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–+ servings
Cincinnati chili on a bowl of spaghetti topped with feta cheese with two pieces of garlic bread.

Cincinnati Style Chili

By Tammy Spencer
Cincinnati Style Chili is a Greek-inspired, warmly spiced meat sauce served over spaghetti instead of in a bowl. Flavored with cinnamon, allspice, cayenne, and a touch of cocoa powder, it’s thinner than traditional chili and is ready in about an hour. With its bold, balanced flavors, this easy weeknight dinner really delivers!
5 from 1 vote
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Servings: 4 servings
Calories: 598kcal

Special Equipment

  • large skillet

Ingredients

For the sauce

  • 1 tablespoon (15 grams) ghee (clarified butter), butter, or canola oil
  • 1 cup (160 grams) onions, chopped, about half a large onion
  • 1 teaspoon (1 teaspoon) kosher salt, plus more to taste
  • 3 (3) garlic cloves, minced
  • 1 pound (454 grams) ground beef, or ground lamb, see Recipe Notes
  • 2 cups (480 grams) beef stock, divided, see Recipe Notes
  • black pepper, to taste

Dry spice blend

  • 1 tablespoon (5 grams) cocoa powder
  • ¾ teaspoon (¾ teaspoon) ground allspice
  • ¾ teaspoon (¾ teaspoon) ground cinnamon
  • ⅛ to ½ teaspoon (¼ teaspoon) cayenne pepper, or to taste
  • ⅛ teaspoon (⅛ teaspoon) ground cloves

Wet spice blend

  • 3 tablespoons (48 grams) tomato paste
  • 1 tablespoon (15 grams) apple cider vinegar, see Recipe Notes
  • 2¼ teaspoons (8 grams) chili powder
  • 2 teaspoons (4 grams) dried oregano
  • 2 teaspoons (10 grams) brown sugar, packed
  • 2 teaspoons (10 grams) Worcestershire sauce

To serve

  • 1 15-ounce can (425 grams) kidney beans, rinsed and drained, tossed with 1 tablespoon olive oil, optional
  • 8 ounces pasta, like spaghetti, cooked al dente
  • feta cheese, crumbled, or grated cheddar, for topping, optional
  • onions, chopped, optional

Instructions

  • Make the spice blends: For the dry spice blend, in a small mixing bowl whisk together 1 tablespoon cocoa powder, ¾ teaspoon ground allspice, ¾ teaspoon ground cinnamon, ⅛ to ½ teaspoon cayenne pepperor to taste), and ⅛ teaspoon ground cloves.
    For the wet spice blend, in a small mixing bowl whisk together 3 tablespoons tomato paste, 1 tablespoon apple cider vinegar, 2¼ teaspoons chili powder, 2 teaspoons dried oregano, 2 teaspoons brown sugar, and 2 teaspoons Worcestershire sauce
  • Make the sauce: Heat 1 tablespoon ghee (clarified butter) or butter in a large skillet over medium heat. Add 1 cup onions (chopped) and sprinkle them with 1 teaspoon kosher salt, then sauté until tender, about 4 to 5 minutes. Add in 3 garlic cloves (minced) and cook for 1 minute or until fragrant.
  • Add in 1 pound ground beef or lamb 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 2 cups 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 black pepper as needed. Fold in the 1 15-ounce can kidney beans (if using).
  • To serve: For each person, pair ½ cup of Cincinnati chili with 2 ounces of spaghetti, 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. It's even better when made a day or 2 ahead and refrigerated to let the flavors meld. Reheat on the stove or in the microwave until warmed through.
  • 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).
  • This recipe makes four generous servings of chili, and can easily be doubled. I like to make a double batch, one for dinner and one to freeze for another day!

Recipe Notes

You can also use ground lamb instead of ground beef for a different flavor profile. For a vegan Cincinnati chili, just replace the ground beef with your favorite ground meat substitute and vegetable stock for the beef stock.
Did you know that you can get apple cider vinegar in powdered form? Use 4 teaspoons (20 grams) apple cider vinegar powder with 1 tablespoon of water in the wet spice blend. 
Serve with a caesar salad and buttered toast made with ciabatta rolls or focaccia on the side for a delicious dinner.
In addition to topping pasta, this chili can also be served on hot dogs and as a filling for burritos. You can also repurpose it as a topping for homemade pizza. Yum!

Nutrition

Serving: 1serving | Calories: 598kcal | Carbohydrates: 56g | Protein: 31g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1054mg | Potassium: 935mg | Fiber: 5g | Sugar: 8g | Vitamin A: 592IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 5mg