Cincinnati-style chili is a regional classic that’s less like a Tex-Mex chili and more like a spiced meat sauce served over spaghetti. What sets it apart is its unique blend of warm spices—think cinnamon, cocoa, and allspice—which gives the dish its signature depth and slightly sweet-savory flavour. It’s rich, comforting, and perfect for feeding a crowd.

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Table of Contents

• Ingredients you’ll need for Cincinnati chili
  
• How to make Cincinnati chili step by step
  
• Tips for success
  
• FAQ
  

Ingredients you’ll need for Cincinnati chili

Serves 4–6

Base ingredients

• 1 green pepper, seeded and quartered
  
• 1 stalk of celery, cut into 1-inch pieces
  
• 1 cooking onion, quartered
  
• 3 cloves garlic, peeled
  
• 2 tablespoons canola oil
  
• 3 tablespoons chili powder
  
• 1 tablespoon ground cumin
  
• 1 tablespoon smoked paprika
  
• 1 tablespoon cocoa powder
  
• 1 tablespoon ground cinnamon
  
• ½ teaspoon ground cayenne
  
• ½ teaspoon salt
  
• ½ teaspoon ground allspice
  
• ¼ teaspoon ground cloves
  
• ¼ teaspoon ground black pepper
  
• 3 dried bay leaves
  
• 1 can (796 ml) crushed tomatoes
  
• 1 litre beef stock
  
• 2 lb lean ground beef
  
• 300 g spaghetti
  

Garnish

• 1 cup minced white onion
  
• 2 cups grated cheddar cheese
  

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How to make Cincinnati chili step by step

1. Add the green pepper, celery, onion, and garlic to a food processor. Pulse until finely minced.
   
2. Heat the canola oil in a large heavy-bottomed pot over medium heat. Add the minced vegetable mixture and cook, stirring often, for about 5 minutes, or until softened and translucent.
   
3. Add the chili powder, cumin, smoked paprika, cocoa powder, cinnamon, cayenne, salt, allspice, cloves, black pepper, and bay leaves. Stir and cook for 1 minute to bloom the spices.
   
4. Stir in the crushed tomatoes and beef stock. Bring to a low simmer.
   
5. Add the ground beef into the pot and use a wooden spoon to break it apart as it cooks. Bring back to a simmer and continue cooking uncovered for 45 minutes, stirring occasionally. Break the beef down as finely as possible during cooking. Discard the bay leaves once done.
   
6. While the chili simmers, cook the spaghetti in a large pot of boiling salted water according to package instructions. Drain and set aside.
   
7. To serve, add a portion of spaghetti to each bowl. Top with a generous ladle of chili. Garnish with minced white onion and grated cheddar cheese.
   

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Tips for success

• Use a food processor to finely chop the vegetables for a smoother sauce texture.
  
• Simmer the chili uncovered to allow it to thicken and develop rich flavour.
  
• The spice mix is essential—don’t skip the cocoa, cinnamon, or cloves.
  
• Cincinnati chili is traditionally served in layers, often as a “three-way” (spaghetti + chili + cheese) or “four-way” (add onions or beans).
  

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FAQ

What makes Cincinnati chili different from regular chili?
It’s more like a spiced meat sauce than a chunky stew. It’s usually served over spaghetti and seasoned with warming spices like cinnamon, cocoa, and allspice.

Can I make this ahead of time?
Yes. The chili actually tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Can I substitute ground turkey or chicken?
You can, but beef is traditional and will give the most authentic flavour and richness.

Can I skip the spaghetti?
You can serve it over rice or roasted vegetables, but spaghetti is the classic base for Cincinnati-style chili.

Cincinnati Chili

Print Recipe

• Author: Andrea Buckett
• Yield: Serves 4-6

Ingredients

1 green pepper, seeded and quartered

1 stalk of celery, cut into 1” pieces

1 cooking onion, quartered

3 cloves garlic, peeled

2 tbsp canola oil

3 tbsp chili powder

1 tbsp ground cumin

1 tbsp smoked paprika

1 tbsp cocoa powder

1 tbsp ground cinnamon

1/2 tsp ground cayenne

1/2 tsp salt

1/2 tsp ground allspice

1/4 tsp ground cloves

1/4 tsp ground pepper

3 dried bay leaves

1 can (796ml) crushed tomatoes

1 litre beef stock

2lb lean ground beef

300g spaghetti

Garnish

1 cup, minced white onion

2 cups grated cheddar cheese

Instructions

1. Add the green pepper, celery, onion and garlic into a food processor and pulse until you have a finely minced mixture.

2. Heat oil over medium heat in a heavy bottomed pot.  Tip in the mixture from the food processor and cook, stirring often, for about 5 minutes or until the vegetables are softened and translucent. Add all the spices (chili powder, ground cumin, smoked paprika, cocoa powder, cinnamon, cayenne, salt, allspice, cloves ground pepper and bay leaves) and cook, stirring for another minute.

3. Stir in the crushed tomatoes and beef stock and bring it to a slow simmer.

4. Lower the ground beef into the pot and use a wooden spoon to begin breaking it apart.  Bring the mixture back up to a simmer and continue to break the beef into small bits.  Cook, uncovered, for 45min, stirring occasionally. Discard the bay leaves.

5. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to package directions until al dente. Drain well.

6. Place a portion of spaghetti into a bowl and top with the chilli. Garnish with cheese and white onions.