Authentic Cincinnati Chili Recipe: 5-Way Comfort Classic
I’m about to share something that might make traditional chili purists cringe a little, but hear me out. Cincinnati chili isn’t your typical bowl of hearty, thick chili—it’s this wonderfully weird, thin, almost sauce-like concoction that gets ladled over spaghetti and built into something magical called a “5-way.” Trust me, once you understand the method behind what seems like madness, you’ll discover why this quirky regional favorite has such a devoted following.
Why You’ll Love this Authentic Cincinnati Chili
Every home cook deserves a chili recipe that breaks all the rules, and Cincinnati chili does exactly that with its rebellious blend of warm spices and unexpected chocolate.
I’m talking about cinnamon, allspice, and actual chocolate in your chili. Sounds weird, right? Trust me on this one.
This isn’t your typical bowl of red. It’s thinner, more sauce-like, and meant to cascade over spaghetti noodles like the world’s most interesting pasta sauce.
The spice blend creates this almost Middle Eastern warmth that’ll make you question everything you thought you knew about chili.
Plus, you get to stack on five different toppings.
What Ingredients are in Authentic Cincinnati Chili?
The magic of Cincinnati chili starts with a surprisingly simple pantry raid. You probably have most of these ingredients sitting around already, which makes this recipe even more appealing when you’re craving something different for dinner.
What sets this chili apart isn’t some exotic ingredient you’ll hunt down for weeks. It’s how everyday spices get together and throw the most unexpected flavor party in your kitchen.
For the Chili:
- 2 pounds ground chuck
- 2 medium onions, finely chopped
- 1 quart water
- 2 (8-ounce) cans tomato sauce
- 4 tablespoons chili powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cloves
- 1/2 ounce unsweetened chocolate
- 2 tablespoons cider vinegar
- 1 bay leaf, crumbled
- 2 teaspoons Worcestershire sauce
- 4 drops Tabasco sauce
- 2 beef bouillon cubes
For Serving (Optional):
- Cooked spaghetti noodles
- Finely grated cheddar cheese
- Chopped raw onion
- Cooked kidney beans
- Oyster crackers
Ground chuck works best here because you want that beefy flavor without too much grease. The fat content is just right for creating a rich base without making your chili swim in oil.
Don’t stress if you can only find ground beef, just drain it well after browning.
That half-ounce of unsweetened chocolate might seem random, but it adds this subtle depth that makes people wonder what your secret ingredient is. Baker’s chocolate works perfectly, and you can eyeball it if you don’t have a kitchen scale.
The spice blend is where things get interesting.
Cinnamon and allspice give it that warming, almost holiday-cookie vibe, while the cloves add an aromatic punch.
If your spices have been sitting in your cabinet since the last presidential election, this might be the perfect excuse to refresh your spice rack.
How to Make this Authentic Cincinnati Chili
Making Cincinnati chili is like learning to ride a bike, except the bike is made of spices and the destination is flavor town. The process might seem backwards if you’re used to traditional chili making, but trust me on this one.
Start by bringing 1 quart of water to a rolling boil in your largest pot. While most chili recipes have you browning the meat first, Cincinnati chili breaks all the rules. Add your 2 pounds of ground chuck directly to that boiling water and stir like your life depends on it. You want to break up every clump until the meat looks like it’s swimming in a beefy soup rather than forming those stubborn little meatballs.
Once your beef is completely separated and no longer pink, it’s time for the flavor avalanche. Add both 8-ounce cans of tomato sauce, your 2 finely chopped onions, and every single spice on that ingredient list. We’re talking 4 tablespoons of chili powder, 2 teaspoons each of ground cinnamon, ground cumin, and paprika, plus all those smaller measurements that make your spice cabinet look like it exploded.
Don’t forget that half-ounce of unsweetened chocolate, 2 tablespoons of cider vinegar, your crumbled bay leaf, 2 teaspoons of Worcestershire sauce, 4 drops of Tabasco, and those 2 beef bouillon cubes. Yes, it feels like you’re dumping half your pantry into one pot, but that’s exactly the point.
Now comes the hard part, which is basically doing nothing for a really long time. Reduce the heat and let this beautiful mess simmer uncovered for 2 to 3 hours. The goal is to get it thick enough that a spoon can almost stand up in it, though mine usually needs the full 3 hours to reach that perfect consistency.
Here’s where patience becomes a virtue you didn’t know you needed. Once your chili reaches that thick, sauce-like consistency, turn off the heat and let it cool completely. Then comes the overnight refrigerator nap, which is non-negotiable. This isn’t just about convenience; it’s about letting all those flavors get acquainted while the fat rises to the top like cream on old-fashioned milk.
The next day, skim off any fat that’s solidified on the surface. It’s oddly satisfying, like peeling dried glue off your fingers. Reheat the chili gently, and you’ll notice how the flavors have mellowed and married into something completely different from what you started with.
The beauty of Cincinnati chili lies in how you serve it, not just how you make it. The famous “ways” system turns this into an interactive dining experience where everyone can customize their bowl exactly how they want it.
Authentic Cincinnati Chili Substitutions and Variations
While purists might clutch their pearls at the thought of messing with this iconic recipe, Cincinnati chili is surprisingly forgiving when you need to make substitutions.
Can’t find unsweetened chocolate? Dark cocoa powder works, though you’ll miss that silky richness. Ground turkey replaces beef beautifully if you’re watching fat content.
I love experimenting with spice levels. Double the cayenne for heat lovers, or dial it back for sensitive palates.
Apple cider vinegar substitutes perfectly for regular vinegar, adding subtle sweetness.
Want vegetarian? Lentils or crumbled tempeh create hearty texture. The secret lies in those warming spices, not necessarily the meat.
What to Serve with Authentic Cincinnati Chili
Cincinnati chili isn’t just a dish—it’s a whole dining experience that revolves around customization.
I think of it as edible architecture, where each layer adds something special.
The classic “ways” system makes serving simple. One-way means just chili over spaghetti. Two-way adds sharp cheddar cheese, three-way includes chopped raw onions, four-way brings kidney beans into the mix, and five-way tops it all with oyster crackers.
I always set up a little station with small bowls for each topping. That way, everyone can build their perfect plate. Some folks skip the beans, others go heavy on cheese.
Final Thoughts
There’s something magical about a recipe that sparks such passionate debate.
Cincinnati chili isn’t just food, it’s identity wrapped in warm spices and memories.
Sure, purists will argue it’s not “real” chili. But who cares? When you’re twirling spaghetti loaded with that sweet, complex sauce, topped with a mountain of cheese, you’re not thinking about culinary rules.
I think that’s the beauty of regional cooking. It doesn’t need outside approval.
This dish belongs to Cincinnati the same way deep dish belongs to Chicago, completely and unapologetically.
Authentic Cincinnati Chili
Equipment
Ingredients
- 2 lbs ground chuck
- 2 medium onions finely chopped
- 1 quart water
- 2 8 ounce cans tomato sauce
- 1/2 teaspoon allspice
- 1 teaspoon garlic powder
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cloves
- 1/2 ounce unsweetened chocolate
- 2 tablespoons cider vinegar
- 1 bay leaf crumbled
- 2 teaspoons Worcestershire sauce
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 drops Tabasco sauce
- 2 teaspoons paprika
- 2 beef bouillon cubes
Instructions
- Bring water to a boil in a large pot and add ground beef.
- Stir constantly until beef is completely separated and broken up.
- Add all remaining ingredients to the pot.
- Reduce heat and simmer uncovered for 2 to 3 hours, stirring occasionally, until mixture has thickened.
- Remove from heat and allow to cool completely.
- Refrigerate overnight.
- Remove and discard any accumulated fat from surface.
- Reheat before serving.
- Serve over cooked spaghetti with desired accompaniments: finely grated cheddar cheese, chopped raw onion, cooked kidney beans, and oyster crackers.
Notes
Nutrition
Frequently Asked Questions
Can I Freeze Cincinnati Chili for Meal Prep?
Yes, I can freeze Cincinnati chili for excellent meal prep. It freezes beautifully for up to three months. I’ll thaw it overnight in the refrigerator, then reheat gently on the stovetop.
How Long Does Homemade Cincinnati Chili Last in the Refrigerator?
I’d recommend storing your homemade Cincinnati chili in the refrigerator for up to four days. Make sure you’re keeping it in an airtight container and reheat it thoroughly before serving.
What’s the Difference Between Cincinnati Chili and Regular Chili?
I’ll explain the key differences. Cincinnati chili’s sweeter and spicier with cinnamon, chocolate, and allspice. It’s thinner, served over spaghetti, while regular chili’s heartier with beans, thicker consistency.
Can I Make Cincinnati Chili in a Slow Cooker?
Yes, I’d recommend browning the ground beef first, then transferring everything to your slow cooker. Cook on low for 6-8 hours, stirring occasionally. You’ll get that same rich flavor.
Why Do You Refrigerate Cincinnati Chili Overnight Before Serving?
I refrigerate Cincinnati chili overnight because it allows the complex spices and flavors to meld together properly. The cooling process also lets fat solidify on top, making it easier to remove for a cleaner taste.