Cincinnati Chili is a unique culinary experience that combines ground beef, onions, garlic, tomato sauce, chili powder, cocoa, cinnamon, cloves, allspice, brown sugar, and vinegar. This unusual chili provides a most enjoyable taste-bud-exploding experience. You don’t need to travel to Cincinnati, Ohio, to enjoy Cincinnati Skyline Chili.
Cincinnati chili originated with immigrant restaurateurs in the 1920s who were trying to expand their customer base by moving beyond narrowly ethnic cuisine styles. Ingredients for this chili might include ground beef, stock, tomato paste, cinnamon, other Mediterranean spices, and sometimes chocolate in a soup-like consistency. Toppings include cheese, onions, and kidney beans.
This is a weekend meal, as it needs to simmer in the Dutch oven for several hours. However, it is well worth the time and effort. It is just that good! Cincinnati Chili makes for excellent leftovers. It tastes even better the next day, as the flavors have had time to meld. Serve it with corn muffins, Johnny cakes, or sweet potato cornbread.
Ingredient Notes and Substitutions
- Ground beef: use ground beef with a bit of fat, like 85/15. Fat gives the beef flavor, but you don’t want so much fat that you spend a lot of time skimming it.
- Spices: chili powder, cocoa powder, ground cumin, cinnamon, cayenne pepper, allspice, and cloves. These spices give Cincinnati chili its unique taste.
- Vinegar: I like the taste of apple cider vinegar in this chili but you can substitute red wine vinegar or sherry vinegar.
- Pasta: I like to serve this over spaghetti, but you can also serve it over macaroni noodles or rice.
How to Make Cincinnati Chili
This chili is so easy to make. First, saute the chopped onion and garlic in a large pot or Dutch Oven. Reduce the heat and add the garlic, cooking for about 1 minute, stirring frequently. Then, add your ground beef and beef broth and bring it to a boil. Then, reduce the heat and simmer the beef, breaking it up as it cooks. Skim off any fat that floats to the top.
Stir in the tomato sauce, chili powder, cocoa powder, cumin, ground cinnamon, ground cayenne pepper, ground cloves, ground allspice, cider vinegar, Worcestershire Sauce, tomato paste, and brown sugar. Simmer uncovered for 2-3 hours. Serve over cooked spaghetti with shredded cheddar and chopped onions.
Preparation Tips
- Cook the ground beef over a low simmer, breaking it up with a fork or meat chopper.
- Skim the fat off the top of the pot with a spoon. If you don’t want to waste anything, refrigerate what you skim off while the pot simmers. The fat will solidify and be easy to remove, and you can return the rest of the broth to the pot.
- Simmer the chili uncovered for 2-3 hours for the best flavor and consistency.
Ways To Serve It
- 2-Way Chili – Serve the chili over spaghetti. Yummy!
- 3-Way Chili – Top the chili and spaghetti with shredded cheddar cheese. Super yummy!
- 4-Way Chili – Top the whole caboodle with onions. Oh, my heavens!
- 5-Way Chili – Top the entire kit and caboodle with kidney beans! Heavens to Betsy!
- Coney dog – Top a hot dog in a bun with Cincinnati chili, shredded cheese, diced onions, and a little mustard.
Store and Freeze
Store leftovers in an airtight container on the stovetop over low heat or in the microwave at reduced power.
To freeze, first cool thoroughly. Then, transfer to a freezer bag or freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power or on the stovetop over low heat.
More Ground Beef Recipes
Cincinnati Chili Recipe
Ingredients
- 1 tablespoon butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 cups low-sodium beef broth
- 2 lbs ground beef
- 1 15 ounce can tomato sauce
- 3 tablespoons chili powder
- 2 tablespoons cocoa powder
- 1 teaspoon cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire Sauce
- 3 tablespoons tomato paste
- 2 tablespoons light brown sugar
- Kosher salt and fresh ground black pepper
- 8 ounces of spaghetti cooked according to package instructions
- Shredded cheddar optional
- Finely chopped onions optional
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, stirring frequently. Reduce the heat to low the minced garlic.
- Add the ground beef and beef broth and bring it to a boil. Reduce the heat and simmer the beef, breaking it up as it cooks. This will take 20-30 minutes. Skim off any fat that floats to the top.
- Stir in the tomato sauce, chili powder, cocoa powder, cumin, ground cinnamon, ground cayenne pepper, ground allspice, ground cloves, cider vinegar, Worcestershire Sauce, tomato paste, and brown sugar. Simmer uncovered for 2-3 hours. Season with kosher salt and fresh ground black pepper to taste.
- Serve over cooked spaghetti with shredded cheddar and chopped onions.
Notes
- Cook the ground beef over a low simmer, breaking it up with a fork or meat chopper.
- Skim the fat off the top of the pot with a ladle. If you don’t want to waste anything, refrigerate what you skim off while the pot simmers. The fat will solidify and be easy to remove, and you can return the rest of the broth to the pot.
- Simmer the chili uncovered for 2-3 hours for the best flavor and consistency.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Julie Ritt
Can you fry the hamburger separately and then add it?
Beth Pierce
Sure
Susan T
Can this be made in the crockpot once everything is mixed up?
Beth Pierce
Yes!
Frankie
Cincinnati chili is so flavorful. It really is an usual blend of spices but it all comes together so well. This truly is one of my favorite recipes and one that I make often in the cold winter months!
Beth Pierce
Thanks, Frankie! It is one of my favorites, too!
May S
This was really delicious! Coincidentally, I had just ordered some chillis from the nearby store. Thanks for sharing.
Beth Pierce
You are most welcome, May!
Kimberly
I have always loved Cincinnati Chili. I know it is a an usual combination but it really works. Your recipe had the perfect balance of spices. I love it and will make it again.
Madison
This was so good. I loved that it’s a bit different from the chilli that I ususally make. It’s perfect as a warming and comforting dish now that it’s cold amd so flavorful. I will make it again.
Beth Pierce
Thanks, Madison! I am glad that you enjoyed it!
Sonya
Best Cincinnati Chili recipe I have ever had. I loved it. Thanks for sharing, Beth!
Beth Pierce
You are most welcome, Sonya!
Monica B
Thank you for sharing your Cincinnati chili recipe! Your instructions were easy to follow, and the flavors turned out amazing. My family loved it, and it’s now a go-to dinner option. Your helpful tips made the cooking process smooth. Grateful for your tasty contribution to our mealtime!
Beth Pierce
The pleasure is all mine, Monica!
Lidia
I am so glad that you shared this recipe. I love cincinnati chili and now I can make it at home. It was so yummy and my new favorite chili recipe.
Rose Ann
Chilli is always a welcome dish. There’s so many ways to prepare it that it just never gets old. I love this cincinnati chili! It has such unique flavors that really blend together well.
Beth Pierce
I could not agree more!
Kim B
Your Cincinnati Chili recipe is a culinary masterpiece! 😋 The unique blend of spices and the comforting combination of meat and beans make it a true comfort food. Your detailed instructions and serving suggestions are right on. Thanks for sharing this delightful recipe – it’s a true taste of Cincinnati. Keep those amazing recipes coming!
Beth Pierce
Will do! Thank you, Kim!
Sienna
Cocoa powder in chili?! I was a little leery about trying this recipe but I sure am glad I did. Seriously the best chili I’ve had and I didn’t have travel to Cincinnati! Thanks – as always your recipes are great.
Beth Pierce
I know, cocoa powder in chili really is good. Thank you, Sienna! You made my day!
Kasandra
Such a great recipe and so unique. I really enjoyed it and so did my Dad. I will make it again as soon as we cool back down.
Tammy
Chili is so comforting! What a hearty and delicious meal for the fall weather ahead…the smell of this simmering away on the stove is so good!
Beth Pierce
I could not agree more, Tammy!
Laura
Sounds amazing! All those spices and cocoa?! I’m going to try a vegetarian version of it.
Natalie Jerebic
Chili is one of my favourite meals! Especially perfect now that the colder months are around the corner.