Cincinnati Chili Recipe

This homemade Cincinnati Chili recipe is a unique twist on traditional chili simply made with a variety of common spices and a secret ingredient, chocolate, that gives it the authentic flavors it’s known for.

Best Cincinnati Style Chili Recipe

Years and years ago my sweet friend, Barb, introduced me to Cincinnati Chili. I remember it like it was yesterday!

We used to be able to buy a seasoning packet at the grocery store that you just added the water, tomato paste and ground beef.  But when I moved away from NC, I couldn’t find them anywhere in my area so I started testing recipes to make it myself and finally mastered it!

You just have to try it if you never have.  It has such a unique flavor. And the smell that fills your house while cooking is divine.  Every time I make it, they come through the door with an “AHHHH, I know what we are having for dinner smile”.

Ingredients for Cincinnati Chili

The complete list of ingredients with amounts are listed in the full recipe card below.

• Ground beef – I use 90-95% lean ground beef.  You can use 85% but it may have more grease to skim off the top.
• Tomato paste – 1 small can
• Unsweetened chocolate – It just ½ a square of baking chocolate
• Chili powder
• Apple cider vinegar – Any brand will work my favorite is Bragg’s.
• Ground cinnamon
• Garlic powder – feel free to use 3-4 cloves of fresh minced garlic if you’d like
• Ground cumin, Allspice, Ground cloves, Salt and pepper
• Red pepper flakes – Use more or less if you’d like.

How to Make Cincinnati Chili

Step 1: Add water to a large pot or dutch oven.

Step 2:. Add the tomato paste and chocolate and heat of medium heat stirring to mix about 3 minutes. (I press the tomato paste with a fork)

Step 3: Add the all other ingredients

Step 4:Next, crumble the raw ground beef directly into the pot. I break it into small pieces and then stir to break it up more. This is what gives it the fine texture it is known for.

Then I press it against the sides of the pot to continue to crumble it. It will become very fine which is what you want.

Step 5: Turn heat up to bring to a boil and once boiling, turn the heat down to low and simmer.

Step 6: Cook uncovered for 1 to 1 ½ hours stirring often. You will want it to thicken substantially.

Serve over thin spaghetti and any optional topping below.

Different “Ways” to Eat Skyline Chili

Cincinnati Chili, also known as skyline chili. It’s famous for the different “ways” you can serve it or order it at a restaurant. My family usually likes it with served over spaghetti with just cheese, which is 3-way.  

• 2-way = spaghetti and chili
• 3-way = spaghetti, chili, and topped with cheese
• 4-way = spaghetti, chili, onions OR red kidney beans, with cheese 
• 5-way = spaghetti, chili, onion AND red kidney beans, and the cheese

Bonus toppings: Hot sauce or oyster crackers.

How to Store Leftovers

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freeze: Let the chili cool completely, then place it to a freezer-safe container or bag. It can be frozen for up to 3 months.

Reheat: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. If frozen, thaw in the refrigerator overnight before reheating.

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Easy Cincinnati Chili Recipe

This homemade Cincinnati Chili recipe is a unique twist on traditional chili simply made with a variety of common spices and a secret ingredient, chocolate, that gives it the authentic flavors it's known for.

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 8 servings

Calories: 168kcal

Author: Sherri Hagymas

Ingredients

• ▢ 5 cups water
• ▢ 6 ounces tomato paste 1 small can
• ▢ .5 ounces unsweetened baking chocolate ½ a square
• ▢ ¼ cup chili powder
• ▢ 2 tablespoons apple cider vinegar
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon cumin
• ▢ ¼ teaspoon allspice
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon black pepper
• ▢ ¼ teaspoon red pepper flakes
• ▢ 1 ½ pound lean ground beef I use 93%

Instructions

• Add the 5 cups of water in a large pot.
  5 cups water
• Add the tomato paste and chocolate and heat on medium heat, stirring to mix for 2- minutes. (I press the tomato paste with a fork)
  6 ounces tomato paste, .5 ounces unsweetened baking chocolate
• Add the spices and vinegar.
  ¼ cup chili powder, 2 tablespoons apple cider vinegar, 1 teaspoon cinnamon, 1 teaspoon garlic powder
• Next, crumble the raw ground beef into the pot. I break it into small pieces and then stir to break it up more. Then I press it against the sides of the pot to continue to crumble it. It will become very fine which is what you want.
• Bring to a boil, then reduce the heat to med-low and simmer.
• Cook uncovered for 1 to 1 ½ hours stirring often. It will thicken substantially.
• Serve over thin spaghetti with optional toppings mentioned in the notes.

Notes

Optional toppings for traditional Cincinnati Chili
2-way: chili and spaghetti
3 -way: chili, spaghetti, and shredded cheddar cheese
4-way: chili, spaghetti, cheese, and onions
5-way: chili, spaghetti, cheese, onions, and red kidney beans

Nutritional information does not include optional toppings.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 9g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 355mg | Potassium: 685mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2540IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 4mg

Nutritional Disclosure

Nutrition information is automatically calculated and should only be used as an approximation.

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