Cincinnati chili is a beloved regional favorite, filled with a beguiling mix of unique spices and served over hot spaghetti, a chili unlike any other. Make it tonight with this authentic recipe.

Homemade 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 Classic 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. Many people don't consider it a chili. 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 authentic 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, allspice, cumin, red pepper flakes, sugar, cloves, bay leaves, unsweetened chocolate (or cocoa powder), salt and black pepper. Add cayenne pepper for an extra kick.
- 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.

You can also brown the meat first for additional flavor.
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 spaghetti with 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 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 is in 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

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
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.
- When done, you can mash the chili again with wooden spoon or potato masher for a finer texture, or use a stick blender to partially blend it.
- Serve with your favorite fixins! See the recipe notes for the traditional "ways" to serve Cincinnati Chili.
Video
Notes
- 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
Nutrition Information

NOTE: This recipe was updated on 10/4/24 to include new video, photos and information. It was originally published on 1/30/19.
JoeR says
Just no, this isn't Chilli. I tried Skyline Chili near Cincinnati and it was awful .
edward grundner says
I live in Cincinnati, I totally agree. But maybe Mikes is better. I will continue ti make chili my way. LOL
Banks says
I was pretty iffy thinking I may not like this but I loved it. The Mediterranean spices worked great in it. Thanks for the recipe!
Mike Hultquist says
Awesome to hear! Glad you liked it, Banks!
Johnson Cauthen says
Great as always, Mike! Love it! A few mods for me - left out the sugar and used 70% dark chocolate instead, and of course as always I added more kinds of chiles - three kinds of paprika, ground ancho, ground bird pepper, plus half a can of leftover chipotles in adobo, and a couple of chopped fresh Thai chiles from the garden. Also used 2C of stock instead of 4C of water. So just a few mods 😉
BEST version of Cincinnati Chili ever (for me anyway -- not a fan of the sweet stuff)! Will definitely be making this again and again!
Mike Hultquist says
Sounds wonderful to me, Johnson! Nice!!
Paul:-) says
Hi to you both,
We had this tonight served with Fusilli Bucati.
Excellent! Even his Lordship commented most favourably!
I used Guajillo powder but had to use a small split cinnamon stick and a few whole cloves as I didn’t have any ground. It was a tad dry so I added roughly 2 cups of Beef stock towards the end.
Thanks again for a great recipe.
Paul:-)
Mike Hultquist says
Very nice! Glad you both enjoyed it, Paul!
Rob B says
I'm at the NFL in London tomorrow so hope there is decent tailgate chili n beers.....
Respect from the UK
Rob B
Mike Hultquist says
Nice!!! Have fun, Rob!!
Rob B says
I will give it a go, looks awesome.
Although in the UK we always chuck our Chili on top of a big baked potato with plenty of butter. Topped with creme freche, coriander and extra jalapenos.
By the way, I live in Worcestershire so I am glad you like our sauce all the way over in the US....
Thanks
Mike Hultquist says
Thanks, Rob! It's definitely different, something you might enjoy. I appreciate it! Yes, definitely love my Worcestershire sauce! Cheers.
Gene Gick says
I do not consider this to b.E a true chili. It has tomatoes in it and Greek spices which do not appear in true Chile.
Mike Hultquist says
Thanks for your input, Gene!
Pat Nugent says
Skyline was the original in SW Ohio and was introduced as a Greek recipe in 1946. Skyline does not use chili powder but fits the mold of other chili parlors in and around Cincinnati. Great recipe, thanks for getting it out there.
Mike Hultquist says
Sure thing, Pat. As is the case with the vast majority of recipes, certain ingredients are personal choice and can vary in small ways. Cheers.
Dennis Olson says
Are the measurements the same whether using unsweetened chocolate or cocoa powder (one ounce)?
Mike Hultquist says
Dennis, for cocoa powder, I would use 2-3 teaspoons, or to taste. Enjoy!
Jack Bolden McCurdy says
Hey Mike,
I'm a big fan of your recipes and enjoy fixing at least one every week. I made your Cincinnati Chili recipe as published but only making the sauce and just used it as a sauce for chili dogs. It is, hands down, the best I've ever had!.Three thumbs up for "Cincinnati Chili Dog Sauce"! Your sauce recipe makes enough for chili dogs for a crowd or portions can be frozen for later.
Mike Hultquist says
Thanks so much, Jack! Sounds awesome to me!
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 !
Mike Hultquist says
Boom! Glad you enjoyed it, Neil! Thanks for sharing!
Giuseppe says
i love these recipes
Mike Hultquist says
Thanks so much!
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!
Mike Hultquist says
Yes!! Glad you enjoyed it, Cathy! I love it!
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.
Mike Hultquist says
Glad you enjoyed it, John! I appreciate it!
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.
Mike Hultquist says
Nice!! Glad you enjoyed it, Tina! I appreciate you sharing this!
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, Canada
Mike Hultquist says
Boom! Glad to help, Fred! Very happy you enjoyed it! Thanks for sharing.
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.
Mike Hultquist says
Glad you enjoyed it! Different for sure, but many people love it! Glad you do, too!
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.
Mike H. says
Don, thanks for the input. I've got the recipe for Texas Chili, too - check it out here. Enjoy!
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.
Mike Hultquist says
Thanks for sharing, Robert! It truly is a polarizing dish, that's for sure.
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.
Mike Hultquist says
Glad you enjoyed it, Charlotte!
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.