Easy Cincinnati Chili

What is Cincinnati Chili?

Cincinnati Chili is not quite the same thing as the big bowl of beef-and-bean chili you might serve with cornbread.

Think of it more like a rich, finely textured, seasoned meat sauce. The flavor is savory with a subtle sweetness and those signature warm spices that make you stop and wonder exactly what’s in it.

Then comes the fun part: Cincinnati Chili is traditionally served over spaghetti and ordered by “the Way”.

• A 2-Way is spaghetti topped with chili.
• A 3-Way adds a generous pile of shredded cheddar cheese.
• A 4-Way adds either diced onion or kidney beans.
• A 5-Way goes all in with spaghetti, chili, cheese, onion and kidney beans.
• A few oyster crackers on the side never hurt either.

If you’re searching for a homemade Skyline Chili recipe, this version has that same Cincinnati-style combination of spiced beef, spaghetti and plenty of cheddar, but it isn’t intended to be an exact restaurant copycat. My version is streamlined for an easy weeknight dinner and uses espresso powder to deepen the sauce rather than chocolate.

Ingredients for Cincinnati Chili

You don’t need anything particularly fancy here. The magic is really in the combination of everyday ingredients.

• Ground Beef – I use ground beef and break it into very fine crumbles so the finished chili has more of a sauce-like texture. A lean ground beef works especially well since you don’t want the chili to feel greasy. Ground turkey can also work, although the flavor will be a little lighter.
• Onion and Garlic – These form the savory base of the chili. Chop the onion fairly fine so it almost disappears into the sauce as it cooks.
• Tomato Sauce and Beef Stock – Tomato sauce creates the smooth base while Beef Stock thins the sauce just enough to give Cincinnati Chili its characteristic saucy consistency. Chicken stock can work in a pinch, although beef stock gives you a richer flavor.
• Chili Powder and Warm Spices – Chili powder, cinnamon, cumin, allspice and cloves give Cincinnati style chili its distinctive flavor. It sounds unusual if you’re used to traditional chili, but trust the process. Try not to skip the allspice or cloves because even a small amount adds a lot of character.
• Worcestershire Sauce and Apple Cider Vinegar – Worcestershire adds savory depth while vinegar keeps the sauce from tasting heavy or overly sweet. Red wine vinegar can be substituted for the cider vinegar.
• Brown Sugar – Just enough to round out the acidity of the tomato and complement the warm spices. Light or dark brown sugar will both work.
• Espresso Powder – My little shortcut for adding deeper, more complex flavor without making the chili taste like coffee. Some Cincinnati Chili recipes use cocoa or unsweetened chocolate instead, so unsweetened cocoa powder is another option if that’s what you have.
• Spaghetti – Cincinnati Chili and spaghetti are a package deal around here. Regular spaghetti is my first choice, but thin spaghetti works too.
• Cheddar Cheese – And don’t be shy with it. Finely shredded cheddar melts into the hot chili and gives you that signature Cincinnati Chili experience.
• Optional Toppings – Diced onion, kidney beans and oyster crackers let everyone customize their own bowl.

How To Make Cincinnati Chili

This is much easier than the long ingredient list makes it look. Once everything is in the pot, most of the work is just letting it simmer.

1. Brown the beef. Cook the ground beef with the onion and garlic, breaking the meat into very small crumbles as it cooks. You want it finely textured rather than big and chunky. Once there’s no pink remaining, drain off any excess grease.
2. Build the sauce. Stir in the tomato sauce, beef broth, chili powder, cinnamon, cumin, allspice, cloves, Worcestershire sauce, cider vinegar, brown sugar, espresso powder, salt and pepper. At this point the sauce will look fairly loose, which is exactly what you want.
3. Let it simmer. Bring everything just to a gentle boil, then turn the heat down and simmer uncovered. Give it a stir every so often. After about 25 to 30 minutes, the sauce should be darker, fragrant and slightly thickened while still loose enough to spoon easily over pasta.
4. Build your bowl. Spoon the hot Cincinnati Chili over spaghetti and pile on the shredded cheddar. Add diced onion, beans and oyster crackers if you’re going for the works.

How to Store Cincinnati Chili

• Refrigerator – Allow the Cincinnati Chili to cool, then transfer it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. For the best texture, store the chili separately from the cooked spaghetti.
• Freezer – Cincinnati Chili freezes beautifully. Cool it completely and transfer it to a freezer-safe container or freezer bag. Freeze for up to 3 months. I recommend freezing the chili without the spaghetti, cheese or other toppings.
• To Reheat – Thaw frozen chili overnight in the refrigerator, then warm it gently in a saucepan over medium-low heat. If it has thickened in the refrigerator, stir in a splash of beef broth or water until it’s back to that loose, spoonable consistency.
• Make Ahead – You can make the entire chili a day or two in advance and refrigerate it. Reheat it while you cook fresh spaghetti, then add the toppings just before serving.

What to Serve With Cincinnati Chili

Because you’ve already got spaghetti, beef and cheese happening in one bowl, I like to keep everything else pretty simple.

Try serving it with:

• Oyster crackers
• A crisp house salad
• Roasted vegetables
• Sautéed green beans
• Garlic bread
• A simple cucumber onion salad

For game day, skip the formal sides and turn dinner into a Cincinnati Chili bar with spaghetti, hot dogs, kidney beans, diced onions, cheddar cheese, hot sauce and plenty of oyster crackers.