📝 About This Recipe
A legendary regional specialty from the heart of Ohio, Cincinnati Chili is a unique, Mediterranean-spiced meat sauce that defies traditional chili expectations. Characterized by its fine, velvety texture and warm aromatic notes of cinnamon, cloves, and cocoa, this dish is a savory-sweet masterpiece born from Greek immigrant traditions. It is best enjoyed piled high over a bed of spaghetti or nestled onto a hot dog, always crowned with a mountain of finely shredded cheddar cheese.
🥗 Ingredients
The Meat Base
- 2 pounds Lean Ground Beef (85/15 or 90/10 lean ratio works best)
- 1 quart Water (cold)
- 2 cups Beef Broth (low sodium)
The Aromatics and Spices
- 1 large Yellow Onion (very finely minced or grated)
- 3 cloves Garlic (minced)
- 15 ounces Tomato Sauce (plain canned sauce)
- 1/4 cup Chili Powder
- 1.5 teaspoons Ground Cinnamon
- 1 teaspoon Ground Allspice
- 1/2 teaspoon Ground Cloves
- 1 teaspoon Ground Cumin
- 1 tablespoon Unsweetened Cocoa Powder (provides depth and color)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Worcestershire Sauce
- 1 piece Bay Leaf
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat)
For Serving (The 'Ways')
- 1 pound Spaghetti (cooked and kept warm)
- 1 pound Mild Cheddar Cheese (finely shredded into 'feathers')
- 15 ounces Red Kidney Beans (canned, rinsed and warmed)
- 1/2 cup White Onion (finely diced)
- 1 bag Oyster Crackers (for topping)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the raw ground beef, cold water, and beef broth. Do not brown the meat first; this is the secret to the authentic fine texture.
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2
Use a whisk or a potato masher to break the raw beef into very small particles until it is completely suspended in the liquid with no large chunks remaining.
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3
Bring the meat and water mixture to a boil over medium-high heat, stirring frequently. Once boiling, reduce the heat to low and let it simmer for about 30 minutes.
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4
Skim off any excess fat that rises to the surface during the initial simmer using a large spoon or a fat skimmer.
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5
Stir in the tomato sauce, minced yellow onion, and minced garlic. Mix well to combine.
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6
Add the chili powder, cinnamon, allspice, cloves, cumin, cocoa powder, cayenne, salt, and black pepper. Stir until the spices are fully incorporated.
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7
Add the apple cider vinegar, Worcestershire sauce, and the bay leaf. The vinegar helps tenderize the meat further and balances the warm spices.
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8
Simmer the chili uncovered over low heat for 1.5 to 2 hours. The chili should thicken but remain somewhat soupy compared to Texas chili.
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9
If the chili becomes too thick, add a splash of water or broth. If it is too thin, continue simmering until the desired consistency is reached.
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10
Remove the bay leaf before serving. For the best flavor, let the chili cool completely and refrigerate overnight, then skim the solidified orange fat off the top the next day before reheating.
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11
Prepare your spaghetti and warm the kidney beans. To serve '5-Way': Place a bed of spaghetti on a plate, top with a generous ladle of chili, then a layer of beans, then diced onions, and finally a massive mound of shredded cheese.
💡 Chef's Tips
Never brown the meat; boiling the raw beef in liquid is the only way to achieve the signature fine-grain texture. For the most authentic experience, use a hand-cranked grater to shred the cheddar cheese into very thin, airy 'feathers' so it melts slightly on the hot chili. If possible, make the chili 24 hours in advance. The flavors deepen significantly after resting in the refrigerator. Adding a small piece of dark chocolate or extra cocoa powder can enhance the richness without making the dish sweet. Use a potato masher during the first hour of cooking if you notice any clumps forming; the goal is a sauce-like consistency.
🍽️ Serving Suggestions
3-Way: Spaghetti, chili, and a mountain of cheese. 4-Way: Add either diced onions or warm kidney beans to a 3-Way. 5-Way: The works—spaghetti, chili, beans, onions, and cheese. Cheese Coney: A hot dog in a steamed bun with mustard, chili, onions, and cheese. Serve with a side of oyster crackers and a bottle of hot sauce to cut through the richness. Pair with a local root beer or a crisp pilsner to balance the aromatic spices.