a pinch of cayenne pepper or a dash of hot sauce to the chili. You can also use a spicier chili powder blend. Start with the recipe amounts and then adjust to your taste. Remember, you can always add more spice, but it’s harder to take it away!