![['A close-up side view of a bowl of Cincinnati Chili topped with cheese and onions.', 'Juicy Cincinnati Chili in a bowl garnished with cheddar cheese and oyster crackers.', 'Delicious Cincinnati Chili featuring ground beef and a rich sauce, served with spaghetti.', 'A vibrant, hearty bowl of Cincinnati Chili adorned with kidney beans and minced onions.']](https://quickflavorfix.com/wp-content/uploads/2026/07/cincinnati-chili_1_U1.webp)
Cincinnati Chili
A rich and flavorful chili inspired by Cincinnati's famous style, perfect for serving over spaghetti with various toppings.
Ingredients
Meat and Liquids
- 2 pounds ground beef (80:20 is good)
- 1 can tomato paste (6-ounce can)
- 4 cups water
- 1 can tomato sauce (8-ounce can)
- 1 large onion, minced (about 3 cups)
- 6 cloves garlic, minced
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 0.75 teaspoon ground allspice
- 0.25 teaspoon ground cloves
- 0.5 teaspoon cayenne
- 2 teaspoons kosher salt
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 ounce unsweetened chocolate, optional
Toppings and Sides
- Oyster crackers
- Finely shredded mild cheddar cheese
- 1 can small red kidney beans (15.5-ounce can, drained and warmed)
- 1 large minced yellow onion
- Hot cooked spaghetti spaghetti
Instructions
- Cook tomato paste in a heavy pot until fragrant and browned, about 1-3 minutes.
- Remove from heat, add ground beef and water, then simmer, stirring, until it forms a mealy paste. Add remaining ingredients except vinegar and chocolate.
- Simmer for about an hour, then add vinegar and optional chocolate at the end. Cool, refrigerate overnight, then reheat before serving.
- Scrape off fat, reheat to a rapid simmer, and serve over spaghetti with desired toppings.
Notes
For best flavor, cook the chili long and refrigerate overnight before serving.