Spiced meat sauce over spaghetti with cheddar and onions
Cincinnati Chili
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Cincinnati Chili
Spiced meat sauce over spaghetti with cheddar and onions
★4.4(20)
A unique Midwestern chili with warm spices like cinnamon and allspice, served over spaghetti and topped with a mountain of shredded cheddar. Served "three-way" or "five-way."
10m
Prep Time
90m
Cook Time
100m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cincinnati chili is unlike any other chili in America—a thin, spiced meat sauce influenced by Greek and Middle Eastern flavors, served over spaghetti. It's a regional obsession.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Cincinnati Chili is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
Instructions
- 1
Crumble raw ground beef into a pot with 4 cups water, tomato sauce, and all spices. Stir to break up the meat.
- 2
Add 2 tbsp vinegar, 1 minced onion, 3 minced garlic cloves, and 1 bay leaf.
- 3
Bring to a boil, then reduce to a simmer uncovered for 1-1.5 hours until thick and saucy.
- 4
Remove bay leaf and skim any excess fat from the surface.
- 5
Serve over spaghetti (three-way) with mountains of shredded cheddar. Add diced onion and beans for a five-way.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Ground beefGround turkey for a lighter version
Use dark meat turkey for better flavor
SpaghettiHot dogs for Cincinnati-style coneys
Coney dogs are equally iconic in Cincinnati
Tips & Storage
Pro Tips
Don't brown the beef first—boiling it raw in water gives Cincinnati chili its signature fine, saucy texture.
Refrigerate overnight and skim the solidified fat for a leaner chili with deeper flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Warm over medium heat with a splash of water to thin to proper consistency.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (90mg) · 6 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates24g
Fat52g
Fiber780mg
Sugar3g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are the "ways"?
- Two-way: spaghetti and chili. Three-way: add cheddar. Four-way: add onion or beans. Five-way: all of the above.
- Why add cocoa and cinnamon?
- Greek immigrants who created this dish used warm Mediterranean spices, giving it a unique depth.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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