This post was originally published on May 3, 2011. It received a small refresh with new photos and a printable recipe. Enjoy!
Three weeks of rain, mixed precipitation, and unusually cold temperatures left us feeling gloomy. The boys and I decided we wouldn’t let the weather win. To fight the endless drizzle and gray skies, we turned to one of the most comforting remedies we know:
EATING!
We ignored the dreary sky and focused on a big, hearty bowl of Cincinnati chili. One spoonful and you’ll forget the weather for a while. If you haven’t tried Cincinnati chili, or haven’t heard of it, here’s a quick introduction to this unique and deeply satisfying regional dish.
Cincinnati chili is all about meat — lots of it — combined with onions, garlic and a spice blend that may surprise you: unsweetened chocolate, cinnamon, and nutmeg join more familiar seasonings like chili powder, salt, and pepper. Before you recoil at the idea, remember that those flavors are often used together in traditional Mexican moles, and in this chili they create complexity rather than sweetness. You won’t be able to pick out each spice on its own; instead you’ll notice a rich, layered aroma that makes you reach for a fork immediately.
Another defining characteristic of Cincinnati chili is how it’s served: over spaghetti and eaten with a fork. Regulars have preferred “ways” to order it. Common options include:
- two-way: spaghetti and chili
- three-way: spaghetti, chili, and shredded cheese
- four-way: spaghetti, chili, shredded cheese, and diced onions
- four-way bean: spaghetti, chili, shredded cheese, and beans
- five-way: spaghetti, chili, shredded cheese, diced onions, and beans (sometimes served with oyster crackers)
Other popular variations are:
- cheese coney: a hot dog topped with chili, shredded cheese, diced onions, and mustard
- chili cheese fries: French fries topped with chili and shredded cheese
These indulgent combinations aren’t light, but they are deeply satisfying — perfect comfort food on a cold, wet day.
I’ve enjoyed all of the above versions, and I’ve mastered a homemade Cincinnati chili that I’m proud of. The balance of spices, the fine texture of the meat, and the way the chili clings to spaghetti, fries or hot dogs make it extremely versatile.
Insider tip: If you want the authentic experience in a Cincinnati chili parlor, don’t twirl the spaghetti. Locals typically cut it with the side of a fork so the noodles stay manageable under the chili. It’s one of those small details that marks you as a local — or helps you blend in when you’re trying to.
Cook’s Notes
- For the best flavor, make Cincinnati chili a day ahead. Like many chilis and stews, its flavors deepen after resting. It’s worth the wait.
- This chili freezes well, so make extra and enjoy quick chili dogs or chili fries later.
- When browning the meat, break it into very small pieces and continue to break it down as the chili simmers if you prefer a fine texture.
- Rinsing cooked spaghetti with hot water before serving helps the noodles remain separate and move freely in the chili — this is how it’s commonly served in Cincinnati and adds to the experience.
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Cincinnati Chili
Rebecca Lindamood
15 mins
2 hrs
2 hrs 15 mins
Ingredients
Ingredients for the chili:
- 2 tablespoons peanut or vegetable oil
- 3 pounds lean ground beef (or venison)
- 1 quart cold water
- 2 large onions, peeled and diced
- 3 cloves garlic, peeled and minced or crushed
- 1 (6-ounce) can tomato paste
- 1 1/2 tablespoons cider vinegar or red wine vinegar
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chili powder
- 5 bay leaves
- 1 1/2 tablespoons unsweetened cocoa powder (preferably Dutch-processed)
- 2 teaspoons cayenne pepper (reduce if you don’t like spice)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon grated nutmeg (preferably fresh)
- Salt and pepper to taste
Ingredients for serving:
- Cooked spaghetti, rinsed with hot water
- Grated cheddar cheese
- Diced onions
- Chili beans, heated
- Optional: oyster crackers to soak up liquid
Instructions
- Heat the oil in a heavy pot and brown the beef, breaking it into very small pieces.
- Add the onions and water and bring to a boil.
- Reduce to a simmer, add all remaining ingredients, and let simmer 1 1/2 to 2 hours, or until the chili reaches the desired thickness.
- Adjust with salt and pepper to taste and remove the bay leaves before serving.
- Serve over spaghetti with finely shredded cheddar cheese, chopped onions, and kidney beans on top.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use with your preferred nutrition calculator.
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Originally posted on May 3, 2011.