This Queen City-Approved Cincinnati Chili Recipe Will Blow Your Mind (2024)

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Outside of Cincinnati, Cincinnati-style chili is known as “that weird cinnamon chili on spaghetti.” But around Cincinnati, it’s a way of life.

There are well over 200 joints, called chili parlors, serving the stuff. Its legitimacy as chili is not up for debate. If chili can be green or white, why can’t it have cinnamon and allspice and be served over spaghetti?

People in Cincinnati won’t say this, but to get a better mental grip on Cincinnati Chili, think of it as Middle American Bolognese: a kicked-up meat sauce to serve over pasta with cheese. Sounds great, right? Because it is.

Making Cincinnati Chili will get you out of your comfort zone. Your payoff comes when you tuck into a giant plate of grade-A comfort food.

This Queen City-Approved Cincinnati Chili Recipe Will Blow Your Mind (1)

Origins of Cincinnati Chili

In the early 1900s, Cincinnati saw an influx of Greek and Macedonian immigrants. Brothers Tom and John Kiradjieff opened Empress Chili Parlor in 1922. They took a diner-ized version of a Greek stew seasoned with Mediterranean spices and gave it a familiar handle: chili.

As far as serving it over spaghetti, this is simply a development in the long tradition of offering working-class customers starchy and filling food.

Cincinnatian and food historian Dan Woellert wrote an entire book on the subject: The Authentic History of Cincinnati Chili. I highly recommend reading it. After making and eating this recipe first, of course.

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What Makes Cincinnati-Style Chili?

Three things distinguish Cincinnati chili from other kinds:

  1. The Seasonings: Chili powder and cumin are required for almost any chili recipe, but in Cincinnati chili, you’ll find spices like cinnamon, allspice, cloves, and possibly nutmeg, paprika, and/or oregano. Worcestershire sauce is also a standard ingredient. A little unsweetened chocolate or cocoa powder is controversial, but not unheard of.
  2. No Browning, No Sautéing: Any Cincinnati chili recipe that begins with “Heat the olive oil . . . ” is inauthentic on two counts: there’s no sautéing, and there's no olive oil. This counters everything you’ve ever been taught about building up layers of flavor in a soup or stew. But remember, this is diner food with a caravan of spices. Just dump everything in the pot, stir it as it comes to a boil, and that’s that. This creates a pasty, uniform texture as opposed to distinct crumbles of ground beef. It will not look pretty at first. But stick with us—it works.
  3. The Toppings: Repeat after me: You don’t put beans in Cincinnati chili. You may, however, put beans on top of the chili. Minced raw onion, fluffy piles of finely grated mild cheddar cheese, and oyster crackers are also traditional accompaniments. At a chili parlor, they call these “ways,” as in 2-Way, 3-Way, and so on up to a 5-Way, which has chili, beans, onions, and cheese over spaghetti.

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"Ways" to Serve Cincinnati Chili

What makes a 2-way plate of chili different than a 5-way? Here's the scoop:

  • 2-Way: Chili served over spaghetti.
  • 3-Way: Chili served over spaghetti with finely shredded cheddar cheese.
  • 4-Way: Chili served over spaghetti with diced onions and finely shredded cheddar cheese.
  • 5-Way: Chili served over spaghetti with warmed canned red kidney beans, diced onions, and finely shredded cheddar cheese.

Bowl, Plate, or Hot Dog?

When it comes to actually serving the chili, you have a few choices:

  1. On spaghetti: This is the Bolognese concept we touched on earlier, topped with all the “ways” mentioned above.
  2. In a bowl, like regular chili: “That’s obvious!” you may say, and you are right.
  3. On a hot dog: This is called a Coney. Top a beef hot dog in a steamed bun with chili, diced onions, and finely shredded cheddar cheese. Some folks might put a squiggle of yellow mustard on the chili before adding the other stuff. This is not only allowable, but excellent.

What about sides? Other than oyster crackers? No traditional sides. There’s a lot going on with Cincinnati chili. You eat it and you die. Full stop.

See how Cincinnati chili offers many opportunities for personalization? It’s almost like taco night, but without all that tiresome chopping!

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Two Secrets to Our Cincinnati-Style Chili Recipe

In much of Ohio, you can get packets of Cincinnati chili seasoning, and most people who make it at home use those. But Cincinnati chili made with good, fresh ingredients blows those packets out of the water.

For the best chili, I deploy a few Cincy-approved tricks:

First, I brown the tomato paste in a dry, heated pot before adding anything else. Okay, this counters what I just told you above about not browning anything, but rules were meant for breaking, right? Skipping this step is fine, but it makes the tomato paste taste less tinny while also bumping up its savory umami character.

You can use ground beef of any fat content, but my preference is for 80:20. The flavor of the fat cooks into the chili and then rises to the top as the chili cools overnight and solidifies in the fridge for easy defatting. If you don’t plan on refrigerating the chili overnight before serving it, use lean ground beef.

Ultimately, Cincinnati chili is so many things at once. It is chili. It is hot dog sauce. It is pasta sauce. It is customizable. It is proletarian. It is divisive. It is American. It will be your new favorite thing, if you let it.

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Slow Cooker Cincinnati Chili

This recipe is easily made in the slow cooker. Combine all ingredients (except for the vinegar and chocolate) in the slow cooker. Cook on HIGH for 4 hours, or LOW for 8 hours.

If you leave the lid on or ajar, the chili will be liquidy, more like a soup. I like it saucy and concentrated, so I leave the lid off. This will reduce the yield by a few cups. You could also start cooking with the lid on and then remove it halfway through so the liquid has time to evaporate.

Pressure Cooker Cincinnati Chili

This recipe can also be made in either an electric pressure cooker (like the Instant Pot) or a stovetop pressure cooker. The cook time is the same for both; just reduce the water in the recipe to 3 cups.

Heat the pressure cooker insert over medium-high heat (either on the stovetop or using the “sauté” function on the pressure cooker) and add the tomato paste.

Cook about a minute or two, scraping the bottom of the pot constantly to keep the paste from getting burned. It’s okay if it gets a little browned—that’s what you want. Add the remaining ingredients (except the vinegar and chocolate). Remember to reduce the water to 3 cups. Stir to break up the meat.

Lock on the lid, bring to high pressure, and cook for 30 minutes. Let the pressure come down naturally. Unlock the lid. Cool to room temperature, then refrigerate overnight. Lift or scrape off any solidified fat; discard. Bring to a boil and then add the vinegar and chocolate.

Vegetarian and Vegan Cincinnati Chili

It's surprisingly easy to make a vegetarian or vegan version of Cincinnati Chili. Just swap plant-based beef crumbles for the ground beef. And consider using vegan Worcestershire sauce (traditional Worcestershire sauce contains anchovies or fish sauce).

For a from-scratch vegan version using lentils and minced mushrooms, check out our vegan Cincinnati chili recipe.

Vegetarian Cincinnati ChiliGET THE RECIPE:

Want More Diner Classics?

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From the Editors Of Simply Recipes

Cincinnati Chili

Prep Time10 mins

Cook Time3 hrs 30 mins

Total Time3 hrs 40 mins

Servings8 servings

While it's fine to eat this on the day you make it, cooking the chili a day in advance allows you to easily discard the fat, plus it lets the spices settle into each other, giving you a rounder flavor. You can by all means keep the fat cap on there. It's what a lot of chili parlors do in the Queen City, ensuring a light film of reddish-orange grease on every bowl.

Ingredients

For the chili:

  • 2 pounds ground beef (80:20 is good)

  • 1 (6-ounce) can tomato paste

  • 4 cups water

  • 1 (8-ounce) can tomato sauce

  • 1 large onion, minced (about 3 cups)

  • 6 cloves garlic, minced

  • 3 tablespoons chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon cinnamon

  • 3/4 teaspoon ground allspice

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon cayenne pepper

  • 2 teaspoons kosher salt

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon apple cider vinegar

  • 1/2 ounce unsweetened chocolate, optional

Options for serving:

  • Oyster crackers

  • Finely shredded mild cheddar cheese

  • 1 (15.5-ounce) can small red kidney beans, drained and warmed

  • Minced yellow onion

  • Hot cooked spaghetti

Method

  1. Cook the tomato paste:

    Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the pot. This should take 1 to 3 minutes.

  2. Combine the ingredients in a pot:

    Remove the pot from heat and add the ground beef and water. Mix them together into a sludge. It will not look pretty, but press on. There's a method to this madness.

    Return to medium-high heat and bring to a simmer, stirring all the while, so the sludge breaks up into a mealy paste. Add all the remaining ingredients except the vinegar and chocolate.

    This Queen City-Approved Cincinnati Chili Recipe Will Blow Your Mind (6)

    This Queen City-Approved Cincinnati Chili Recipe Will Blow Your Mind (7)

    This Queen City-Approved Cincinnati Chili Recipe Will Blow Your Mind (8)

    This Queen City-Approved Cincinnati Chili Recipe Will Blow Your Mind (9)

  3. Simmer gently, uncovered, for 2 to 3 hours:

    Stir the chili often. You want the volume to reduce a bit. (To be honest, just one hour of cook time is okay, but for optimal chili-ness, go long.)

    Right at the end of your cooking time, add the vinegar and optional chocolate.

    Simple Tip!

    The chocolate won’t make it taste sweet—it adds a hint of sophisticated complexity and acts as a foil for all those spices. Chili parlors in Cincinnati don't use chocolate in their recipes; it's a highly contested addition, but I stand behind it.

  4. Cool to room temperature, then refrigerate overnight:

    Cool the chili to room temperature, then cover the pot and refrigerate overnight.

    Simple Tip!

    You can eat the chili immediately if you want to, but the flavor improves as it rests.

  5. De-fat the chili:

    The next day, lift or scrape off any solidified fat from the top of the chili and discard.

    This Queen City-Approved Cincinnati Chili Recipe Will Blow Your Mind (10)

    This Queen City-Approved Cincinnati Chili Recipe Will Blow Your Mind (11)

    Simple Tip!

    Leave a little fat in the chili, if you like.

  6. Warm and serve:

    Bring to a rapid simmer over medium heat, stirring often. Serve in a bowl, over a hot dog, or on a plate in any of the "ways" below.

    • 2-Way:Over spaghetti.
    • 3-Way:Over spaghetti with finely shredded cheddar cheese.
    • 4-Way:Over spaghetti with diced onions and finely shredded cheddar cheese.
    • 5-Way:Over spaghetti with warmed canned red kidney beans, diced onions, and finely shredded cheddar cheese.

    The chili will also keep refrigerated for up to 1 week or frozen for up to 1 year.

    Did you love the recipe? Give us some stars and leave a comment below!

  • Ground Beef
  • Family Dinners
  • Budget Dinners
  • One Pot
  • Spaghettis
Nutrition Facts (per serving)
359Calories
20g Fat
11g Carbs
33g Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories359
% Daily Value*
Total Fat 20g26%
Saturated Fat 8g38%
Cholesterol 101mg34%
Sodium 710mg31%
Total Carbohydrate 11g4%
Dietary Fiber 3g11%
Total Sugars 5g
Protein 33g
Vitamin C 9mg45%
Calcium 77mg6%
Iron 5mg29%
Potassium 878mg19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

This Queen City-Approved Cincinnati Chili Recipe Will Blow Your Mind (2024)

FAQs

What is the difference between chili and Cincinnati chili? ›

Traditional red chili often includes cumin, paprika, garlic powder, and onion powder, though it's not limited to these spices. Cincinnati chili, on the other hand, has a sweeter edge with spices like cinnamon, cloves, nutmeg, and allspice. Some recipes also use cocoa powder.

What is unusual about Cincinnati chili? ›

The flavors, consistency and serving method are more similar to Greek pasta sauces or the spiced meat sauces used to top hot dogs in Rochester and other parts of Upstate New York, Rhode Island, and Michigan than they are to chili con carne.

What is the classic Cincinnati dish Cincinnati chili is chili served over? ›

Cincinnati chili is a Mediterranean-spiced beef dish (some call it chili, some call it a sauce) that is served atop spaghetti or hot dogs.

What is the 6 way chili at Cincinnati? ›

The chili at this Cincinnati institution can be served plain, 3-way, 4-way, 5-way or 6-way. Learning the lingo didn't take long for Guy Fieri. He ordered the 6-way, which includes everything: chili, spaghetti, beans, onions, cheese and fried jalapeno caps.

What is the distinguishing ingredient in Cincinnati chili? ›

It's ground beef simmered in a sauce filled with Mediterranean spices. There are two key ingredients in Cincinnati chili that differentiate it from other kinds of chili: ground cinnamon and dark chocolate.

What is the oldest chili restaurant in Cincinnati? ›

It was October 24, 1922, when Athanas (“Tom”) and Ivan (“John”) Kiradjieff opened their Empress Chili Parlor, the first ever to serve what we now call Cincinnati chili, at 816 Vine Street, tucked inside the Empress Burlesk Theater. Cincinnati loved its chili way back in 1918.

Is Skyline Chili the same as Cincinnati chili? ›

Cincinnati Style Chili. Thick, meaty, and comforting, Skyline Cincinnati Chili is a big deal in Ohio. The flavorful meat sauce is served at "chili parlors" over a bed of spaghetti noodles or hot dogs.

Why is Cincinnati chili served over spaghetti? ›

In the beginning, Woellert notes, the two-way option was plated Bolognese-style, with chili and spaghetti mixed together. Customer preference later led the brothers to add cheese and adopt the layered, noodles-plus-toppings approach that still persists.

Who puts cinnamon in chili? ›

Pretty much anyone who makes Cincinnati style chili uses cinnamon; it's a key flavoring ingredient in a unique regional dish. Cinnamon and other sweet spices can be used judiciously in savory dishes, but you do need to be careful wth them. Too much and your spicy sauce starts tasting like apple pie.

How do you thicken Cincinnati chili? ›

Use All-Purpose Flour or Cornstarch

"Transfer some warm liquid [from the chili] to a separate bowl. Whisk in the flour or cornstarch, then slowly stir it back in the pot," advises Wofford. Bring the mixture back to a boil, which will "activate" the ingredient, instantly thickening the dish.

Is Gold Star Chili Cincinnati chili? ›

As one of the few restaurants in that part of town serving Cincinnati-style chili, the brothers set out to follow their own recipe and make their Chili truly unique.

What is chili on spaghetti called? ›

Cincinnati chili is a saucy ground beef only chili that is never served “one way." I just told my first Cincinnati Chili joke. Usually what you think of as Cincinnati Chili is that saucy chili over spaghetti, which is called “two-way" Cincinnati Chili. The 'Ways" are layers.

What is Skyline Chili 3 way? ›

3-Way. Our signature dish – steaming spaghetti covered with our original secret-recipe chili and topped with a mound of shredded cheddar cheese.

Why is Cincinnati chili so good? ›

In the Cincinnati region, chili is done differently. In place of chunks of meat and sizeable beans, you'll get savory soupiness and creative accoutrements like spaghetti, hot dogs and mustard. In place of an overtly tomato-y base, you'll taste hints of cinnamon, cloves, allspice and maybe even chocolate.

Is Skyline Chili a Cincinnati thing? ›

They settled in the bustling Midwestern town of Cincinnati, Ohio. And in 1949, Nicholas realized his dream when he opened the doors of his first restaurant, perched atop Price Hill on the city's West Side. His view of the downtown cityscape inspired the name and Skyline Chili was born.

What's the difference between Skyline Chili and regular chili? ›

There are three distinguishing features of Cincinnati-Style Chili: Seasonings & Spices: Chili powder and cumin are in here, of course, like most any chili. But what sets Cincinnati chili apart is the unique addition of cinnamon, allspice, and cloves.

Why is Cincinnati chili served on spaghetti? ›

At the time, spaghetti was one of the few pasta shapes readily available in Middle America. “They tried to make it as American as possible,” says Ohio food chronicler Dann Woellert, author of The Authentic History of Cincinnati Chili, published in 2013. “That's why they called it 'chili,' not something in Greek.”

What's the difference between chili and Skyline Chili? ›

Skyline Chili is unique in that it is not chili con carne, the meat dish that originated in (and is the state dish of) Texas. Instead, Cincinnati chili is a sauce usually used over spaghetti or hot dogs, containing a unique spice blend that gives it a very distinct, sweet-and-savory taste.

Is Gold Star chili Cincinnati chili? ›

As one of the few restaurants in that part of town serving Cincinnati-style chili, the brothers set out to follow their own recipe and make their Chili truly unique.

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