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Cincinnati chili is one of those unforgettable regional dishes that wraps you in warmth and spice from the very first spoonful. It is not your ordinary chili—think heady with cinnamon and chocolate, perfect atop a pile of spaghetti or loaded onto a hot dog. I always make a big batch the night before, letting the flavors meld in the refrigerator so that every bite is deep and rich. This comforting pot is a staple for cozy gatherings or game night when something a little different feels like just the right call.
The first chilly autumn I made this version, the aroma of cinnamon and chocolate wafting through the house drew everyone to the kitchen. Now it is our go-to for football Sundays and potlucks when I want something show-stopping with very little fuss.
Ingredients
- Lean ground beef: Provides the meaty base with less grease and a cleaner finish. Look for beef that is at least ninety percent lean for best results.
- Water and beef broth: These liquids make a lighter chili that simmers low and slow for maximum depth. Swapping half for broth adds extra richness.
- Tomato paste: Brings bold tomato flavor without watering things down. Choose a thick paste with rich color.
- Onion: Diced extra fine so it melts into the sauce and sweetens as it cooks. Pick firm onions with tight skins.
- Chili powder: The main flavor driver. Use a fresh, high quality blend for complexity.
- Worcestershire sauce: For umami and another layer of tang. Good Worcestershire is dark and thick.
- Apple cider vinegar: This brightens and sharpens all the flavors.
- Light brown sugar: Gives mellow sweetness and rounds out the acidity.
- Salt: Essential for amplifying all the spices and beef.
- Ground cumin: Gives nutty warmth. Use freshly opened cumin for maximum fragrance.
- Ground cinnamon: This is the classic Cincinnati touch. Choose a fragrant stick and grind it fresh if you can.
- Ground nutmeg: For background warmth and a hint of sweetness.
- All spice and ground cloves: These two make the chili taste exotic and memorable. Smell your spices before adding for freshness.
- Dark chocolate or unsweetened cocoa powder: Brings depth and a little bitterness to balance the sweetness. Choose dark chocolate with over seventy percent cacao for true flavor.
- Bay leaf: Gives a subtle herbal note and savory backbone.
Instructions
- Make the Chili Base:
- Pour four cups of water and the tomato paste into a large Dutch oven. Use a whisk to blend them together until smooth and evenly combined so the paste dissolves completely.
- Add the Ground Beef:
- Crumble the lean ground beef directly into the liquid using your fingers. For the most tender chili, keep the pieces small and make sure the beef is fully separated and loose before it cooks.
- Build the Spice Mix:
- Add finely diced onion, chili powder, Worcestershire sauce, apple cider vinegar, light brown sugar, salt, cumin, cinnamon, nutmeg, all spice, ground cloves, your dark chocolate or cocoa powder, and a single bay leaf. Stir gently so every bit of beef gets coated in the flavorful mix.
- Simmer the Chili:
- Set the pot on medium heat and bring the contents to a gentle simmer. Once you see a few bubbles, pop the lid on and turn the heat to low. Let it simmer very gently for two to three hours. Stir occasionally and use a spoon to skim off any fat or foam that collects on the top. Be patient, this slow cook is how all the spices melt together.
- Cool and Rest Overnight:
- Take the chili off the heat. Let the whole thing cool to room temperature. Cover and refrigerate overnight. This step is vital so the chili thickens and the flavors meld, creating Cincinnati’s signature texture.
- Remove Chilled Fat:
- Next day, use a spoon to lift off the hardened fat from the surface. The rest is thick and rich, ready for reheating.
- Reheat for Serving:
- Put the pot back over medium heat and warm through, stirring now and then. Wait until it is piping hot all the way through.
- Serve It Up:
- Spoon the chili over al dente spaghetti noodles or onto a hot dog. To finish, pile on toppings like kidney beans, diced onions, a handful of sharp cheddar, and a scattering of crisp oyster crackers. Let everyone build their perfect bowl.
Cinnamon is my secret weapon here. The first time I made Cincinnati chili with cocoa and cinnamon I was sure my picky eater would shy away but he went back for seconds and asked about the mystery ingredient. We still joke about the day chili became chocolatey.
Storage Tips
Let your chili cool to room temperature before storing in an airtight container. It will last up to four days in the fridge. To freeze, portion into quart containers with at least one inch of space for expansion. Reheat gently on the stove with a splash of water or broth until hot. If you want to prep toppings ahead, keep them in separate baggies so everything stays fresh and crisp.
Ingredient Substitutions
Swap ground turkey or chicken for beef if you want something leaner. Each brings a slightly different flavor but pairs beautifully with the spice blend. If you are out of tomato paste, mix equal parts tomato sauce and a little ketchup to mimic the thick texture. For Worcestershire, a splash of soy sauce can step in, though the taste changes a bit. For vegetarians, use plant-based ground crumbles and veggie broth. The rest of the recipe stays the same and still delivers all the warmth.
Serving Suggestions
Classic style is over spaghetti with a generous shake of cheddar. In Cincinnati they count the “ways”: Two way chili on noodles only, Three way add cheese, Four way add onions or beans, Five way chili beans onions and cheese. This also makes a killer chili-cheese dog or served over baked potatoes. Set up a toppings bar for parties so everyone builds theirs the way they love.
Cultural Context
Cincinnati chili originated from Greek immigrants who brought their warm spice blends to the Midwest around the nineteen twenties. The unusual mix of cinnamon and clove nods to Mediterranean meat sauces more than Southwest chili. Locals treat ordering chili as an art form with strict traditions for “ways” and toppings. Do not skip the oyster crackers for a true taste of the Queen City. This chili is an icon at diners across Ohio and has been a proud part of family tables for generations.
Seasonal Adaptations
Make it heartier in winter by serving with egg noodles or rice and a side of buttered rolls. In summer, chill the cooked chili slightly and spoon into buns with lots of raw onions for a picnic-ready meal. Swap toppings for what is freshest in season. Summer brings chopped tomatoes or jalapenos, while winter loves big handfuls of shredded cheese and mild onions.
Every bite brings a touch of warmth and nostalgia with a dash of surprise. Serve with your favorite toppings and watch everyone come back for seconds.
Recipe FAQs
- → What gives Cincinnati chili its unique flavor?
The blend of cinnamon, cocoa, allspice, cloves, and a touch of dark chocolate creates Cincinnati chili’s signature depth and sweetness.
- → Can I use beef broth instead of all water?
Yes, substituting half the water with beef broth adds a richer, savory base to the chili.
- → Why let it rest overnight?
Resting the chili in the refrigerator allows flavors to meld and any excess fat to be easily removed.
- → How should Cincinnati chili be served?
Traditionally, it's served over cooked spaghetti or hot dogs with beans, onions, cheddar cheese, and oyster crackers on top.
- → Which spices are key ingredients?
Chili powder, ground cumin, cinnamon, nutmeg, allspice, and cloves are essential for the signature flavor profile.