Cincinnati Chili Recipe

If you’ve never tried Cincinnati chili before, you’re in for a real treat. This Cincinnati Chili Recipe is unlike any chili you’ve had—think deep, warm spices mixed with a subtly sweet hint from cinnamon and cloves, all bubbling away in a rich tomato-based sauce. I love this recipe because it’s comforting and perfect for family dinners or casual get-togethers.

When I first experimented with this Cincinnati Chili Recipe, I was amazed at how the unique blend of spices layered flavors in a way that’s both familiar and unexpected. You’ll find it’s a lovely project for a lazy afternoon, simmering low and slow, filling your kitchen with incredible aromas. Plus, it’s easy to customize with your favorite toppings or sides.

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Ingredients You’ll Need

The combination of simple and pantry-friendly ingredients is what makes this Cincinnati Chili Recipe accessible and flavorful. Each component plays a part in building that iconic taste.

• Ground beef (90/10): The lean-to-fat ratio is just right to get rich flavor without too much grease.
• Water or chicken stock: Adding stock can deepen the flavor, but water works perfectly if you want to keep it simple.
• Yellow onions: Finely chopping gives a nice texture and sweetness as they cook down.
• Garlic: Fresh minced garlic adds a crucial aromatic punch.
• Crushed tomatoes: The tomato base that gives the chili its hearty body.
• Tomato paste: Concentrates that tomato flavor and helps thicken the chili.
• Worcestershire sauce: Adds a subtle tangy umami that ties flavors together beautifully.
• Chili powder: The star spice adding that classic chili heat.
• Dried oregano: Brings a slight earthiness to the blend of spices.
• Ground cinnamon: The secret ingredient that creates the signature warm spice.
• Allspice & ground cloves: Small amounts pack a major flavorful punch.
• Sea salt & black pepper: Essential for seasoning and balancing all the spices.
• Apple cider vinegar: Brightens the chili with a bit of acidity.
• Unsweetened chocolate (optional): I love adding this for extra depth and a silky finish, though it’s optional.
• Spaghetti (for serving): This chili is traditionally served over spaghetti – it’s a must-try experience!
• Cheddar cheese, chopped onion, kidney beans, oyster crackers (optional toppings): These add texture and variety when serving.

Variations

I enjoy playing around with this Cincinnati Chili Recipe depending on the season and who I’m cooking for. There’s plenty of room to customize spice levels and add-ins.

• Spice it up: When I want more heat, I toss in a pinch of cayenne or a diced jalapeño to bump up the kick.
• Vegetarian version: I’ve replaced the beef with lentils and mushrooms once, and it was surprisingly hearty and packed with flavor.
• Make it milder: For kids, I sometimes cut back on chili powder and omit the allspice for a gentler flavor.
• Slow cooker adaptation: I love setting this chili on low for 4-6 hours in my crockpot—the flavors meld perfectly with almost no effort.

How to Make Cincinnati Chili Recipe

Step 1: Brown the Ground Beef

Start by placing the ground beef and 2 cups of water into a large pot or Dutch oven. Bring it to a boil over high heat, then reduce to medium-high and begin breaking up the meat into tiny pieces with a wooden spoon. This method helps the beef cook evenly and stay tender – plus, cooking it in water instead of oil keeps it light. It’ll take about 15 minutes until fully cooked, with no pink visible.

Step 2: Add the Vegetables and Spices

Now stir in your finely chopped onions and garlic, letting them soften a bit in the hot meat juices before adding the crushed tomatoes, tomato paste, Worcestershire sauce, and all your spices—chili powder, oregano, cinnamon, allspice, cloves, salt, and pepper. Bring the whole pot back to a boil, then lower the heat to a gentle simmer.

This is when the magic starts happening. The slow simmer allows the spices to deeply infuse every bite, building layers of flavor you’ll adore.

Step 3: Simmer Slowly & Finish

Let the chili cook low and slow for 2 to 3 hours, stirring occasionally and adding more water if it looks too thick. You want a sauce that’s rich but not dry. Toward the end, stir in the apple cider vinegar and, if you’re feeling adventurous, that small piece of unsweetened chocolate. It adds a velvety richness that balances the spices beautifully. Taste and adjust seasoning as needed – don’t be shy to tweak it.

Step 4: Serve Over Spaghetti

Divide the cooked spaghetti into bowls and ladle a generous amount of Cincinnati chili over the top. I love piling on shredded cheddar, chopped raw onions, a few kidney beans, and oyster crackers for crunch. This mixture of textures and flavors is what makes the original Cincinnati experience so special.

How to Serve Cincinnati Chili Recipe

Garnishes

I always top my Cincinnati chili with shredded sharp cheddar cheese—the melty cheese adds such a creamy contrast to the spicy sauce. Raw yellow onions bring that punchy crunch I adore, and kidney beans add a little hearty bite. Oh, and oyster crackers? They soak up the sauce just right and give a nice textural balance.

Side Dishes

I like keeping it simple with a crisp green salad or roasted veggies when serving Cincinnati chili. Sometimes, I’ll add garlic bread or cornbread on the side for an indulgent touch. Both soak up the sauce perfectly and round out the meal wonderfully.

Creative Ways to Present

For special occasions, I like serving Cincinnati chili in individual ramekins layered over cooked pasta, topped with cheese and baked briefly until bubbly—almost like a chili pasta bake. It’s a fun twist that feels a bit fancy but is still super cozy and familiar.

Make Ahead and Storage

Storing Leftovers

Leftover Cincinnati chili keeps beautifully in an airtight container in the fridge for up to 4 days. I usually let it cool completely before refrigerating to avoid condensation buildup, which keeps the texture just right.

Freezing

I’ve frozen Cincinnati chili several times with great results. Portion it out into freezer-safe containers, leaving some headspace to allow for expansion. It’ll keep well up to 3 months and thawing it overnight in the fridge before reheating works best.

Reheating

When reheating, I warm it gently in a pot on the stove over medium-low heat, stirring often and adding a splash of water if it’s too thick. This helps maintain that silky, saucy texture without drying out. You can also microwave it covered in short bursts, stirring in between.

FAQs

Final Thoughts

Making this Cincinnati Chili Recipe feels like joining a flavorful tradition while creating a dish that’s genuinely comforting and satisfying. It’s one of those meals that brings people together, whether it’s a casual weeknight or a game day feast. I highly recommend giving this recipe a try—you might just find a new favorite chili that surprises and delights your taste buds, just like it did mine.

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