Previous
Classic Cincinnati Chili
I remember my first trip to Cincinnati like it was yesterday—mostly because it came with my very first taste of Cincinnati Chili. It was a cool fall evening, and I was visiting friends who couldn’t stop talking about this unique style of chili that I had to try. I thought I knew chili, but Cincinnati’s take on this classic dish had me rethinking everything I thought I knew about comfort food. Cinnamon? Cocoa powder? Over pasta? It seemed like such a wild combination, but as soon as I took that first bite, I was hooked. The blend of warm spices and savory beef with a hint of sweetness was unlike anything else I’d tried. It’s that unexpected twist that makes Cincinnati Chili so special, and I’ve been recreating it ever since.
Cincinnati Chili has a fascinating history, too. Brought to Ohio by Macedonian immigrants in the 1920s, this dish blends Mediterranean influences with American chili traditions. It’s not your typical chili, that’s for sure! The addition of cinnamon, cocoa powder, and allspice gives it a flavor profile that’s as complex as it is comforting. Instead of being ladled into a bowl and served with crackers, you’ll find it poured over a bed of spaghetti and piled high with shredded cheddar cheese. Locals debate about the best “way” to enjoy it—whether it’s 2-way, 3-way, or even 5-way, with toppings like diced onions and kidney beans.
This Classic Cincinnati Chili recipe is a fantastic way to bring a little bit of that Midwestern charm right into your kitchen. It’s great for cozy nights when you want something warm and hearty, but it’s also a hit at gatherings. Imagine a big pot of this simmering on the stove during a chilly game day or serving it up as a crowd-pleasing surprise at a potluck. The long, slow simmer makes the spices meld together beautifully, filling your home with an aroma that’ll have everyone asking, “What’s cooking?”
The texture of Cincinnati Chili is thinner than traditional chili, almost like a rich, savory sauce. It clings to the noodles perfectly, making every bite a balance of smooth, spicy, and a little bit sweet. The cocoa powder and cinnamon add a depth that feels like a little secret ingredient—something you can’t quite put your finger on but know you love.
It’s surprisingly easy to make, too. You start by simmering the ground beef in water until it’s cooked through, which gives it a super fine texture. Then you add in all those fragrant spices—cinnamon, cumin, allspice—along with garlic, onion, tomato sauce, and a touch of vinegar. After that, it’s just about letting the magic happen as it simmers away for a few hours. The longer it cooks, the richer the flavor becomes, so you can even make it ahead of time. It’s perfect for when you want to prep in advance or have leftovers that taste even better the next day.
Whether you’re serving it over spaghetti for a classic 3-way (chili, cheese, and pasta) or adding your own twist with extra hot sauce, Cincinnati Chili is versatile enough for a casual weeknight dinner or a showstopper at a family gathering. Plus, it’s a great excuse to gather around the table and argue about which “way” is truly the best—trust me, it’s a friendly debate that could go on for hours!
Print
Classic Cincinnati Chili
If you’ve had Cincinnati Chili, you know that the cinnamon and chili spice combination is hard to beat! Make your own with this recipe and serve over noodles.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6-8 1x
- Category: Soups
Ingredients
- 2 pounds lean ground beef
- 1 onion, finely diced, plus more for serving
- 1 (15-ounce) can tomato sauce
- 3 garlic cloves, finely minced
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 3 tablespoons chili powder
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- Kosher salt
- Hot sauce, for serving
- Cooked pasta of your choice, for serving
- Shredded cheddar cheese, for serving
Instructions
- In a large pot, combine the ground beef and 4 cups water. Bring to a boil over high heat, stirring the beef until it’s well broken up. Reduce the heat to low and bring to a simmer. Cook for about 30 minutes, occasionally skimming off any fat and impurities that rise to the top.
- Once the beef is cooked through, add the onion, tomato sauce, garlic, allspice, cumin, chili powder, cinnamon, cocoa powder, bay leaves, and vinegar. Stir to combine and increase the heat to medium-high. Bring to a boil, then reduce the heat to low and simmer once again, uncovered, for about 2 1/2 hours. The chili will thicken as it cooks.
- Remove from the heat and taste. Add salt if needed and add hot sauce, if desired.
- Serve over cooked pasta and top with plenty of shredded cheese and diced onions.
If you haven’t tried making Cincinnati Chili at home yet, I highly recommend giving it a shot. It’s a little bit different, a lot delicious, and the perfect way to warm up any night. And if you’re already a fan, I’d love to hear how you make it your own! Do you go heavy on the cheese, or maybe add extra onions for that crunch? Drop a comment below with your favorite way to enjoy this classic, and let’s keep the chili conversation going. Happy cooking!
