If you’ve never had Cincinnati chili, it’s not your average bowl of beef and beans. Served in “ways,” layered with cheese, onions, and beans, and eaten with a fork like pasta, this version keeps the heart of the original but simplifies it for a modern kitchen. It’s sweet, savory, and completely addictive — with a touch of unsweetened chocolate that gives the sauce its signature depth and that hint of warmth you can’t quite put your finger on. You’ll find a lot of versions of this chili online, but trust me – this is the one.
Cincinnati Chili
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 10 bowls
INGREDIENTS
- 1 tbs olive oil
- 2 onions, finely chopped (plus more for topping)
- 1 ounce unsweetened chocolate
- 1 clove garlic, minced
- 2 tbs chili powder
- 1 tbs dried oregano
- 1 ½ teaspoon ground cinnamon
- ¾ teaspoon allspice
- ½ teaspoon ground cloves
- 2 cups chicken broth
- 16 ounces tomato sauce
- 2 tbs apple cider vinegar
- 2 tbs tomato paste
- 2 teaspoon packed brown sugar
- 2 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 lb ground beef
- Spaghetti
- 4 cups cheddar cheese (traditionally yellow cheddar), finely shredded
- 15 oz kidney beans, drained and rinsed
- oyster crackers
DIRECTIONS
- Sauté the aromatics.
- In a Dutch oven or large pot, heat the olive oil over medium-high. Add the onions and cook until softened, about 5 minutes.
- Cook the spices.
- Stir in the chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves. Let them cook about 30 seconds, just until fragrant.
- Build the base.
- Add the chicken broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce. Stir well.
- Add the beef.
- Crumble in the ground beef and bring the mixture to a boil. Reduce the heat and let it simmer uncovered for 20–25 minutes, stirring occasionally, until the chili thickens. Season to taste with salt and pepper.
- Serve it up.
- Spoon the chili over a bed of spaghetti and pile on your favorite toppings: shredded cheddar cheese, kidney beans, and onions.
NOTES
- Crockpot option:
- To make this in a slow cooker, sauté the onions, garlic, and spices in a skillet first to build flavor, then transfer everything — including the beef and remaining ingredients — to your Crockpot. Cook on Low for 6–7 hours or High for 3–4 hours, until the sauce thickens slightly and the flavors meld together.
- Toppings:
- 2-Way: Spaghetti + Chili
- 3-Way: Spaghetti + Chili + Cheddar Cheese
- 4-Way: Spaghetti + Chili + Cheddar Cheese + Onions or Beans
- 5-Way: Spaghetti + Chili + Cheddar Cheese + Onions + Beans
- Ground beef: I like to use a ground beef blend of 85/15 because you won’t be able to drain the fat. I find this ratio isn’t greasy, but play around with it and use whichever blend you prefer.
- Storage: Store covered in the refrigerator for 3 days.
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