Cincinnati Chili is a flavorful twist on traditional chili, famous for its unique Mediterranean-inspired spices. Unlike typical chili, it’s thinner, slightly sweet, and often served over spaghetti or hot dogs. This versatile dish combines ground beef with a blend of cinnamon, cloves, allspice, and cocoa, creating a rich, aromatic flavor that surprises and delights with every bite.
Cincinnati Chili:
A staple of Ohio cuisine, Cincinnati Chili is more than a meal—it’s a culinary tradition. From family dinners to chili parlors like Skyline and Gold Star, this iconic dish has become a beloved comfort food across the Midwest. Its layered serving styles, called “ways,” allow for endless customization, making it perfect for both casual meals and festive gatherings.
History of Chili:
Cincinnati Chili originated in the 1920s when Greek and Macedonian immigrants brought their culinary traditions to Ohio. Tom and John Kiradjieff, founders of the first Cincinnati chili parlor, adapted Mediterranean spices to ground beef and tomato sauce. Over time, the dish evolved into a regional favorite, served in restaurants and homes throughout the area. Its distinctive spice profile and spaghetti base set it apart from other chili varieties in the U.S., earning Cincinnati a unique culinary identity.
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Cincinnati Chili – The Unique Mediterranean-Spiced Chili Classic
Ingredients
- 1 lb ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon cloves
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cooked spaghetti, for serving
- Optional toppings: shredded cheddar, chopped onions, oyster crackers
Instructions
- In a large skillet, brown ground beef with onions and garlic until fully cooked.
- Drain excess fat and return meat to the pan.
- Stir in tomato sauce, beef broth, chili powder, cinnamon, allspice, cloves, cocoa, salt, and pepper.
- Simmer on low heat for 45–60 minutes, stirring occasionally, until thickened and flavors meld.
- Serve over cooked spaghetti for a “2-way,” or add shredded cheese and onions for a “3-way” or “4-way” style.
- Enjoy warm with optional oyster crackers on the side.
Notes
- Use lean ground beef to reduce excess grease.
- Adjust spices to taste; cinnamon and cocoa give Cincinnati chili its signature flavour.
- Serve with spaghetti for authentic Midwest-style presentation.
- Chili thickens as it cools—add a splash of broth if needed.
- Leftovers store well in the refrigerator for up to 3 days.
Tips for Cincinnati:
- Prepare chili a day ahead for deeper, richer flavour.
- Freeze portions for easy weeknight meals.
- Try serving over hot dogs for a “Coney” experience.
- Garnish with shredded cheddar and chopped onions for traditional toppings.
- Add a dash of cayenne for a subtle kick if desired.
FAQs for Cincinnati Chili:
Q: How is Chili different from regular chili?
It’s thinner, sweeter, and uses Mediterranean spices like cinnamon and cloves.
Q: What are the “ways” in Chili?
“Ways” refer to how the chili is served: 2-way (chili over spaghetti), 3-way (add shredded cheese), 4-way (add onions or beans), 5-way (chili, spaghetti, cheese, onions, beans).
Q: Can I make Chili vegetarian?
Yes, substitute ground beef with textured vegetable protein or lentils.
Q: Is cocoa powder essential?
Yes, it adds depth and the characteristic flavor unique to Cincinnati chili.
Q: Can it be made ahead of time?
Absolutely. Refrigerate overnight; flavors improve as spices meld.
Conclusion:
Cincinnati is a Midwest treasure, blending sweet and savory flavors with aromatic spices for a one-of-a-kind culinary experience. Whether served over spaghetti, on hot dogs, or enjoyed with classic toppings, it offers comfort, versatility, and tradition in every bite. A true regional specialty, this chili celebrates the heart of Cincinnati cuisine.