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by Mike Hultquist · · 65 Comments · Jump to Recipe
Cincinnati chili is a chili unlike any other, filled with a beguiling mix of unique spices and served over hot spaghetti, a beloved regional favorite. Make it tonight with this authentic recipe.
Cincinnati Chili Recipe
If you've never had Cincinnati chili, I urge you to give this recipe a try. Right away. Tonight.
It's a different sort of chili, so different from other chili recipes from other parts of the United States. It certainly looks like a regular chili when you include beans, similar in appearance to something like Chili Colorado or even this Super Easy Chili Recipe, but you'll notice the difference once you take a taste.
What is Cincinnati Chili?
Cincinnati chili is a unique type of chili from Cincinnati, Ohio, usually served over cooked spaghetti. It is more like a meat sauce, like a bolognese, meant to be served over spaghetti or pasta with a choice of toppings.
In Ohio, you'll find restaurant chains dedicated to serving Cincinnati chili, with Skyline Chili being the most well known, but also Gold Star Chili.
Cincinnati chili is not a spicy chili. While it does contain chili powder traditionally, it is different for it's use of more Mediterranean spices that go into it.
You won't get that spicy kick unless you alter the original recipe, though you can include chili flakes and serve it with hot sauce.
Instead you'll enjoy an unexpected touch of sweetness that typically includes cinnamon, nutmeg, and clove, though other spices play an important part and, as with any recipe, variations do exist from cook to cook.
This mix of spices works together quite harmoniously, and with your first bite, you'll be pleasantly surprised. And potentially hooked.
The History of Cincinnati Chili
The story of Cincinnati chili starts with two brothers,Tom and John Kiradjieff, who immigrated to Cincinnati in the early 1920 from troubled Greece.
They opened up the Empress Chili Parlor in 1922, and wanted to make something Americans would appreciate. What they essentially created was a stew of meat seasoned with their familiar spices, added in chili powder and other local American spices, and served it up.
The locals fell in love with the dish and have continued to go for serving after serving to this day, essentially as a spaghetti chili.
Cincinnati Chili Ingredients
What ingredients make Cincinnati chili so unique? Check out the list of spices.
- Ground Beef.
- Water. You can also use tomato juice.
- Tomato Sauce.
- Tomato Paste.
- Onion and Garlic.
- Spices. Chili powder, salt, cinnamon, cumin, allspice, red pepper flakes, sugar, cloves, bay leaves, unsweetened chocolate (or cocoa powder), salt and black pepper.
- Vinegar. I am using red wine vinegar.
- Worcestershire Sauce.
- For Serving. Cooked spaghetti noodles, shredded cheddar cheese, kidney beans, chopped onions, oyster crackers.
How to Make Cincinnati Chili - the Recipe Method
Add all of the ingredients to a large pot and mix. Break apart and mash the ground beef as much as you can to give it a "fine" texture, which is how it is typically made.
I like to use a potato masher for this, though a wooden spoon is fine.
Heat the pot to medium-low heat and simmer it, uncovered, for two hours, stirring every 20 mins.
It will thicken a bit and the flavors will develop through.
Serve with your favorite fixins! See below for the traditional "ways" to serve Cincinnati Chili.
How to Serve Cincinnati Chili - the "Ways"
Serving up this dish is another way it is differentiated from other American chili recipes. Here are the traditional ways to serve Cincinnati chili:
- 2 Way - Cincinnati chili over spaghetti.
- 3 Way- Cincinnati chili over spaghetti with cheddar cheese.
- 4 Way- Cincinnati chili over spaghettiwith cheddar cheese, with either diced onions or beans.
- 5 Way - Cincinnati chili over spaghetti, with both diced onions AND beans.
Oyster crackers are very popular as well. Friends of mine from Cincinnati, Jerry and his wife, Pam, love to serve theirs over spaghetti, but also on hot dogs, and with Fritos over the top.
They also enjoy making their favorite "Walking Tacos", which isin a bowl with some shredded lettuce, chili, shredded cheese, sour cream and Fritos. They also mix all of that up right into a small Frito bag. Nice!
Storage & Leftovers
Store any leftover Cincinnati chili meat in a sealed container in the refrigerator for up to 5 days. To enjoy it again, simple reheat gently in a pan and serve over spaghetti with your preferred toppings.
I do not recommend storing leftover pasta, but would make that fresh for the next time.
You can also freeze Cincinnati style chili for up to 6 months in vacuum sealed containers in the freezer.
That's it my friends! I hope you enjoy your Cincinnati chili! It really is unique! A chili like no other!
I'd love to hear what you think of it.
Try Some of My Other Popular Chili Recipes
- Chili con Carne
- Chili Colorado
- Texas Chili
- Chili Verde
- Slow Cooker Southwest Beef Chili
- White Bean Chicken Chili
- Shrimp and Red Bean Chili
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Cincinnati Chili Recipe
Cincinnati chili is a chili unlike any other, filled with a beguiling mix of unique spices and served over hot spaghetti, a beloved regional favorite.
Course: Main Course, Soup
Cuisine: American
Keyword: chili, recipe
Prep Time: 10 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 10 minutes minutes
Calories: 372kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
4.87 from 29 votes
Leave a Review
Ingredients
- 2 pounds ground chuck
- 4 cups water (or use tomato juice)
- 1 can tomato sauce canned (15 ounces)
- 4 ounces tomato paste
- 1 large onion chopped
- 4 cloves garlic minced
- 1/4 cup chili powder more or less as desired
- 1 tablespoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground all spice
- 1 teaspoon milled black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1/2 teaspoon ground cloves
- 5 whole bay leaves
- 1 ounce unsweetened chocolate
- 1.5 teaspoons vinegar I used red wine vinegar
- 2 large dashes Worcestershire sauce
FOR SERVING
- Cooked spaghetti noodles, shredded cheddar cheese, kidney beans, chopped onions, oyster crackers.
Instructions
Combine all ingredients in a large pot.
Break up the uncooked beef as fine as you can with a wooden spoon, or use a potato masher.
Cook on medium-low heat, uncovered, for two hours, stirring every 20 mins.
Serve with your favorite fixins! See the recipe notes for the traditional "ways" to serve Cincinnati Chili.
Notes
Ways to Serve Cincinnati Chili
- 2-Way - Over spaghetti
- 3-Way - Over spaghetti with cheddar cheese
- 4-Way - Over spaghetti with cheddar cheese, with either diced onions OR beans
- 5-Way - Over spaghetti, with both diced onions AND beans
Or, serve it over a hot dog with mustard, onions and shredded cheddar cheese.
Heat Factor: Mild
Nutritional information estimated without spaghetti noodles or other toppings.
Nutrition Information
Calories: 372kcalCarbohydrates: 15gProtein: 23gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 1596mgPotassium: 919mgFiber: 6gSugar: 6gVitamin A: 2807IUVitamin C: 12mgCalcium: 85mgIron: 6mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 2/7/24 to include new photos and information. It was originally published on 1/30/19.
Reader Interactions
Comments
Neil Turtell says
I did this recipe recently (5-way) and cooked it slowly for 2 and half hours - turned out superbly. Cannot recommend it enough !Reply
Mike Hultquist says
Boom! Glad you enjoyed it, Neil! Thanks for sharing!
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Giuseppe says
i love these recipesReply
Mike Hultquist says
Thanks so much!
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Cathy says
I made this today and let me tell you it is absolutely delicious. I love all the recipes you post and finally wanted to say thank you so much! I’m making double this batch tomorrow and freeze drying for either times I don’t want to really cook and when shtf. We loved it!Reply
Mike Hultquist says
Yes!! Glad you enjoyed it, Cathy! I love it!
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John Freiman says
One of the best chili recipes ever! Used maple syrup instead of sugar and a cassis berry shrub instead of vinegar. Outstanding.Reply
Mike Hultquist says
Glad you enjoyed it, John! I appreciate it!
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Tina says
I made this recipe last Thursday for a dinner on Saturday night. I live in Cincinnati. This recipe is delicious. The flavor is like a cross between the two rival chili restaurants: Gold Star and Skyline. It was definitely better two days later after the flavors had time to really blend.Reply
Mike Hultquist says
Nice!! Glad you enjoyed it, Tina! I appreciate you sharing this!
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Fred Bird says
I made this recipe last night and I must say it was fantastic. One of the best chilis I've ever tasted. Well done and thank you for your recipes.Fred Bird
Salmon Arm, BC, CanadaReply
Mike Hultquist says
Boom! Glad to help, Fred! Very happy you enjoyed it! Thanks for sharing.
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Dronar says
Didn’t know if I’d like this recipe with chocolate, cinnamon and allspice but thought I’d give it a try. Turned out to be delicious and a definite keeper.Reply
Mike Hultquist says
Glad you enjoyed it! Different for sure, but many people love it! Glad you do, too!
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Don says
Hi Mike, I am originally from Detroit and my wife is from Ohio. We both grew up eating Cincinnati Chili. I have been making it for at least 40 years. It is a acquired taste. Definitely not a Texas Chili. If you ever had Chili at Wendy's then you had Cincinnati Chili. Your recipe is very close to mine. The only thing different is I add chopped Bell peppers and some chopped celery. I sometimes add a can of red beans and pinto beans.Reply
Mike H. says
Don, thanks for the input. I've got the recipe for Texas Chili, too - check it out here. Enjoy!
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Robert A Smathers says
Back in the mid 80s, I saw Skyline in the frozen sector of my local Publix Agreeing with Texans saying, "real chili has no beans", I decided to give it a try.
Followed the directions on the box. It didn't smell bad. It just didn't smell at all like CHILI. I gave it a stir, adding nothing, and took a bite. One was enough. My dog even turned his nose up at it.
IMHO, one of the nastiest things I've ever tasted. Calling it Chili should be illegal.Reply
Mike Hultquist says
Thanks for sharing, Robert! It truly is a polarizing dish, that's for sure.
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Charlotte says
Sounds like Mr. Smathers critiquing Publix brand of Cincinnati Chili out of a box. Duly noted.
We thought your home made version was interesting and will make again.Reply
Mike Hultquist says
Glad you enjoyed it, Charlotte!
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J. Holland says
Mr. Smathers should try Bill Clinton's Chili recipe. He'd prolly like it a lot! It's made with Campbell's tomato soup, pork-n-beans and cute little Vienna sausages.At our house Cincinnati chili has been called Righteous Chili for over 4 decades. My Greek buddy claims that a Greek opened a cafe in Cincinnati and made a big pot of Silfado, a beef stew. After some complaints they added chili powder to the pot and Cincinnati chili was born.
I'm a misplaced Texacan and long time fan of Chili madness. Occasionally I'll fix a pot and we still think it's righteous.It's ok to play with your food.
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Max Biggs says
I grew up with this. We always used oyster crackers with it, for the crunch I suppose. I'm planning on making it soon.Reply
Mike Hultquist says
So good with oyster crackers!
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Nancy Kolis says
Here in Cincinnati, we love our chili!
When I make a version of this, if it’s soupier than I’d like, I sometimes add a fairly small amount of dry bread crumbs when it is nearly done.
Enjoy this Cincinnati favorite!Reply
Mike Hultquist says
Boom! Great tip, Nancy! Thanks for sharing this!
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Vaughn Burckard says
60 years I lived in Cincinnati, and refused to ever call this meat soup, 'chili'! Maybe Greek Soup sums it up. Not that it isn't enjoyable, once a year, but only Gold Star, as Skyline is simply too sweet.
It surely is food cocaine for many. I recently was talking to another transplant to SC, in the grocery store, when suddenly he went crazy, seeing a few cans of Skyline on the shelf!!!!!Your recipe is worth 5* tho......as is every recipe I've tried.!!!
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Mike Hultquist says
Thanks, Vaughn. I hear you. It's a pretty polarizing dish! I really enjoy it, but yep, so different from chili you might expect, more of a Bolognese. Thanks for sharing!
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Ramya says
Cant wait to make this soon for me can i use tofu and vegan worcestershire sauce i never had cincinnati chili before perfect for my after office meals love your recipes as always brightens up my day everyday after work
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Mike Hultquist says
Sure thing, Ramya. Enjoy.
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Pat Nugent says
An ounce of Baker's un sweet or semi sweet chocolate should be included. It is part of the original Greek recipe back in the mid '40's. That recipe and article can be found in the Cincinnati Enquirer newspaper archives. Only minor change I made over the years from Jerry's recipe is I use balsamic vinegar. That was a tip I heard from a 3 time National Chile contest winner back in the '90's.Reply
Mike Hultquist says
Yep, chocolate is included. I'll have to try the balsamic vinegar. Interesting!
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Sheila says
Do NOT put beans in with the chili. And use an immersion blender on the ground beef. Also, more vinegar and use chocolate, an ounce of baker’s unsweetened, or a tbsp. if powdered cocoa.
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Mike Hultquist says
Go for it. Jerry likes to cook beans in his Cincinnati Chili recipe. Thanks for sharing!
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Maria says
can i use a slow cooker or pressure cooker. like to try this recipe.Reply
Mike Hultquist says
Maria, I haven't done this in a pressure cooker, but it would be easy in a slow cooker to just dump it all in and let it simmer. I would want to brown the meat first, then dump it in and simmer. Let me know how it goes if you try it.
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Phillip Distel says
I was raised on Skyline chili. One ingredient you forgot, the one that gives Skyline chili its signature color, cocoa. I use 2-3tbls of itReply
Mike Hultquist says
Nice. My friend Jerry, who also grew up and lived in Cincinnati, gave me this recipe. So it's hard for me to comment directly! Jerry didn't use cocoa, but thanks for the tip!
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Tanya says
I appreciate the recipe and love that others might enjoy it beloved chili, but it is not cooked with beans.
the beans are only added afterwards to make it a 4-Way or 5- way.Reply
Mike Hultquist says
Tanya, you can cook it the way you mention, of course. If you're going to serve it 4-way or 5-way (with the beans), you'll get more flavor on the beans by adding them sooner. But I do need to make a note of that. Thanks for sharing.Reply
Phillip Distel says
Correct.
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Sandy says
Do you have to use cheddar cheese? Can you use any other cheese?
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Mike Hultquist says
You can use whatever cheese you'd like, Sandy! Go for it!
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Sheila says
Use mild cheddar and with a thin grate
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Katy says
I've cooked this twice in the last 10days....absolutely love it. I also have the Spicy food lovers cookbook and so far everything i've cooked has been amazing. Definitely the best book for a spice lover. Thank you thank you thank you!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Katy! Super happy you like it! It's really good, isn't it? YUM! I'm glad you are enjoying my book! Take care.
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Jeremie says
I made this recipe a few months ago and I must admit that I wasn't totally convinced. Tonight, I did it again and it was very very good! So, there is a time for everything! I'm intrigued, Mike, you are always very precise in your recipes but here you only specify "chili powder more or less as desired": what exact chili peppers do you use, here? I was unsure, so I added chipotle in adobo sauce with the tomatoes then guajillo and ancho powder: the result was very good!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie. It is pretty unusual and unique to Cincinnati. Certainly different! I was going by my friend's recipe. I used 4 tablespoons of a typical American chili powder blend (there are many brands, yes - I use my Homemade Chili Powder Recipe), but according to the recipe, you can adjust it to your taste. Your options are perfect!
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Gerald Hayes says
Very unique tangy flavour. Can't wait to try some on hot dogs.I do have one complaint. You failed to warn of the mouth watering aroma that permeates from the kitchen causing everyone to go mad!
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Michael Hultquist - Chili Pepper Madness says
True, Gerald! This chili recipe should come with a warning! Too good to wait!
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Frank Buhrman says
No wonder it also goes on hot dogs - except for the beans, it's close to the recipes in many areas for hot dog chili, which also came from Greek origins, rather than Tex-Mex, like chili con carne. In most cities it was originally called hot dog sauce until the similarity with chili con carne lead to the name cross-over. Isn't hybridizing of food traditions wonderful for the taste buds?Reply
Michael Hultquist - Chili Pepper Madness says
It is fun, isn't it? I love it!
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William D Ward says
Recipe sounds great But No Chili Parlor in Cincinnati cook the beans in the Chili. Beans are cooked separately and added when requested when ready to serve. But only when requested.Reply
Michael Hultquist - Chili Pepper Madness says
William, the bean issue is discussed in the post, and this is a homemade Cincinnati Chili recipe with beans added. Don't go messin' with Jerry's recipe. LOL.Reply
Yurika says
very delicious. i want try itReply
Michael Hultquist - Chili Pepper Madness says
I hope you love it!
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Veena Azmanov says
Looks yummy and delicious with all the amazing flavors. Love the recipe and need a try.Reply
Michael Hultquist - Chili Pepper Madness says
It's a great one!
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Taylor Kiser says
This needs to happen for dinner! Looks so hearty and delicious!Reply
Michael Hultquist - Chili Pepper Madness says
Quite hearty for sure! Thanks, Taylor.
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Dannii says
That looks like a really hearty and comforting chili. The sauce looks lovely and rice too.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Dannii!
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Pam Greer says
Thank you for reminding me it's been way too long since I've had Cincinnati chili! And, thanks for sharing Jerry's recipe with us, I won't change a thing!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Pam! Jerry don't want no changes! Haha.
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Jill says
Looks like Jerry has it right! I didn't grow up in Cincinnati but I've lived here for almost 20 years now. It was definitely an acquired taste when I first moved here. But now I love it! You can find Skyline's in certain parts of Florida - so Cincinnatians can still get their fix while vacationing, LOLReply
Michael Hultquist - Chili Pepper Madness says
Excellent! I can see how it's an acquired taste, so I'm glad I loved it at first taste!
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