Cincinnati Chili

A uniquely spiced meat sauce ladled over spaghetti and piled with cheese, onions, and beans — Cincinnati Chili is Ohio's most beloved comfort food. It is sweet, savory, and unlike any chili you have had.

Prep time

15 mins

Cook time

1 hr

Total time

1 hr 15 mins

Servings

6 servings

Calories

620

Ingredients

• 1 lb (450 g) ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz / 425 g) tomato sauce
• 2 cups beef broth
• 2 tablespoons chili powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cloves
• 1 tablespoon unsweetened cocoa powder, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, and 1 teaspoon salt
• 12 oz (340 g) spaghetti
• 2 cups shredded cheddar cheese, to serve
• 1 can kidney beans, drained, to serve
• 1/2 cup diced raw onion, to serve
• Oyster crackers, to serve

Instructions

1. Brown the ground beef in a large pot over medium heat, breaking it into fine crumbles with a spoon.
2. Add the onion and garlic and cook for 4 minutes until soft.
3. Stir in the tomato sauce, beef broth, chili powder, cinnamon, allspice, cumin, cloves, cocoa, vinegar, sugar, and salt.
4. Bring to a boil, then reduce to a low simmer. Cook uncovered for 45 minutes, stirring occasionally, until thick and rich.
5. Meanwhile, cook the spaghetti in salted water until al dente. Drain well.
6. To serve three-way: pile spaghetti on a plate, ladle the chili over it, and top with a mountain of shredded cheddar.
7. For four-way, add diced raw onion; for five-way, add kidney beans too. Serve with oyster crackers on the side.

Pro tips

• Break the beef into fine crumbles — Cincinnati chili is a sauce, not a chunky stew.
• The cinnamon and cocoa are essential; they give the chili its signature sweet-spiced warmth.
• Simmer uncovered so the sauce reduces and thickens properly.
• Serve it the Cincinnati way: three-way, four-way, or five-way.

Frequently asked questions