Cincinnati Chili Recipe: Spiced Meat Sauce Over Spaghetti
This Cincinnati chili recipe is a warm-spiced meat sauce served over spaghetti, not a bowl of chunky beef and beans.
It comes together in one pot, and the unusual method of boiling the meat gives it that fine, silky texture you’d find at a chili parlor. Pile it high with shredded cheddar, diced onions, and kidney beans for the full 5-way experience.
Why This Cincinnati Chili Works
The spices are the star—cinnamon, allspice, and cloves give it a warmth that surprises you the first time you taste it, but it’s not sweet at all.
I love that the beef isn’t browned. Instead, you boil it with water and seasonings, which breaks the meat down into tiny, uniform pieces that coat the spaghetti.
It’s a little different from a typical chili, but once you try it ladled over pasta with a mountain of cheese, you’ll get why it has such a loyal following.
Ingredients
- 1 lb ground beef (85% lean): the fat keeps it moist during the long simmer.
- 2 cups water: no broth needed; the spices build the flavor.
- 1 small yellow onion, finely chopped: melts into the sauce.
- 6 oz can tomato paste: gives body and deep tomato taste.
- 2 tbsp chili powder: use a mild American-style blend, not hot.
- 1 tsp ground cinnamon: that signature warmth.
- 1 tsp ground allspice: rounds out the spice blend.
- ½ tsp ground cloves: a little goes far.
- 1 tsp ground cumin: adds an earthy note.
- 1 tsp garlic powder: for savory depth.
- 1 tsp salt: start here, adjust at the end.
- 1 tsp granulated sugar (optional): cuts a touch of acidity.
- 1 tbsp unsweetened cocoa powder (optional): gives a dark, savory depth, not sweetness.
- 1 bay leaf: pulls everything together.
- 1 tbsp apple cider vinegar: brightens the sauce at the end.
- 1 tbsp Worcestershire sauce: layers in umami.
For serving:
- 1 lb spaghetti, cooked
- 2 cups finely shredded sharp cheddar cheese
- 1 small white onion, diced
- 1 can (15 oz) kidney beans, warmed
Variations / Substitutions
- Ground turkey: use dark meat for a closer texture, but the sauce will be leaner and milder.
- Add heat: stir in ¼ to ½ tsp cayenne with the other spices.
- Vegetarian: swap the beef for 2 cups cooked brown lentils and use vegetable Worcestershire.
- Skip the cocoa: the chili will still taste classic; cocoa just adds a subtle roasted note.
If you like this, try my classic Texas chili con carne for a chunkier, no-pasta version.
How to Make Cincinnati Chili
Step 1: Boil the Meat and Water
Place the 1 lb ground beef and 2 cups water in a large pot or Dutch oven. Set it over high heat and bring to a strong boil, stirring and breaking the meat apart with a wooden spoon until it crumbles into fine bits.
You’ll see the meat turn from pink to grey and the water will look cloudy—that’s exactly right. Keep breaking up any large clumps for about 5 minutes, until no pink remains.
Step 2: Stir in the Seasonings
Reduce the heat to medium and add the finely chopped onion, the 6 oz tomato paste, chili powder, cinnamon, allspice, cloves, cumin, garlic powder, salt, sugar (if using), cocoa (if using), and the bay leaf. Stir everything together until the tomato paste dissolves and the spices are evenly mixed into the liquid, about 2 minutes.
The pot will look soupy and thin right now—don’t worry. The sauce thickens as it simmers. Taste a tiny bit now and it will be overpowering with spice, but that mellows with cooking.
Step 3: Simmer Until Thick
Bring the chili back to a gentle boil, then lower the heat to maintain a bare simmer. Cook uncovered, stirring every 15 minutes or so, for about 1 hour and 30 minutes.
As it cooks, the liquid will reduce and the meat will take on a deep, reddish-brown color. You know it’s ready when the sauce is thick enough to cling to the spoon and the fat begins to rise to the surface.
Step 4: Finish with Vinegar and Season
Remove the bay leaf and stir in the 1 tbsp apple cider vinegar and 1 tbsp Worcestershire sauce. Let it simmer for 5 more minutes, then taste and adjust salt. The vinegar brightens everything and cuts through the richness.
At this point, the chili should be balanced—tangy, warmly spiced, and deeply savory. If you used the cocoa, it will have melted into the background, adding a subtle roasted note.
Step 5: Assemble the 5-Way Plates
Spoon the chili over a pile of cooked spaghetti and scatter a generous handful of finely shredded sharp cheddar cheese on top. Add a spoonful of diced raw onion and warm kidney beans if you’re going full 5-way.
Serve immediately while the cheese melts into the sauce. The contrast of the hot chili, cold onion, and creamy beans is what makes it so good.
Tips for the Best Chili
- Don’t brown the beef.: The boiling step is what breaks the meat into that fine, parlor-style texture. Browning would give you a chunkier, more traditional chili.
- Use freshly shredded cheddar.: Pre-shredded cheese has anti-caking agents that keep it from melting into those soft, gooey ribbons.
- Cook the spaghetti just shy of al dente.: It will soften a bit more under the hot chili, so pulling it a minute early keeps it from getting mushy.
- Freeze extra sauce.: Cool it completely, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
The classic ways to order Cincinnati chili:
| Way | Toppings |
|---|---|
| 3-Way | Spaghetti, chili, shredded cheddar |
| 4-Way Onion | 3-Way + diced raw onion |
| 4-Way Bean | 3-Way + warm kidney beans |
| 5-Way | All of the above |
Storing Leftover Chili
Refrigerate the chili in an airtight container for up to 4 days. The flavors actually deepen overnight.
Reheating works best on the stovetop over low heat, stirring now and then. If it’s too thick after chilling, add a splash of water to loosen it.
What to Serve with Cincinnati Chili
Oyster crackers are the classic, thrown right on top for a little crunch. A pile of garlic bread on the side soaks up every bit of sauce. A simple green salad with a tangy vinaigrette rounds out the meal and cuts the richness.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. After Step 2, transfer everything to a slow cooker and cook on low for 4 to 6 hours, then skip ahead to adding the vinegar and Worcestershire at the end.
My chili looks oily on top. Is that normal?
Completely normal. The fat from the beef rises during simmering. Just stir it back in before serving and the sauce will be silky instead of greasy.
Can I double the recipe?
You can. Double all ingredients, use a larger pot, and expect the simmer to take about 30 minutes longer to reach the right thickness.
How do I serve this for a crowd?
Keep the chili warm in a slow cooker set to low. Set out bowls of cooked spaghetti, shredded cheese, diced onion, and beans so everyone can build their own way.
Cincinnati Chili Recipe
Ingredients
Method
- Add the beef and water to a large pot. Bring to a boil, breaking the meat into fine crumbles until no pink remains, about 5 minutes.
- Reduce heat to medium. Stir in the onion, tomato paste, chili powder, cinnamon, allspice, cloves, cumin, garlic powder, salt, sugar, cocoa (if using), and bay leaf until evenly combined, about 2 minutes.
- Bring to a gentle boil, then lower to a bare simmer. Cook uncovered, stirring every 15 minutes, for about 1 hour 30 minutes, until sauce is thick and fat rises.
- Remove the bay leaf. Stir in the vinegar and Worcestershire, simmer 5 more minutes, then taste and adjust salt.
- Spoon chili over spaghetti, top generously with cheddar, and add diced onion and beans as desired. Serve right away.
Notes
