Entree: United States – Great Lakes United States (Ohio) – Cincinnati Chili

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 2 lb (907 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, finely chopped (about 1 1/2 cups / 150 g), plus 1 medium onion diced for topping
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 6 oz (170 g) tomato paste
- 3 cups (720 ml) beef broth
- 1 cup (240 ml) water (add more if needed while simmering)
- 3 tbsp (24 g) chili powder
- 1 tbsp (7 g) unsweetened cocoa powder (or 1 oz / 28 g unsweetened chocolate, chopped)
- 2 tsp (4 g) ground cinnamon
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cloves
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 bay leaf
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 1/2 tsp (9 g) kosher salt (adjust to taste)
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) brown sugar (optional)
- 12 oz (340 g) spaghetti
- 8 oz (225 g) shredded mild cheddar cheese (about 2 cups / packed)
- 15 oz (425 g) canned kidney beans, drained and rinsed (optional topping)
- Oyster crackers or hot sauce (optional, for serving)

Instructions

Short Description:
A savory, spiced meat sauce served over spaghetti and crowned with shredded cheddar, diced onions, and beans — the signature Cincinnati way. The sauce blends warm spices like cinnamon and a touch of chocolate for a unique sweet-savory profile.

Regional Notes:
This is the Cincinnati, Ohio version: a finely seasoned meat sauce intended to be ladled over spaghetti and finished with shredded cheddar, raw onions, and kidney beans as common toppings. Unlike Tex-Mex chili, it uses warm spices (cinnamon, allspice) and a small amount of unsweetened chocolate or cocoa to create the signature flavor and thinner, moundable texture.

1. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and brown, breaking it into small pieces with a spoon; cook until no pink remains, about 6–8 minutes.
2. Push the beef to one side, add the finely chopped onion to the cleared space and cook until softened, about 4 minutes; then stir in the minced garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes to deepen its flavor. Add the chili powder, cocoa powder (or chopped unsweetened chocolate), cinnamon, allspice, cloves, cumin, and smoked paprika; toast the spices 1 minute while stirring.
4. Pour in the beef broth and 1 cup (240 ml) water, and scrape up any browned bits from the bottom of the pot. Add the bay leaf, Worcestershire sauce, apple cider vinegar, salt, pepper, and brown sugar if using. Bring to a gentle simmer.
5. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce is thickened and the flavors are well blended, 1 to 1 1/2 hours. If the chili becomes too thick, add a few tablespoons of water or broth. Taste and adjust salt, cinnamon, or cocoa toward the end.
6. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and divide among serving plates.
7. Remove and discard the bay leaf from the chili. If you prefer a smoother, finer texture (traditional Cincinnati style), use a potato masher or the back of a spoon to break the meat into finer strands, or pulse briefly with an immersion blender (careful not to puree).
8. Ladle hot Cincinnati chili over the spaghetti. Top each serving with a generous mound of shredded cheddar (the cheese should melt into the chili), then add diced raw onion and drained kidney beans as desired. Offer oyster crackers and hot sauce at the table.
9. Serve immediately: common orderings are "3-way" (spaghetti, chili, cheese), "4-way" (add onions or beans), and "5-way" (spaghetti, chili, cheese, onions, beans).