Cincinnati Chili

Ground Beef and tomatoes are simmered together with a unique blend of spices to create the iconic Cincinnati Chili recipe. Make it at home and serve in a bowl, over spaghetti, or warmed hotdogs. The coneys are the best and your kitchen will smell amazing!

We all have special dishes we delight in because they mean home. I have been making this recipe for decades and spreading the joy with friends and family. I have a few hometowns because of moving as a child, but Cincinnati was my first and therefore as chili goes, Cincinnati Chili is the only chili.

For those of you who haven’t been there, or don’t have a clue what I mean when I say Cincinnati chili… it is a joy to introduce you! First, the name is sort of a misnomer for those who haven’t had the pleasure, so suspend your pre-conceived notions for a moment. Because in Cincinnati, chili looks like this:

This chili recipe is mostly synonymous with a chain that serves it by the barrel full – Skyline Chili. Of course, when we moved, we didn’t have the luxury of a Skyline Restaurant. So, a long, long time ago, my mother and I set about figuring out the secret.

With the help of some sleuthing, taste testing, and a 1980s article from the Cincinnati Inquirer, we put together a version that had all of the dark, smoky flavor we loved. Everyone should be able to enjoy this fabulous chili, no matter where you live!

I always tell people who haven’t had the pleasure of this chili before, that they need to throw out their preconceived notions of what chili is. I find that when people expect one thing and don’t get it, it can ruin the experience of something new.

What Makes Cincinnati Chili different?

Cincinnati chili is like Texas chili’s very lost cousin. There is enough resemblance to maybe be in the same family, but far enough apart to note the striking difference.

Compared to other chili styles, this chili has a very smoky, dark, and slightly sweet taste. It makes use of a unique combination of chocolate or cocoa, cinnamon, and cloves. There is definitely a subtle Mediterranean flavor to it, but don’t let that color your judgment before trying it.

Traditionally served over spaghetti, you choose from a few toppings. It is THE BEST chili over hotdogs, period.

Ingredients and Notes

Here is an overview of the grocery list needed for the chili and notes on any substitutions or additions. for toppings.

For the Chili

Tomato Sauce or Whole Canned Tomatoes – I prefer whole canned tomatoes for a slightly chunkier or more textured chili, but I have seen other variations use tomato sauce.

Ground Beef – The ground beef is broken up very fine for this chili. If you want to get it evenly small, I recommend popping it into a food processor for a few seconds after the meat is browned. You can use ground turkey or other ground meats if you desire.

Spices – The spices are what gives this chili it’s distinctive flavor. I wouldn’t substitute any of them. However, you can skip the cayenne if desired although it doesn’t provide much heat.

Unsweetened Cocoa – This is one of the secret ingredients that surprises people. If you don’t have cocoa, you can substitute unsweetened chocolate. I wouldn’t use a chocolate bar as that may be too sweet.

Toppings / Additions

Spaghetti – People outside of Ohio think it odd that we serve our Chili over spaghetti noodles, but it is our distinction.

Cheddar Cheese – shredded mild or sharp cheddar is perfect.

Yellow Onions – These are traditionally diced and served on top of the chili. I do give instructions for my version which includes cooking the onions in the pot.

Dark Red Kidney Beans – These are a must for me, personally. The dark red ones are the best, however I have made it with plain red beans in a pinch.

Oyster Crackers – My personal favorite for topping a yummy bowl or pile of spaghetti.

Step by Step Recipe (My Family Version)

The more widely known skyline-style recipe is included in the recipe card below. I have done this in order to stave off any comments that my recipe is not authentic. However, my mother and I have been making this chili for MANY DECADES and, like many family recipes, have made changes over the years.

I have included these changes in the notes of the recipe card as well.

Step One: In a large pot over medium heat, brown the ground beef and onions. Cut into small pieces as you cook. This chili is traditionally ground up rather fine. At home, I tend to break up the beef by hand in the pan so it is heartier than what you would find at a chain. Cook until the beef is browned and the onions are translucent. (Photo 1)

Step 2: Add water and bring to a simmer.

Step 3: I crush the whole tomatoes up slightly but they will continue to break up as it cooks. The tomatoes and liquid go into the pot. I add all of the rest of the ingredients as well. Simmer on low, uncovered, for 2 hours (Photo 2)

Step 4: I add one (1) 14.5oz can of dark red kidney beans and the liquid into the pot. If there is any change I most recommend, this is it. It makes a noticeable difference to the chili and tastes amazing. Cook for about 15 minutes more or until the kidney beans are warmed up. (Photo 3)

Can also be made in the slow cooker if you brown the meat first. The long cooking time helps the chili to develop the flavors.

How to Serve

• 3-Way. Serve chili over spaghetti noodles and top with mounded shredded cheddar cheese.
• 4-Way. A 3-way plus diced yellow onions.
• 5-Way. A 3-way plus diced yellow onions and dark red kidney beans.
• In a bowl. Add oyster crackers, shredded cheddar cheese, and onions or additional dark red kidney beans.
• Coneys. MY FAVORITE! Serve a warm hot dog in a bun smothered with chili. Top with shredded cheddar cheese, onions, and/or dark red kidney beans if desired.
• A burrito. Rolled soft tortilla filled with chili, tomatoes, lettuce, shredded cheddar cheese and sour cream.

Storage and Make Ahead

Store: Leftovers are amazing! Store in an airtight container or ziplock bag in the refrigerator. You can store topped over spaghetti or separate. The recipe is good for 4-5 days. I personally skim off the layer of solidified orange grease before reheating.

Reheat: You can also reheat individual servings in the microwave by transferring to a microwave safe bowl and microwaving for 60 seconds. Continue to microwave at 30 second intervals until heated through. Add toppings as desired.

Freeze: This is a wonderful freezer meal. Freeze in an airtight container or ziplock bag. Lasts 4-6 months if well sealed. When you are ready to use, thaw in the fridge overnight and then warm on the stove over medium heat until piping hot.

Looking for More Home Cooked Meals? Check these out:

• Sausage Stuffed Shells
• Chicken Cacciatore
• Creamy Chicken Marsala Bake
• Baked Teriyaki Salmon

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