Cincinnati chili is a chili unlike any other, filled with a beguiling mix of Mediterranean spices and served over spaghetti, a beloved regional favorite. Make it tonight with this authentic 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.
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.
My Cincinnati Chili Recipe
My Cincinnati chili recipe was given to me from a friend named Jerry I met as we were both visiting Florida. I struck up the conversation about making chili, and he said I MUST try his recipe, but he vehemently insisted I change NOTHING.
No alterations. No substitutions. NADA! I have made no changes to Jerry's Famous Cincinnati Chili recipe, so here it is!
Thanks, Jerry!
Cincinnati Chili Ingredients
Typical ingredients in Cincinnati chili include ground beef, tomato paste or tomato sauce, spices such as cinnamon, nutmeg, allspice, clove, cumin, chili powder, bay leaf, dark chocolate (though this is more of a home cook option), simmered in water or stock.
Toppings include cheese, onions and beans, and sometimes garlic. Cooked spaghetti is extremely common for serving.
How to Make Cincinnati Chili - the Recipe Method
Combine the following ingredients in a large pot.
- 2 pounds ground chuck
- 1 quart + one cup tomato juice (canned)
- 1 whole large onion
- 1 can kidney beans (optional, for serving 4-way or 5-way)
- 4 tablespoons 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
- 1 teaspoon sugar
- 1/8 teaspoon garlic powder
- 5 whole bay leaves
- 1.5 teaspoons vinegar (I used red wine vinegar)
- 2 large dashes Worcestershire sauce
Submerge the onion and break up the uncooked beef as fine as you can.
Bring to a boil then reduce the heat. Cook on medium-low heat, uncovered, for two hours, stirring every 20 mins. Everything will break down and meld together quite nicely.
Remove onion and bay leaves. Looks just like any chili!
How to Serve Cincinnati Chili
Serving up Cincinnati is another way it is differentiated from other American chili recipes.
- 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. Jerry and his wife, Pam, who adore their Cincinnati chili, 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 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
- 1 quart + one cup tomato juice canned
- 1 whole large onion
- 1 can kidney beans (optional, for serving 4-way or 5-way)
- 4 tablespoons 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
- 1 teaspoon sugar
- 1/8 teaspoon garlic powder
- 5 whole bay leaves
- 1.5 teaspoons vinegar I used red wine vinegar
- 2 large dashes Worcestershire sauce
Instructions
- Combine all ingredients in a large pot. Submerge the onion. (Skip the beans if preferred).
- Break up the uncooked beef as fine as you can.
- Cook on medium-low heat, uncovered, for two hours, stirring every 20 mins.
- Remove onion and bay leaves.
- Serve with your favorite fixins.
Notes
- 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 or beans
Nutrition Information
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.
Mike Hultquist says
Go for it. Jerry likes to cook beans in his Cincinnati Chili recipe. Thanks for sharing!
Maria says
can i use a slow cooker or pressure cooker. like to try this recipe.
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.
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 it
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!
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.
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.
Phillip Distel says
Correct.
Sandy says
Do you have to use cheddar cheese? Can you use any other cheese?
Mike Hultquist says
You can use whatever cheese you'd like, Sandy! Go for it!
Sheila says
Use mild cheddar and with a thin grate
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!
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.
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!
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!
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!
Michael Hultquist - Chili Pepper Madness says
True, Gerald! This chili recipe should come with a warning! Too good to wait!
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?
Michael Hultquist - Chili Pepper Madness says
It is fun, isn't it? I love it!
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.
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.
Yurika says
very delicious. i want try it
Michael Hultquist - Chili Pepper Madness says
I hope you love it!
Veena Azmanov says
Looks yummy and delicious with all the amazing flavors. Love the recipe and need a try.
Michael Hultquist - Chili Pepper Madness says
It's a great one!
Taylor Kiser says
This needs to happen for dinner! Looks so hearty and delicious!
Michael Hultquist - Chili Pepper Madness says
Quite hearty for sure! Thanks, Taylor.
Dannii says
That looks like a really hearty and comforting chili. The sauce looks lovely and rice too.
Michael Hultquist - Chili Pepper Madness says
Thanks, Dannii!
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Pam! Jerry don't want no changes! Haha.
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, LOL
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!