Cincinnati Chili Recipe

Oh, I absolutely love sharing this Cincinnati Chili Recipe with you because it’s unlike any chili you’ve tried before—it’s got this amazing blend of savory, sweet, and warm spices that create a truly unique flavor profile. When I first made it, I was surprised by how the cinnamon, allspice, and even a hint of chocolate gave it depth without being overpowering. It’s perfect for cozy dinners or game nights when you want something comforting but a little different than your usual chili.

You’ll find that this Cincinnati Chili Recipe is not only delicious but also pretty straightforward to make. The slow simmering lets the flavors blend beautifully, and the result is this rich, earthy sauce served over spaghetti with your favorite toppings. My family goes crazy for it, especially when I pile on the shredded cheddar and crisp onions—trust me, you’ll want to try it this way too!

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Ingredients You’ll Need

Each ingredient in this Cincinnati Chili Recipe works together to build that hearty, spicy, and slightly sweet base that’s just perfect over noodles. I recommend using fresh, quality ingredients whenever possible—especially the spices, which really shine here.

• Ground beef: I use 90/10 lean to keep the chili flavorful but not greasy.
• Water or chicken stock: Stock adds more depth, but water works fine if you want a simpler base.
• Yellow onions: Finely chopped so they melt into the sauce and balance the spices.
• Garlic: Freshly minced for that garlicky warmth.
• Crushed tomatoes: They provide richness and tang, which is essential for the sauce.
• Tomato paste: Concentrates the tomato flavor and thickens the chili.
• Worcestershire sauce: Adds umami and a little tangy complexity.
• Chili powder: Use a good-quality one, and feel free to adjust to your heat preference.
• Dried oregano: Brings an herbaceous note that ties the flavors together.
• Ground cinnamon: This is the secret to that warm, slightly sweet undertone.
• Allspice: Adds a subtle depth and earthiness.
• Ground cloves: Use sparingly; it contributes a hint of aromatic spice.
• Sea salt: Balances all the flavors.
• Freshly cracked black pepper: For mild heat and aroma.
• Unfiltered apple cider vinegar: Brightens and lifts the chili’s flavor.
• Unsweetened chocolate (optional): Just a little to enhance richness without sweetness.
• Cooked spaghetti: The perfect base for serving this chili the Cincinnati way.
• Shredded cheddar cheese: Melts over the chili for a creamy topping.
• Chopped yellow onion: Adds crunch and sharpness when sprinkled on top.
• Dark red kidney beans: Optional but adds great texture.
• Oyster crackers: Classic for that salty crunch on the side.

Variations

I love experimenting with this Cincinnati Chili Recipe to suit different tastes and occasions. Don’t hesitate to make it your own, whether you tweak the spice blend or swap the beef for something else.

• Turkey or chicken version: I tried using ground turkey once and, while it’s leaner, I recommend adding a little extra fat or oil so it stays juicy and flavorful.
• Vegetarian variation: I sometimes swap meat for mushrooms or lentils; just boost the seasoning so the flavor remains bold and satisfying.
• Spice level adjustment: Feel free to add extra chili powder or a dash of cayenne if you like it hotter—this is one of my go-to ways to customize the heat.
• Slow cooker method: I’ve used a slow cooker to let it simmer all day, which results in an incredibly tender and melded chili that’s perfect for busy days.

How to Make Cincinnati Chili Recipe

Step 1: Brown the Beef with Water

Start by placing the ground beef in a large pot or Dutch oven. Pour in 2 cups of water and bring it to a boil over high heat. This might feel odd since there’s no oil, but cooking the beef in water helps create a lighter, less greasy chili. Once boiling, reduce the heat to medium-high and break the meat apart into small pieces as it cooks. Stir frequently and cook for about 15 minutes until the beef is fully cooked. Make sure to drain any excess liquid if there’s too much.

Step 2: Add Vegetables and Spices

Next, stir in the finely chopped onions and minced garlic—these aromatic ingredients start building your flavor base. Then add the crushed tomatoes and tomato paste, which give the sauce its rich body. Worcestershire sauce brings that savory umami hit, and now it’s time for your spices: chili powder, oregano, cinnamon, allspice, cloves, salt, and freshly cracked pepper. Stir everything together well and bring the pot back up to a boil.

Step 3: Simmer Slowly and Season

Once boiling, reduce the heat to low and let your chili simmer gently for 2 to 3 hours. I like to stir it occasionally to prevent sticking and add a little water if it gets too thick—this slow simmer is worth the wait, trust me. Towards the end, stir in the apple cider vinegar, which brightens the flavors, and if you’re using unsweetened chocolate, add it now for a subtle depth. Taste and adjust seasoning as needed—you might want a pinch more salt or chili powder.

Step 4: Serve the Cincinnati Way

To serve, spoon the cooked spaghetti into bowls, then ladle the chili generously over the top. Don’t skip the final touches: shredded cheddar cheese melts beautifully right on the warm chili, while chopped onions and kidney beans add texture and freshness. Oyster crackers are the classic crunchy sidekick—you’ll want to keep a bowl handy!

How to Serve Cincinnati Chili Recipe

Garnishes

I always load my bowls with the classic Cincinnati chili toppings: piles of sharp shredded cheddar cheese, freshly chopped yellow onions for contrast, and a scoop of kidney beans for heartiness. Oyster crackers on the side add that delightful crunch, making the meal feel complete and comforting.

Side Dishes

Besides the traditional spaghetti base, I like to serve this chili alongside a crisp green salad or crusty bread to soak up the sauce. For game day, tortilla chips or roasted vegetables also pair nicely and balance the richness of the chili.

Creative Ways to Present

For special occasions, I’ve arranged Cincinnati chili ‘parfaits’ in glass cups, layering spaghetti, chili, cheese, onions, and beans for a fun, visually appealing dish. It’s always a conversation starter and makes serving easy for guests.

Make Ahead and Storage

Storing Leftovers

I cool my leftover chili completely and store it in airtight containers in the fridge, where it’ll keep beautifully for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better!

Freezing

This chili freezes great—I portion it into freezer-safe containers or bags, leaving room for expansion. When I thaw it, the texture and flavor stay intact, making mealtime speedy and hassle-free on busy days.

Reheating

To reheat, I warm the chili gently on the stove over medium-low heat, stirring frequently and adding a splash of water if it seems too thick. This prevents it from drying out and keeps the sauce luscious, just like freshly made.

FAQs

Final Thoughts

This Cincinnati Chili Recipe holds a special place in my kitchen—it’s warm, hearty, and packed with flavor that’s a little unexpected but always welcome. I love how it brings people together around the table, whether it’s a casual weeknight or a big gathering. I can’t recommend giving it a try enough; once you make it your own, it might just become your new comfort food favorite!

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