Cincinnati Chili – So Weird, So Wonderful

Cincinnati chili is a one-of-a-kind culinary creation that hails from — wait for it — the city of Cincinnati, Ohio. This global center of gastronomy (potential irony here) has brought to the world a dish that is one of the most popular Internet searches of the last few years. Go figure.

But you know what. The thing is… Cincinnati Chili, is pretty damn good.

Let’s take it from the top.

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Imagine a bowl of chili, but instead of being served alone, it’s spooned over a bed of spaghetti and topped with a trifecta of toppings, think shredded cheese, onions, oyster crackers and beans. This dish is often served in a “five-way” format, where all the toppings are present, but can also be customized as a “four-way” or “three-way” depending on your preference. It’s confusing, I know, but the true magic of Cincinnati chili lies in its secret blend of spices, which includes cinnamon, allspice, and a hint of chocolate, giving it a distinct flavor that sets it apart from traditional chili.

This dish is a beloved local favorite, and can be found at many restaurants and chili parlors throughout Cincinnati and the surrounding area – but we’ve developed the perfect “Cincy at Home” recipe for you right here at Honest Cooking.

A Brief History of Cincinnati Chili

Cincinnati chili traces its origins to Greek immigrants in the 1920s, who adapted their native Mediterranean spices into a new kind of chili. Unlike thick, chunky chili, this version is thinner and intended to be eaten over spaghetti, making it a hybrid between chili and a meat sauce. Today, it remains a regional favorite in Ohio, particularly at chili parlors like Skyline and Gold Star Chili.

Cincinnati Chili 101: How to Get It Just Right

What Makes Cincinnati Chili Different?

Unlike traditional Texas-style chili, Cincinnati chili is thinner in texture and spiced with warm, sweet-scented spices like cinnamon, allspice, and cloves. It’s served over spaghetti, making it more of a chili-meets-pasta dish rather than a bowl of chunky stew.

Tips for the Best Flavor

• Don’t rush the simmer – Letting the chili cook for at least 30 minutes deepens the flavors.
• Use good-quality dark chocolate – A high-cocoa chocolate (70% or higher) brings the richness without making it taste sweet.
• Toast the spices – Cooking them for a minute before adding liquid helps bring out their full complexity.

Serving Styles: Cincinnati Chili “Ways”

• 2-Way – Chili served over spaghetti.
• 3-Way – Chili over spaghetti with shredded cheese.
• 4-Way – Chili, spaghetti, cheese, and onions.
• 5-Way – The full experience: chili, spaghetti, cheese, onions, and beans.

Serving Suggestions

• Pair with a side of buttery garlic bread or a simple side salad.
• Add a splash of hot sauce for extra heat.
• Use crushed oyster crackers for a crunchier texture.

How to Make Cincinnati Chili

1. Cook the Ground Meat

• In a large pot or Dutch oven, combine the ground beef and 2 cups of water. Cook over medium-high heat, breaking up the beef with a wooden spoon or potato masher until fully cooked and crumbled, about 10 minutes.
• Drain any excess fat to avoid an overly greasy texture.

2. Sauté the Aromatics

• Add two-thirds of the chopped onion and all of the garlic to the pot.
• Cook for 2–3 minutes, stirring occasionally, until the onion is translucent and aromatic.

3. Bloom the Spices

• Stir in chili powder, cumin, cinnamon, allspice, cloves, and cayenne pepper.
• Cook for 1–2 minutes to allow the spices to toast and release their full flavors.

4. Build the Chili Base

• Stir in the tomato paste and beef broth, mixing well to dissolve the paste.
• Bring the mixture to a gentle simmer.

5. Simmer and Thicken

• Reduce heat to low and let the chili simmer for 20–30 minutes.
• Stir occasionally until the chili has thickened and the flavors have melded together.

6. Add the Dark Chocolate

• Stir in the dark chocolate shavings, allowing them to melt into the chili.
• Mix well to ensure the chocolate is fully incorporated.

7. Season and Serve

• Taste the chili and adjust the salt and black pepper as needed.
• Serve over cooked spaghetti, topped with shredded cheese, remaining chopped onions, oyster crackers, and black beans.

Recipe Notes

• Meat Options: Try a beef and pork mix for a richer flavor.
• Chocolate Alternatives: If you don’t have dark chocolate, you can substitute with 2 teaspoons of unsweetened cocoa powder.
• Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

How to Make Homemade Cincinnati Chili

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• Author: Honest Cooking Magazine
• Total Time: 45 minutes
• Yield: Serves 4-6 1x

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Description

Yes, it’s weird, and yes, it is absolutely wonderful. Here’s how to make the iconic Cincinnati Chili.

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Ingredients

Units USM Scale 1x2x3x

Chili Base

• 2 lbs (900 g) ground beef or a pork/beef mix
• 2 cups (480 ml) water
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 tablespoons chili powder
• 3 teaspoons ground cumin
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 1/4 cup (60 g) tomato paste
• 2 cups (480 ml) beef broth
• ? cup (50 g) dark chocolate shavings
• Salt and black pepper, to taste

Toppings

• Shredded cheese
• Oyster crackers
• Remaining chopped onion
• Black beans

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Instructions

1. Cook the Ground Meat

• In a large pot or Dutch oven, combine the ground beef and 2 cups of water. Cook over medium-high heat, breaking up the beef with a wooden spoon or potato masher until fully cooked and crumbled, about 10 minutes.
• Drain any excess fat to avoid an overly greasy texture.

2. Sauté the Aromatics

• Add two-thirds of the chopped onion and all of the garlic to the pot.
• Cook for 2–3 minutes, stirring occasionally, until the onion is translucent and aromatic.

3. Bloom the Spices

• Stir in chili powder, cumin, cinnamon, allspice, cloves, and cayenne pepper.
• Cook for 1–2 minutes to allow the spices to toast and release their full flavors.

4. Build the Chili Base

• Stir in the tomato paste and beef broth, mixing well to dissolve the paste.
• Bring the mixture to a gentle simmer.

5. Simmer and Thicken

• Reduce heat to low and let the chili simmer for 20–30 minutes.
• Stir occasionally until the chili has thickened and the flavors have melded together.

6. Add the Dark Chocolate

• Stir in the dark chocolate shavings, allowing them to melt into the chili.
• Mix well to ensure the chocolate is fully incorporated.

7. Season and Serve

• Taste the chili and adjust the salt and black pepper as needed.
• Serve over cooked spaghetti, topped with shredded cheese, remaining chopped onions, oyster crackers, and black beans.

Notes

Meat Options: Try a beef and pork mix for a richer flavor.

Chocolate Alternatives: If you don’t have dark chocolate, you can substitute with 2 teaspoons of unsweetened cocoa powder.

Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Courses
• Method: Stove Top
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 545
• Sugar: 6g
• Sodium: 720mg
• Fat: 30g
• Saturated Fat: 11g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 38g
• Cholesterol: 45mg