Authentic Cincinnati Chili: Ohio’s Legendary Comfort Food Recipe

Authentic Cincinnati Chili

Cincinnati chili is a rich, warmly spiced Ohio-style comfort food that’s perfect for feeding a crowd. Serve it piping hot over spaghetti or try it “4-Way” with chopped onions and shredded Cheddar cheese for a classic skyline experience.

Ingredients for Cincinnati Chili

• 2 pounds lean ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 (8 oz) can tomato sauce
• 2 tablespoons tomato paste
• 4 cups water
• 2 tablespoons chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper

Instructions to Make Authentic Cincinnati Chili

1. Brown the beef: In a large, heavy-bottomed pot over medium heat, add the ground beef. Cook until no pink remains, breaking up large pieces with a wooden spoon. Tip: Drain excess fat to keep the chili lean.
2. Sauté aromatics: Add chopped onion and minced garlic. Sauté until translucent, about 5 minutes, stirring frequently.
3. Build the base: Stir in tomato paste until well combined, then add tomato sauce and water.
4. Spice it up: Sprinkle in chili powder, cinnamon, cumin, allspice, cloves, and the bay leaf. Pour in Worcestershire sauce, then season with salt and pepper.
5. Simmer low and slow: Bring to a gentle simmer, cover partially, and cook on low heat for 3 hours. Stir every 30 minutes to prevent sticking and meld flavors.
6. Adjust and finish: Remove the bay leaf. Taste and adjust salt or spices as desired.
7. Serve classic-style: Spoon chili over hot spaghetti for a 2-Way. Top with diced onions for a 3-Way, shredded Cheddar for a Cheese Coney twist, and both for a 4-Way.
8. Store or reheat: Leftover chili keeps 4–5 days in the fridge; freeze portions for up to 3 months. Reheat gently on the stovetop or in the microwave.

Nutrition Facts (per serving)

• Calories: 251 kcal
• Protein: 27 g
• Carbs: 7 g (Fiber 3 g, Sugar 3 g)
• Fat: 12 g (Saturated 5 g)
• Cholesterol: 81 mg
• Sodium: 723 mg

Tips & Variations for Cincinnati Chili

• Make it vegan: Swap ground beef for crumbled TVP or lentils and use vegetable broth.
• Spicy kick: Add a pinch of cayenne or chipotle powder.
• Rich depth: Stir in 1 ounce unsweetened cocoa powder or a square of dark chocolate.
• Slow cooker: After browning beef and aromatics, transfer to a slow cooker and cook on Low for 6–8 hours.

Enjoy your authentic cincinnati chili.