Cincinnati Chili
A uniquely spiced, saucy meat chili with Mediterranean roots, simmered low and slow with warm spices like cinnamon, allspice, and cloves. This Ohio icon is served over spaghetti and piled high with shredded cheese, beans, and onions — a true 5-way experience.
For 4 servings
- prep · ~5 min
Scramble the raw ground beef in water.
In a large heavy-bottomed pot, combine the raw ground beef and cold water. Break the meat apart with a wooden spoon until it is completely crumbled into tiny pieces. Stir in the chopped onions, minced garlic, and tomato paste.
TIPCold water prevents the beef from clumping — aim for a fine, even crumble for that classic Cincinnati texture. - boil · ~7 min
Bring the chili base to a boil.
Place the pot over high heat and bring the beef and water mixture to a rolling boil, stirring occasionally.
- simmer · ~2 min
Simmer with spices.
Once boiling, reduce the heat to low. Add the chili powder, cocoa powder, cumin, cinnamon, allspice, cloves, bay leaves, and salt. Stir until all the dry spices are fully incorporated into the liquid.
- simmer · ~90 min
Simmer uncovered for 90 minutes.
Maintain a gentle simmer, stirring every 15 to 20 minutes to prevent sticking. The chili will reduce and thicken into a rich, gravy-like consistency. The oil will rise to the surface as it finishes.
TIPThe longer and slower the simmer, the deeper the spice flavors develop. Don't rush this step. - mix · ~1 min
Finish with vinegar and remove bay leaves.
Stir in the apple cider vinegar. Remove the bay leaves. Taste and adjust salt if needed. The chili should be thin enough to pour but thick enough to coat spaghetti.
- serve · ~1 min
Serve over spaghetti with classic toppings.
Ladle the hot chili over a bed of cooked spaghetti. For an authentic '5-Way' experience, top with kidney beans, finely diced raw onion, and a generous mound of finely shredded mild cheddar cheese.
TIPServe with oyster crackers and a dash of hot sauce for extra authenticity.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the beef in cold water and break it finely for a smooth, crumbly texture without clumps.
- 2Simmer uncovered for at least 90 minutes to let the sauce reduce to a rich, gravy-like consistency.
- 3Skim off any excess fat that rises to the surface during simmering for a cleaner, less greasy chili.
- 4Let the chili cool completely before refrigerating; the flavors deepen overnight for even better taste.
- 5Store leftover chili in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- 6Reheat gently on the stovetop, adding a splash of water if the chili has thickened too much.
Adapt it for your goals.
Turkey Cincinnati Chili
Swap ground beef with lean ground turkey for a lighter, lower-fat version that still absorbs the warm spice blend beautifully.
Vegetarian Cincinnati ChiliVegetarian Cincinnati Chili
Replace beef with 2 cans of drained and rinsed kidney beans plus 1 cup of finely chopped mushrooms for a hearty, plant-based take on the classic.
Spicy Cincinnati ChiliSpicy Cincinnati Chili
Add 1–2 teaspoons of cayenne pepper or a chopped jalapeño with the spices for those who want a fiery kick alongside the sweet warmth.
Gluten Free Cincinnati ChiliGluten-Free Cincinnati Chili
Serve the chili over gluten-free spaghetti or zucchini noodles, and ensure your chili powder and cocoa are certified gluten-free.
Why this is on our healthy list.
Rich in Lean Protein
Made with lean ground beef, this chili provides a good amount of high-quality protein essential for muscle repair and satiety.
Antioxidant-Rich Spices
Cinnamon, allspice, cloves, and cocoa powder deliver antioxidants that may help reduce inflammation.
Low in Added Sugar
Unlike many chili recipes, this version uses unsweetened cocoa and no added sugar, keeping the natural savory depth intact.
Source of Iron and B12
Ground beef is a natural source of heme iron and vitamin B12, both crucial for energy and red blood cell health.
Frequently asked questions
Cold water keeps the beef from clumping and allows it to break into very fine, even crumbles, which is the signature texture of authentic Cincinnati chili.
