Recipe for Cincinnati Chili | Almanac.com

Cincinnati Chili

Photo Credit
Becky Luigart-Stayner
Makes 6 to 8 servings.
Preparation Method
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Authentic Cincinnati Chili is made with ground meat, tomato paste, and spices such as cumin and cinnamon. It’s a different take than Texas chili in that it has more of a sweet profile and is served over spaghetti or hot dogs. Instead of browning the beef, this method boils the beef, resulting in a fine-textured chili.

2 pounds ground beef (chuck)
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1/2 cup thick barbecue sauce
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons tomato paste
1 tablespoon light-brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt, plus more to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
freshly ground black pepper, to taste
1/2 pound spaghetti, cooked according to package directions
2 cups shredded sharp cheddar cheese, for garnish
1 cup finely chopped red onion, for garnish
1 can (15 ounces) red kidney beans, drained and rinsed, for garnish
  1. Combine 5 cups of water with the ground beef in a large, enameled pot or Dutch oven. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes, skimming off the scum and fat that floats to the top.
  2. Add the remaining ingredients, except the spaghetti and garnishes, and continue to simmer for 45 minutes to 1 hour, stirring often, until the liquid is full-bodied and saucy. 
  3. Taste and adjust the seasonings, if desired. 
  4. Serve over spaghetti, passing the garnishes at the table.
About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich