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Cincinnati chili is my go-to recipe for those nights when only the heartiest, coziest meal will do. Unlike any other chili, it delivers a fragrant blend of Mediterranean spices with a secret sweet twist. The result is a deeply flavorful meat sauce just begging to be scooped over spaghetti, then piled high with cheese, onions, and whatever toppings make you smile. The best part might be how the flavors get even richer after an overnight rest in the fridge, making it a true make-ahead marvel.
I remember serving this to a friend who swore she did not like chili – one taste changed her mind and now she calls it crave worthy.
Ingredients
- Lean ground beef: makes the base rich and filling choose the freshest and leanest you can find for the best texture
- Beef broth: adds savory depth and helps blend the flavors pick a low sodium variety to control salt
- Tomato paste: gives concentrated tomato flavor make sure it is thick and not watery
- White onion: is classic but yellow or red will provide a similar subtle heat
- Cocoa powder: subtly amplifies the savory notes while rounding out spice
- Fresh garlic: for that pungent kick do not skip
- Apple cider vinegar: brightens the entire chili and helps balance richness try to use real unfiltered vinegar
- Herbs and spices: mix of salt chili powder cumin oregano bay leaves cinnamon allspice black pepper cayenne and cloves look for fresh spices with a strong aroma
- Worcestershire sauce: adds umami complexity check labels for quality ingredients
- Beef bouillon: boosts savory intensity use paste or cubes
- Granulated sugar: tempers acidity and enhances the chili’s rounded sweetness
- For serving: cooked spaghetti noodles homemade or store bought cheese preferably hand shredded cheddar kidney beans drained and rinsed chopped raw or mild onion hot sauce and oyster crackers
I seek out block cheese to grate myself for extra melt and flavor.
Step-by-Step Instructions
- Prepare the Beef and Broth:
- Add ground beef and beef broth to a large heavy pot. Use a potato masher to crush the meat into small bits as it combines with the broth. The goal is a fine even texture with no big clumps.
- Simmer and Build Flavors:
- Add tomato paste chopped onion garlic cocoa powder vinegar all your herbs and spices Worcestershire sauce beef bouillon and sugar. Stir well. Bring to a gentle simmer over medium low heat. Let it bubble gently uncovered for one to two hours. Stir often and add more broth if needed so it never dries out.
- Cool and Rest:
- Let the chili cool to room temperature then refrigerate several hours or overnight. This rest allows the spices and flavors to fully develop and meld together.
- Prepare the Pasta and Toppings:
- Cook spaghetti noodles until just al dente according to the package. Drain and keep warm. Lay out bowls of grated cheese warmed kidney beans chopped onion hot sauce and oyster crackers.
- Serve Cincinnati Style:
- Ladle hot chili generously over spaghetti noodles. Top with cheese and anything you love from the toppings bar. Serve extra warm chili and noodles for seconds.
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My favorite part is the hit of cinnamon and cocoa with the savoriness of beef. Every time I bring a bubbling pot to the table my family insists on piling it high with cheese and oyster crackers just like in Ohio. The first time I made it we laughed at the spaghetti element until everyone devoured three helpings each.
How to Store and Reheat
- Cool the chili completely before transferring to airtight containers
- Keeps well in the fridge up to five days
- Reheat slowly on the stove with a splash of broth or water to loosen the texture
- Microwaving individual servings also works but stir halfway through
Ingredient Swaps
- Try ground turkey or chicken for a lighter twist
- Vegetarian versions work with lentils or finely chopped mushrooms subbing for beef
- No cocoa powder Use a square of unsweetened chocolate chopped up
- Out of beef broth Vegetable broth will still create a satisfying base
Serving Suggestions
- Classic three way is noodles chili and cheese
- Go four way by adding beans or onions
- Five way includes oyster crackers on top for crunch
- Pile chili on top of grilled hot dogs for your own coneys
- Use leftovers to top baked potatoes or fries for a fun lunch
I often set up a toppings bar so everyone gets their perfect bowl.
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A Little History
Cincinnati chili began with Macedonian and Greek immigrants who brought their love of warm spices to Ohio. The classic combo of pasta under chili is a local legend and the restaurant tradition of three way four way and five way means everyone enjoys their chili just how they like it. If you have never tasted chili over spaghetti this dish is about to expand your comfort food world in a truly fun way.
Frequently Asked Questions
- → What spices make Cincinnati chili unique?
Cincinnati chili features a combination of cinnamon, allspice, cloves, and cocoa powder. These ingredients create a sweet and savory flavor not found in traditional chili.
- → How is Cincinnati chili traditionally served?
It is typically spooned over cooked spaghetti and finished with shredded cheddar cheese, chopped onions, beans, or oyster crackers.
- → Can I prepare Cincinnati chili ahead of time?
Yes, making it a day before allows the flavors to deepen and meld. It also stores well in the refrigerator for several days.
- → Is the meat browned separately?
No, the ground beef is simmered directly with broth for a fine consistency, skipping the browning step employed by other chili styles.
- → What are the different serving styles?
Three-way includes spaghetti, chili, and cheese; four-way adds onions or beans; five-way involves onions, beans, and oyster crackers.
- → Can Cincinnati chili be frozen?
Definitely. Cool completely, transfer to airtight containers, and freeze for up to three months. Thaw in the refrigerator before reheating.