Take your spaghetti dinner in a new direction with this spicy Cincinnati Style Chili. Made with two spice blends of common pantry staples, you'll get an easy and tasty meal on the table!
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Why this recipe works
- An easy to make cross between ground beef chili and a meat sauce for pasta
- Deliciously spiced with two different spice blends from standard pantry ingredients
- Comes together in about an hour for an easy weeknight dinner
It's time to up your meat sauce with an inspiration from Cincinnati, Ohio that takes chili and spaghetti in a whole new direction!
Cincinnati Style Chili is thinner than red chili (aka chili con carne) with a different flavor profile. It's packed with warm baking spices, cayenne pepper, plus a touch of cocoa powder to deepen the flavors. Add in some sweet and sour seasonings along with tomato paste and Worcestershire sauce to give this Greek-inspired chili outstanding flavor!
Cincinnati Chili is traditionally served on spaghetti topped with kidney beans, cheddar cheese, chopped onions (and even oyster crackers) but you can substitute or omit those toppings to suit your preference.
Serve the Cincinnati Chili-topped pasta with a caesar salad and buttered toast made with ciabatta rolls or focaccia on the side for a complete weeknight dinner. Another great dinner idea: repurpose the chili as a topping for homemade pizza.
Whatever your way of serving Cincinnati Style Chili, you'll have your family clamoring for more!
For more easy dinner ideas featuring ground beef, check out Moroccan Beef Pie and Sloppy Joe Hand Pies. Yum!
Recipe ingredients
Cincinnati Chili is a spiced ground beef meat sauce, flavored with a variety of seasonings. For simplicity, I've separated the main ingredients from the dry spice blend and the wet spice blend.
You'll need the following main ingredients to make this Cincinnati Style Chili recipe:
You'll need the following ingredients for the chili's dry spice blend:
You'll need the following ingredients for the chili's wet spice blend:
Ingredient Notes
Ground Beef: I use an 85/15% fat ground beef mix. I find that combination adds the right amount of moisture and richness to the sauce, but you can use your favorite ground beef blend. You can also use ground lamb instead of ground beef for a different flavor profile. Want a vegan Cincinnati Chili? Check out the FAQs below.
Onions: You'll need chopped onions to make the chili. There's also an option to use chopped onions as a topping (see Topping off the dish below)
Garlic cloves: As you prepare the garlic cloves for mincing, remove any green stalks you see in the clove. If left in, it can make the garlic taste bitter.
Cayenne pepper: In addition to chili powder, this Cincinnati Chili recipe contains cayenne pepper to bring the heat. Be warned - that heat can be strong! I've toned the amount back for my family, and I urge you to use the amount of cayenne that your family will appreciate.
Apple cider vinegar: In addition to bottled vinegar, powdered apple cider vinegar is also a thing. You can replace the liquid vinegar with the powdered version if you prefer.
Pasta (not shown): I use spaghetti to serve as the base for the Cincinnati Style Chili. Use your preferred pasta shape, cooked to al dente.
See the recipe card for a full list of ingredients and measurements.
Topping off the dish
Topping your Cincinnati Chili uses several additional optional ingredients. Using any or all them is based on your personal preferences. See Ways to serve below for combination ideas.
- Cheese: Topping Cincinnati Chili with crumbled feta is my family's favorite, but grated cheddar is also an option.
- Kidney beans: Tossing rinsed and drained kidney beans into the sauce before serving adds flavor and texture to the dish.
- Chopped onions: Adds bite to the finished dish.
- Oyster crackers: Adds a crunchy texture, and a bit of fun!
How to make Cincinnati Chili
Step 1: Mix the spice blends
Combine the ingredients for the dry spice blend in a small mixing bowl, and do the same for the wet spice blend in a separate small bowl.
Step 2: Make the sauce
Heat the ghee or butter in large skillet over medium heat. Add the onions and sprinkle them with salt, then sauté until tender, about 4 to 5 minutes.
Add in the garlic and cook for 1 minute or until fragrant (photo 1).
Add in the ground beef and cook until browned, breaking it up as it cooks, about 7 to 10 minutes. Carefully tilt the pan and use a paper towel to drain away any excess liquid in the pan (photo 2).
Stir in the dry spice blend and cook for 3 minutes. Add in the wet spice blend and cook for 2 minutes or until the tomato paste starts to darken (photo 3).
Stir in 1¾ cups of the beef stock. Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered until the sauce is thickened, stirring often, for about 45 to 60 minutes.
If the mixture appears too dry during cooking, add in more beef stock or water (photo 4).
Taste the chili and season with salt and pepper as needed (photo 5).
Fold in the kidney beans (if using).
Storage and make-ahead instructions
Storage instructions: Cincinnati Chili can be stored in a covered container in the refrigerator for up to 4 days.
Make-ahead instructions: This chili freezes quite well in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator or in the microwave (in a safe container) using the Defrost setting (50% power). Reheat on the stove or in the microwave until warmed through.
Yield Notes
This recipe makes four generous servings of chili.
Ways to serve Cincinnati Style Chili
How you top your chili is referred to as "ways" by the originators of the dish, the Skyline Chili restaurant in Cincinnati, Ohio. Here’s their suggested serving guide:
- 2-way: Spaghetti and chili
- 3-way: Spaghetti, chili, and cheddar cheese
- 4-way: Spaghetti, chili, cheddar cheese, beans or onions
- 5-way (aka the works): Spaghetti, chili, cheddar cheese, beans, and onions
Questions asked and answered
Here are some questions you might have...
While Cincinnati Chili and red chili (aka chili con carne) share a common base of ground beef, onions, and garlic, they are spiced differently. A recipe for Cincinnati Style Chili will contain Greek-inspired seasonings, like cinnamon, allspice, and even cocoa powder along with the usual chili powder and oregano.
Cincinnati Chili will also be thinner than chili con carne, and will be served on spaghetti (similar to Greek meat sauces) rather than alone in a bowl.
In addition to topping pasta, this chili can also be served on hot dogs and as a filling for burritos. You can also use it as a topping for homemade pizza. Yum!
Sure! Just replace the ground beef with your favorite ground meat substitute and vegetable stock for the beef stock.
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
More dinner recipes to try
Recipe
Cincinnati Style Chili
Equipment
- large skillet
Ingredients
For the sauce
- 1 tablespoon ghee (clarified butter), butter, or canola oil
- 1 cup onions, chopped, about half a large onion
- 1 teaspoon kosher salt, plus more to taste
- 3 garlic cloves, minced
- 1 pound ground beef, or ground lamb, see Recipe Notes
- 2 cups beef stock, divided, see Recipe Notes
- black pepper, to taste
Dry spice blend
- 1 tablespoon cocoa powder
- ¾ teaspoon ground allspice
- ¾ teaspoon ground cinnamon
- ¼ to ½ teaspoon cayenne pepper, or to taste
- ⅛ teaspoon ground cloves
Wet spice blend
- 3 tablespoons tomato paste
- 1 tablespoon apple cider vinegar, see Recipe Notes
- 2¼ teaspoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons brown sugar, packed
- 2 teaspoons Worcestershire sauce
To serve
- 8 ounces pasta, like spaghetti, cooked al dente
- 1 15-ounce can kidney beans, rinsed and drained, tossed with 1 tablespoon olive oil, optional
- feta cheese, crumbled, or grated cheddar, for topping, optional
- onions, chopped, optional
Instructions
- Make the spice blends: Combine the ingredients for the dry spice blend in a small mixing bowl, and do the same for the wet spice blend in a separate small bowl.
- Make the sauce: Heat the ghee or butter in a large skillet over medium heat. Add the onions and sprinkle them with salt, then sauté until tender, about 4 to 5 minutes. Add in the garlic and cook for 1 minute or until fragrant.
- Add in the ground beef and cook until browned, breaking it up as it cooks, about 7 to 10 minutes. Carefully tilt the pan and use a paper towel to drain away any excess liquid in the pan.
- Stir in the dry spice blend and cook for 3 minutes. Add in the wet spice blend and cook for 2 minutes or until the tomato paste starts to darken.
- Stir in 1¾ cups of the beef stock. Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered until the sauce is thickened, stirring often, for about 45 to 60 minutes.If the mixture appears too dry during cooking, add in more beef stock or water.
- Taste the chili and season with salt and pepper as needed. Fold in the kidney beans (if using).
- Serve the Cincinnati chili atop cooked pasta, and sprinkle with crumbled feta cheese or grated cheddar cheese and chopped onions, if desired. Enjoy!
- Storage instructions: Cincinnati Chili can be stored in a covered container in the refrigerator for up to 4 days.
- Make-ahead instructions: This chili freezes quite well in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator or in the microwave (in a safe container) using the Defrost setting (50% power). Reheat on the stove or in the microwave until warmed through.
- This recipe makes four generous servings of chili.
Tammy Spencer says
I enjoyed creating this recipe for you, and I hope you like it as much as I do. Please leave your questions or comments with a star rating so that other readers can benefit from your experience. Thanks!