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This Cincinnati Chili is my absolute favorite chili recipe of all time. I grew up eating it, and it’s still one of those nostalgic meals I crave to this day. Unlike traditional chili, Cincinnati chili is savory and slightly sweet, with warm spices, a hint of chocolate, and a touch of molasses that give it its signature flavor. Though what truly distinguishes it from the chili you may be more familiar with is that it is served over spaghetti with beans and cheese. It does take some time to prepare this recipe, though most of it is hands-off time; it’s usually a dish I prepare over the weekend when we’re having friends or family over.
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“I have personally had this Cincinnati chili made by Susie (Becky’s mom)! It is wonderful and so full of flavor! I will attempt this recipe someday soon because I’ve been craving it!” -Angela Althide
The Chili You Never Knew You’d Love
This Cincinnati chili spaghetti is something I grew up on and one of my Mom’s specialties. If you’ve never tried it, you’re truly in for a treat. It’s a little bit sweet, a little bit savory, and a whole lotta yummy.
Right from the start, this Cincinnati chili is different, prepared with boiled beef instead of sautéed beef; it turns out soft and fine-textured, ready to be seasoned with an array of sweet and savory spices. As the recipe was developed by Macedonian immigrants who emigrated to Cincinnati, the spice blend leans into more Mediterranean-inspired flavors with allspice, nutmeg, and cinnamon, which are balanced by traditional chili spices.
Once the chili has simmered for two hours, I ladle it onto serving plates, and here, too, is where its uniqueness shows again; it is served over spaghetti and topped with cheese, along with a variety of other toppings. My favorite way to eat it is called the ‘5-way,’ which means with beans, onions, and shredded cheese. I also like to sprinkle my plate with oyster crackers as they’re salty, crunchy, and taste great whole or crushed on top.
I find the best time to prepare this recipe is over the weekend when I have the time or during meal prep, as it tastes even better the next day once the flavors have mingled. I can easily get 8 servings, as with the chili, spaghetti, and beans, this meal packs a punch. So it’s either a family dinner with leftovers for lunch or perfect for a game day celebration or family get-together.
Tips For Beginners
- Boil the ground beef. It is an easy way to make sure the beef comes out evenly cooked, with small crumbles. I don’t do this for every recipe, but it’s great for this chili recipe. The meat also turns out leaner than it would have if it were sautéed in oil.
- Williams Food Seasonings. My mom used both Williams Chicken Chili Seasoning and Williams Original Chili Seasoning to give the chili its unique flavor and nostalgic taste; they are a great option if you can find them.
- If you can’t find the Williams Seasonings. Use 2 tbsp of the following mixture: 1 tbsp chili powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/4 tsp freshly ground black pepper.
- Don’t omit the cocoa powder. This is another of my mom’s secret ingredients for depth and richness. You can also use a 1-oz square of unsweetened chocolate. It will melt right in and add flavor; don’t worry, the chili won’t have a chocolate taste.
- Use spaghetti. I know it sounds weird, but I promise there’s no better way to eat this Cincinnati chili than on a big bed of spaghetti.
- Any beans will work. I am partial to black and red beans, but use your favorites. Canned beans make this recipe easy to prepare. If you want to use dried beans, soak them overnight and then boil them until they are soft.
- Always include cinnamon, cocoa, cloves, and allspice. These are the spices that give the chili its unique flavor. Even if you choose not to use other seasonings.
Cincinnati Chili Spaghetti
Ingredients
For the Chili
- 3 lbs. boiled ground chuck drained
- 1 tbsp olive oil
- 1½ cups onions diced
- 1 tsp garlic diced
- 1 qt. water
- 6 oz. tomato paste
- 1½ tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- ¼ tsp ground cloves
- ¼ tsp ground cayenne pepper or crushed red pepper flakes
- 1 tsp chili powder
- 0.56 oz. Williams Chicken Chili Seasoning (½ envelope)
- 0.5 oz. Williams Original Chili Seasoning (½ envelope)
- 1 tbsp granulated sugar dissolved in ¼ cup of hot water
- 3 tsp ground cinnamon
- 1 tsp ground allspice
- 2 tbsp unsweetened cocoa powder or 1-oz. square of unsweetened chocolate
- 1 tbsp unsulphured molasses
For Serving
- 1 lb. dry spaghetti (1 package)
- 2-4 cups cheddar cheese freshly shredded
- 15 oz. black beans drained and rinsed (1 can)
- 15 oz. red beans drained and rinsed (1 can)
- 1 onion diced, raw
- 9 oz. oyster crackers (1 package)
Video
Instructions
- Place the ground beef in a deep stovetop pan and add enough water to cover completely. Break the meat apart with a wooden spoon until it is in small crumbles, and slowly bring to a boil, stirring often so the meat stays separated. Lower the temperature, cover, and simmer until the meat is brown and cooked through. Drain well.3 lbs. boiled ground chuck
- Heat a large Dutch oven with 1 tbsp of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic in the last minute of sautéeing.1 tbsp olive oil, 1½ cups onions, 1 tsp garlic
- Add all of the remaining chili ingredients (including the boiled beef), then bring to a boil.1 qt. water, 6 oz. tomato paste, 1½ tbsp apple cider vinegar, 1 tsp Worcestershire sauce, ¼ tsp ground cloves, ¼ tsp ground cayenne pepper, 1 tsp chili powder, 0.56 oz. Williams Chicken Chili Seasoning, 0.5 oz. Williams Original Chili Seasoning, 1 tbsp granulated sugar, 3 tsp ground cinnamon, 1 tsp ground allspice, 2 tbsp unsweetened cocoa powder, 1 tbsp unsulphured molasses
- Reduce the heat to low and simmer for at least 2 hours (add a little water if it starts to thicken too much).
- In the last 15-20 minutes of simmering, cook the spaghetti in a large pot of salted water according to the package instructions. Drain.1 lb. dry spaghetti
- Serve the chili over the spaghetti and top with cheese, beans, onion and crackers (or a combo of your faves).2-4 cups cheddar cheese, 15 oz. black beans, 15 oz. red beans, 1 onion, 9 oz. oyster crackers
Equipment
- Dutch Oven
Becky’s Tips
- For this recipe, I like the texture I get from boiling the ground beef.
- For a unique flavor, use both Williams Chicken Chili Seasoning and Williams Original Chili Seasoning
- As a substitute for the prepared seasonings, use 2 tbsp of the following mixture: 1 tbsp chili powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/4 tsp freshly ground black pepper.
- The cocoa powder adds a depth of flavor, so don’t omit.
- Spaghetti is the traditional way this chili is eaten, so don’t substitute with something else.
- Use your favorite canned beans.
- The flavor combination of cinnamon, cocoa, cloves, and allspice gives this chili its unique flavor do don’t compromise here.
- Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cincinnati Chili Spaghetti Step by Step
Boil the beef: Place 3 lbs. of ground chuck in a pan, cover with water, and boil. Use a wooden spoon to break up the meat and let it boil until it turns brown. Drain and set aside.
Sauté the onion: Heat a large Dutch oven with 1 tbsp of olive oil over medium heat and sauté 1½ cups of diced onion until translucent and fragrant. This usually takes me about 5 minutes. Add 1 tsp of diced garlic in the last minute until it too becomes soft and fragrant.
Add the remaining ingredients: Add the boiled ground beef, 1 qt. water, 6 oz. tomato paste, 1½ tbsp apple cider vinegar, 1 tsp Worcestershire sauce, ¼ tsp ground cloves, ¼ tsp ground cayenne pepper, 1 tsp chili powder, 0.56 oz. (½ envelope) Williams Chicken Chili Seasoning, 0.5 oz. (½ envelope) Williams Original Chili Seasoning, 1 tbsp granulated sugar dissolved in ¼ cup of hot water, 3 tsp ground cinnamon, 1 tsp ground allspice, 2 tbsp unsweetened cocoa powder, and 1 tbsp unsulphured molasses, and then bring it all to a boil.
Simmer the chili: Reduce the heat to low and simmer for at least 2 hours, adding a touch of water if it thickens too much and giving it a stir now and then.
Serve the chili: In the last 15-20 minutes of simmering, cook 1 lb. spaghetti in a large pot of salted water according to the package instructions. Drain. Serve the chili over the spaghetti and top with cheese, beans, diced onion, and oyster crackers (or a combo of your faves).
Ways To Top Cincinnati Chili
Traditional Cincinnati chili can be topped in several ways. Here are the topping combinations and what they are called:
- Two-way: spaghetti topped with just chili, this is also called chili spaghetti
- Three-way: spaghetti, chili, and freshly grated cheese
- Four-way: spaghetti, chili, onions or beans, and freshly grated cheese.
- Five-way: spaghetti, chili, beans, onions, and freshly grated cheese
How to Store
This Cincinnati chili spaghetti is even better the next day. The flavors have time to mix together for the ultimate combination of savory and sweet. It’s pure heaven. It will keep well for up to 4 days in the fridge.
Reheat
Warm in a large pot or in individual bowls in the microwave.
Freeze
Stash leftovers in the freezer for 3 months. Thaw in the fridge overnight before reheating. I recommend cooking up fresh pasta rather than freezing it with the chili.
What Goes Best With Cincinnati Chili
This Cincinnati chili is very filling with the ground chuck, beans, and all the toppings, so to keep it light, I usually add a green goddess salad or this carrot raisin salad. I’ll add a veggie side like air fryer broccoli and call it a day. This recipe does take some time to prepare, so it’s ideal for those days when I’m lounging around the house or when I’ve put aside some time for meal prep. This recipe feeds about 8 people, so it’s good for entertaining, but if it’s just my family of 4, I’ve got leftovers on hand for lunch for a few days.
More Regional Recipes To Try
- This Wisconsin Butter Burger Recipe features a pan-seared buttery burger patty, a slice of cheese, onions cooked in butter, and a soft bun slathered in butter.
- For this New York Style Pizza, I make a thin and crispy crust and top it with loads of mozzarella cheese.
- This super crispy Nashville Hot Chicken is hot and spicy and loaded with flavor.
This sounds amazing! I wasn’t raised on skyline chili but I’ve been a fan from the get go. This recipe seems really involved. I don’t think I will ever boil hamburger for one. (I don’t care if it’s a little more chunky) but I’m also really stuck on the chili seasoning. For one, I don’t have a favorite since I never use it. It seems to have the usual seasoning. (I looked at your recipe). Things like cumin, chili powder, garlic and such. Can you help a girl out by giving me an idea of how much I would need of each spice? I know it’s a lot to ask. 🙈
We would start by making chili seasoning using these ratios: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper. Use about 2 tablespoons of this mixture in place of the seasoning packets!
I have personally had this Cincinnati chili made by Susie! It is wonderful and so full of flavor! I will attempt this recipe someday soon because I’ve been craving it! Susie, coming to KV anytime soon.
Hi Angie!!! Good to hear from you :) :)
How do you boil ground beef ????
Hi! We have an easy tutorial for Boiled Ground Beef. Enjoy!
Just put it in a pan, add water, bring to a boil, breaking up the hamburger into as small pieces as you like
What is Williams seasoning? Never heard of it. We are in the Northeast part of the country so is there another similar item that can be substituted?
It’s a type of Chili Seasoning. You can use whatever premade chili seasoning packets you like best!
That Cincinnati Chili looks like it is to die for. I’m going to have to try this on the next cool evening. Heck who cares if it is cool. Maybe before that.
Ha!! I agree…it doesn’t have to be cool outside for me to love this one. Thanks for saying hi!