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Brief overview
Cincinnati Chili is one of those regional dishes that surprises people the first time they hear about it. A meat sauce spiced with cinnamon and chocolate, ladled over spaghetti? It sounds unexpected, even strange, but in Ohio’s Queen City, it is comfort food with a cult following.
This isn’t your typical bowl of chili. It is a layered, fork and knife dish that is more about bold flavour than heat. Cincinnati Chili blends Mediterranean inspired spices with the soul of Midwestern cooking, creating a dish that is both nostalgic and entirely unique to its region.
What Is Cincinnati Chili?
At its simplest, Cincinnati Chili is a seasoned meat sauce served over spaghetti, often topped with shredded cheddar, onions or beans. Locals know it in “ways”, two-way, three-way, all the way up to five, depending on what toppings you add.
But this is not the chunky, tomato heavy chili found in other parts of the United States. Cincinnati Chili is smooth and finely textured, more like a sauce than a stew. It is always served hot and generously, often in family run diners where the recipe has not changed in decades.
The dish is typically eaten with a fork, not a spoon, and is known for its unusual, yet balanced combination of flavours. It is hearty, but also aromatic and spiced in a way that catches people pleasantly off guard.
Ingredients and Taste
The key ingredients in Cincinnati Chili include ground beef, tomato paste, water, and a blend of spices that often features cinnamon, cloves, allspice, and unsweetened cocoa powder. Some recipes also include Worcestershire sauce and vinegar for tang.
The result is a rich, deeply savoury sauce that carries a touch of sweetness and warmth from the spices. The chocolate does not make it taste like dessert, instead, it adds depth. The spaghetti base absorbs the flavours while the cheese and other toppings bring contrast.
The texture is silky and smooth, and the seasoning is layered rather than overpowering. The dish builds on itself as you eat it, with each “way” offering a new combination of textures and tastes. It is a meal that feels both familiar and intriguingly different.
A Taste of History
Cincinnati Chili has roots in immigration and adaptation. It was created in the 1920s by Macedonian brothers Tom and John Kiradjieff, who opened a small hot dog stand near a theatre in downtown Cincinnati. They adapted their Balkan meat sauce to suit American tastes.
Instead of serving the sauce over rice or in traditional styles, they poured it over spaghetti and added shredded cheddar, creating something both accessible and novel. The dish caught on, especially among blue collar workers and late night diners.
Over time, Cincinnati Chili evolved into a signature regional dish. Chain restaurants like Skyline and Gold Star helped spread its popularity, but it remains a point of local pride and identity. Families pass down their own spice blends, each swearing theirs is the best.
Trying Cincinnati Chili is not just about eating something new. It is about experiencing a slice of American food culture shaped by immigration, ingenuity and a love of bold, comforting flavours. It is a dish with personality, and plenty of heart.
How to Make Traditional Cincinnati Chili
Cincinnati Chili is a unique regional specialty that blends Mediterranean inspired spices with hearty Midwestern comfort. Unlike classic chilli, it’s served over spaghetti and often topped with cheese, onions, or beans. Expect warm flavours from cinnamon and allspice, a rich meat sauce, and a cooking method that breaks a few traditional rules for delicious results. Serve it “2-way” to “5-way” depending on your topping choices. See the recipe card at the bottom for printable directions
Ingredients
For the chilli sauce:
- 500g ground beef (not lean)
- 700ml water
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 170g tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons chilli powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon sugar
For serving:
- 250g dried spaghetti
- 100g finely shredded mild cheddar cheese
- 100g red kidney beans (canned, drained and warmed)
- ½ small white onion, finely chopped
- Oyster crackers (optional)
Cooking Instructions
Step 1: Prepare the Beef Base
Place the ground beef in a large saucepan or Dutch oven. Pour in the water and use a fork to break up the meat until completely loose. This unusual cold start technique ensures a fine, sauce like texture. Bring to a gentle simmer.
Step 2: Add the Aromatics and Tomato Paste
Once the beef begins to simmer, add the chopped onions, garlic, and tomato paste. Stir well to combine, allowing the mixture to meld as the tomato paste cooks down for 2 to 3 minutes.
Step 3: Mix in the Seasonings
Add all the remaining sauce ingredients: vinegar, Worcestershire sauce, cocoa, chilli powder, cinnamon, cumin, allspice, cloves, bay leaf, salt, pepper, and sugar. Stir until fully incorporated and fragrant.
Step 4: Simmer the Chilli Sauce
Reduce heat to low, cover partially, and simmer for 1½ to 2 hours. Stir occasionally and adjust heat to maintain a gentle bubble. This long simmer helps deepen the flavours and thicken the sauce.
Step 5: Prepare the Spaghetti
About 20 minutes before the sauce finishes, bring a pot of salted water to the boil. Cook the spaghetti until al dente, then drain and set aside. Avoid rinsing the pasta so the sauce clings better.
Step 6: Check and Adjust Consistency
Once the sauce has thickened and darkened, remove the bay leaf. If it’s too thin, simmer uncovered for another 10 minutes. If too thick, add a splash of water to loosen it slightly.
Step 7: Warm the Beans (Optional)
If serving “3-way” or higher, warm the canned kidney beans gently on the stove or in the microwave until heated through. Keep them covered to retain moisture.
Step 8: Prepare the Toppings
Finely shred the cheddar cheese and chop the white onion. Arrange toppings in small bowls for easy serving, especially if letting guests customise their plates.
Step 9: Assemble the Cincinnati Chilli
To serve, divide the spaghetti among four shallow bowls. Top with a generous ladle of chilli sauce. Add toppings as follows:
- 2-way: spaghetti + chilli
- 3-way: add cheese
- 4-way: add chopped onions or beans
- 5-way: add both onions and beans
Final Step: Garnish and Serve
Top with a final sprinkle of cheese if desired, and serve with oyster crackers on the side. The dish is best eaten warm with a fork. For a traditional touch, pair with hot sauce or a drizzle of mild vinegar.
Cooking Tips for Perfect Cincinnati Chili
- Use regular (not lean) ground beef to achieve the classic richness of the sauce.
- Always start with cold water to break down the meat smoothly. This gives Cincinnati Chili its distinctive texture.
- Do not brown the meat first – it’s stewed rather than seared, which is key to authenticity.
- Let it simmer low and slow to allow spices to mellow and deepen. Avoid rushing this step.
- Serve toppings fresh and finely chopped so they layer cleanly and balance the richness of the chilli.
Cincinnati Chili (Spiced Meat Sauce on Spaghetti)
Ingredients
For the chilli sauce:
- 500 g ground beef not lean
- 700 ml water
- 1 small onion finely chopped
- 3 garlic cloves minced
- 170 g tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons chilli powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon sugar
For serving:
- 250 g dried spaghetti
- 100 g finely shredded mild cheddar cheese
- 100 g red kidney beans canned, drained and warmed
- ½ small white onion finely chopped
- Oyster crackers optional
Instructions
- Place the ground beef in a large saucepan or Dutch oven. Pour in the water and use a fork to break up the meat until completely loose. This unusual cold start technique ensures a fine, sauce like texture. Bring to a gentle simmer.
- Once the beef begins to simmer, add the chopped onions, garlic, and tomato paste. Stir well to combine, allowing the mixture to meld as the tomato paste cooks down for 2 to 3 minutes.
- Add all the remaining sauce ingredients: vinegar, Worcestershire sauce, cocoa, chilli powder, cinnamon, cumin, allspice, cloves, bay leaf, salt, pepper, and sugar. Stir until fully incorporated and fragrant.
- Reduce heat to low, cover partially, and simmer for 1½ to 2 hours. Stir occasionally and adjust heat to maintain a gentle bubble. This long simmer helps deepen the flavours and thicken the sauce.
- About 20 minutes before the sauce finishes, bring a pot of salted water to the boil. Cook the spaghetti until al dente, then drain and set aside. Avoid rinsing the pasta so the sauce clings better.
- Once the sauce has thickened and darkened, remove the bay leaf. If it's too thin, simmer uncovered for another 10 minutes. If too thick, add a splash of water to loosen it slightly.
- If serving "3-way" or higher, warm the canned kidney beans gently on the stove or in the microwave until heated through. Keep them covered to retain moisture.
- Finely shred the cheddar cheese and chop the white onion. Arrange toppings in small bowls for easy serving, especially if letting guests customise their plates.
- To serve, divide the spaghetti among four shallow bowls. Top with a generous ladle of chilli sauce. Add toppings as follows:2-way: spaghetti + chilli3-way: add cheese5-way: add both onions and beans5-way: add both onions and beans
- Top with a final sprinkle of cheese if desired, and serve with oyster crackers on the side. The dish is best eaten warm with a fork. For a traditional touch, pair with hot sauce or a drizzle of mild vinegar.
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