Go Back
The Best Homemade Cincinnati Chili Recipe

The Best Homemade Cincinnati Chili

A finely textured, warmly spiced Cincinnati-style chili served over spaghetti with cheddar, onions, and optional kidney beans. The recipe makes about 6 servings and tastes even better the next day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Chili
  • 2 pounds Lean ground beef
  • 1 medium Medium yellow onion, finely chopped
  • 3 cloves Garlic cloves, minced
  • 4 cups Beef broth or water
  • 1 15-ounce can Tomato sauce
  • 1 6-ounce can Tomato paste
  • 2 tablespoons Chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Apple cider vinegar
  • 2 teaspoons Ground cumin
  • 2 teaspoons Paprika
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground allspice
  • ½ teaspoon Ground cloves
  • ½ teaspoon Cayenne pepper
  • 1 teaspoon Kosher salt
  • ½ teaspoon Black pepper
  • 1 leaf Bay leaf
  • 1 tablespoon Unsweetened cocoa powder, optional
For Serving
  • 1 pound Spaghetti, cooked
  • 2 cups Mild cheddar cheese, finely shredded
  • 1 medium Medium onion, finely diced
  • 1 15-ounce can Kidney beans, drained and rinsed, optional

Method
 

Step-by-Step
  1. Add the ground beef and beef broth or water to a large pot. Break the beef apart thoroughly with a spoon or potato masher before adding the remaining ingredients.
  2. Stir in the onion, garlic, tomato sauce, tomato paste, Worcestershire sauce, vinegar, chili powder, cumin, paprika, cinnamon, allspice, cloves, cayenne, salt, black pepper, bay leaf, and cocoa powder if using.
  3. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 1½–2 hours, stirring occasionally, until the beef is very fine and tender and the chili has thickened.
  4. Add a little water if the chili becomes too thick before the meat has softened. Remove the bay leaf, taste, and adjust the salt, cayenne, vinegar, or chili powder as desired.
  5. Serve the chili over cooked spaghetti and finish with finely shredded cheddar, diced onion, and optional kidney beans.

Notes

Do not brown the beef first; simmering it directly in the liquid creates the traditional fine Cincinnati chili texture. Make the chili a day ahead when possible so the flavor develops and excess fat can be removed after refrigeration.