Joy the Baker

Cincinnati Chili Dinner

by 24 Comments

Earlier this year I discovered the wonders of a warmly spiced savory meat dish.  It was too long a time coming, but moussaka is in my heart to stay.  

This chili, some of you from Cincinnati are no doubt nodding your head with knowing, is a cinnamon + chili + cumin and clove spiced meat dish served two ways, three ways, or FIVE WAYS: over spaghetti pasta topped with diced white onions, grated cheddar cheese, and kidney beans.  

I’ve seen some of traditional, Mediterranean spiced Cincinnati Chili recipes that also include dark chocolate but this recipe opts out.  I can only go so far where spaghetti and cheddar are involved.  

This recipe bring on opinions.  It’s not often you combine ground cinnamon and ground beef without ruffling a feather or two.  The combination warm and comforting and the spice bring such an unexpected roundness to this hearty chili situation. 

As you know, I am not from Cincinnati,  but I’ve enjoyed this rendition of their fine chili soI wanted to share it with you.  If this chili is home to you – I appreciate your grace. 

This recipe is from our girl Ree’s latest cookbook Come and Get It!  It’s full of dang comforting home cooking so… so do as the title suggests, ya know? 

Ready for this? 

Here’s the grocery list, laid right out there. 

We’re making a simple chili that’s essentially a spiced meat sauce.  

We’ll need:  

•  ground beef and broth

•  onions and garlic

•  tomato sauce and paste

•  the spices that make this Cincinnati Chili exactly what it is:  chili powder, cumin, cinnamon, cloves, and allspice

•  vinegar and worcestershire sauce for depth and brightness

•  a big ol bundle of spaghetti pasta, grated cheddar cheese, chopped onions, and kidney beans

In a large Dutch oven we’ll cook down the onions and garlic.  It’s all about layering ingredients and flavor and everything savory and simmered starts with onions and garlic.  Once softened it’s time for ground beef.  

The fat is drained from the cooked beef and hello, hello it’s time for spice! It might feel aggressive and adventurous but go for it.  These winter spices are warming and right. 

To the spices and tomato paste we’ll add vinegar and worcestershire sauce – my very favorite secret ingredient to soups and stews.  It’s salty, savory, and if you ask me (you did, right?) it brings all the savory elements together. 

Beef broth, or really any sort of broth that feels right to you.  

We’ve also got tomato sauce and bay leaves workin.  

Simmer and simmer.  Simmer some more. 

Now is a good boil some pasta.   

Plated, our dinner starts with a heaping pile of tender spaghetti (every time I type it I say it in my head like Giada).  

Warm meat chili.  And toppings!  We’ll add all of them.  Every simple one of them, starting with chopped white onions.  

Cheddar cheese… and you know more is more is more, so do your thing. 

And because this is chili, a few obligatory red kidney beans.  

It’s deeply comforting.  Are you picking up that vibe?  Get some. It’s a very good plan. 

The recipe below is generous.  Rest easy knowing that the chili freezes well (separated from the pasta), or you can cut the recipe in half with equal success.  

Photos with my dear friends: Jon Jon. 

Print

Cincinnati Chili

  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes

Ingredients

  • 2 tablespoon vegetable oil
  • 1 large onion, finely chopped (about 1 1/2 cups), some onions reserved for topping
  • 5 garlic cloves, minced
  • 2 pounds ground beef
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 2 tablespoons tomato paste
  • 1 tablespoon worcestershire sauce
  • 2 tablespoon apple cider vinegar
  • 1 15-ounce can tomato sauce
  • 2 cups beef broth
  • 2 bay leaves
  • 1 pound spaghetti, cooked for serving
  • finely grated sharp cheddar cheese
  • drained canned kidney beans, for serving

Instructions

  1. In a large Dutch oven, heat the oil over medium-high heat. Add the onions and garlic and cook for for a couple of minutes, until the onions begin to soften. Five minutes should do.
  2. Add the ground beef and use the back of a spoon or spatula to break the ground beef up as it cooks. Saute until the beef is cooked through. Drain off the excess fat and discard.
  3. Add the spices and tomato paste. Stir to combine.
  4. Add the tomato sauce, beef broth, worcestershire, vinegar, and bay leaves. Stir all that in too.
  5. Reduce the heat to low and allow the chili to simmer, uncovered, for 45 minutes to 1 hour. Stir occasionally until lovely and thickened.
  6. For serving, spoon generously into bowls. Top with chopped onions, grated cheddar cheese, and a few spoonfuls of kidney beans. Enjoy warm.
  7. Store chili in an airtight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 12

Reader Interactions

Comments

  3. Don’t know about the chili but I just saw The Washington Post vote your Brown Butter Chocolate Chip Cookie as THE BEST! It’s in a fun video. Congrats!! But, of course, we already knew it. :)

    Reply

  5. I grew up in Northern Kentucky, but, have moved around a bit. Seeing your Cincinnati Chili post made me smile! Cincinnatians do love their chili parlors, but, many of us have a family recipe, too, and most of us just toss all the ingredients into one pot, sort of stir/smoosh it all together, then, simmer away for about three hours. My children are picky about “bits” in their food, so, I don’t even chop the onions; I toss them in, peeled and whole, then pull them out at the end of the cooking time. I hope that someday you’ll try adding chocolate, Joy; it really does give a rich depth. Thanks for the post!

    Reply

  7. I was so excited to see this recipe pop up in my Instagram feed! My sister recently moved to the Cincinnati area, and before I went to visit I was told chili on spaghetti was one of the regional food specialities. I didn’t think much of it, until we got off the freeway exit for her home and immediately saw a Gold Star Chili and a Skyline Chili. I ended up not trying it until I was at the airport heading home, but this looks so much better! :) I look forward to making this!

    Reply

  8. I live next door to Skyline and pass three other chili places on the way to work and none use chocolate in their recipes that I’ve ever heard of.

    Reply

  10. Hooray for Cincinnati Chili! I know many people roll their eyes or turn up their culinary noses at it, but my Mom grew up in Cincinnati and acquired a recipe when she moved away. I grew up eating it all winter long. This chili is true comfort food for me! It always feels like home.

    Reply

  11. Laura above speaks the truth about Cinncy Chili “Rules” – the chili parlors there are just so Heckin good! But another way we have done this… is to use the leftover spaghetti sauce from that huge pot of it you made & can’t think of eating it AGAIN, and use the spices to freshen up the sauce & serve it Cinncy Style!

    Reply

  12. I always go for a 3-way and crumble the meat raw into the liquid. Such a wonderful treat for the winter, and you can freeze it and pull it out on a busy night. I’m with Laura on the finely grated cheese.. so fluffy and wonderful.

    Reply

  13. My family lived in Cincinnati for a brief period and our main takeaway was the chili. I’m mostly vegetarian now and have also made it with lentils. Thanks for sharing it with the world!

    Reply

  14. Yay for Cincinnati, and and attempt at our Cincinnati style chili! As a Cincinnatian far from home, I am pleased. (especially Cincinnatians never make our chili, but just go to a “chili parlor” and eat it, on hot dogs or spaghetti, for a quick meal.) But you still need a few tweaks. 1) The chili shouldn’t be thick. 2.) The toppings go UNDER the meat sauce and cheese. Always. No exceptions. 3) FINELY shredded or micro grated cheese, please. It should look like a cloud. 4) Oyster crackers, always on top or on the side. 5) Hot sauce on the side makes it even better. 6) Don’t be afraid of a little cocoa powder in the mix…and to truly be authentic, run some of the chili through a blender to get it a little finer. 7) The ways are 3-way is just the 3 items: spaghetti, sauce, cheese, 4-way is add onions or beans, 5-way is all of the above.

    Reply

    • Yes, Laura! I’m a Cincinnatian too. All your tips are correct. I have never made Cincinnati chili because there are 3 restaurants that make it near my house within like 3 miles so I suppose I am not an expert. I have heard however, that some people actually boil the ground beef to get that special texture. Sounds kinda gross but probably works. Also, a big tip that I’ve seen non-natives do all the time- NO MIXING it all up! Cut straight through the layers with the side of your fork, load up your fork and eat.

      Reply

      • I am not from Ohio, but my twin lives there now and worked at Gold Star Chili for years. They boil their meat and that’s how I make it too. My Italian husband loves it lol, although he does like to mix it (can’t take the Italian out of him too much!!)

        Reply

      • Thanks again for posting this–sorry if my prior post came off as negative. It really does make me happy to see Cincinnati featured in any way! Skyline and Gold Star (the two main chains) were just such institutions of my child/teen years—we didn’t ask to go to McDonalds, but Skyline; teens go for Cincinnati chili after football games, etc. etc…that I have strong feelings apparently! I enjoy your site greatly!

        Reply

    • Long-time reader, rare commenter here. Seconding this, and I know it’s counter-intuitive, but you have to boil the meat, not brown it. I’m the weirdo Cincinnatian who likes the flavor but not the sodium or greasiness of the chili-parlor stuff, and the only recipe I’ve ever found to have the authentic meat-boiling element was The Joy of Cooking, of all places. So now I can make my own less-greasy version. Chocolate’s a must, in my opinion, and it should be served with oyster crackers and (optional) Tabasco sauce.

      Reply

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