This chili is a Mediterranean-spiced meat sauce used as a topping for spaghetti – that’s right, spaghetti. It was developed by Macedonian immigrant restaurateurs in the 1920s. It was first served in 1922 at Empress Chili and while many local restaurants offer this dish there are over 250 “chili parlors” specializing in Cincinnati Chili. It is found throughout greater Cincinnati, Ohio and is the area’s best-known regional food (Ohio, Kentucky and Indiana). One of the oldest Cincinnati-style chili parlors is Dixie Chili which opened in 1929 right across the border in Kentucky. In 2013 Smithsonian named it one of the “20 Most Iconic Foods In America”
I grew up in Dayton, Ohio (until I was a senior in high school when we moved to Michigan) – just an hours drive from Cincinnati and I never remember having this chili. As a family of six we rarely went out for dinner and if Mom didn’t cook it there was a good chance I never ate it. I have been curious about making it ever since I organized a family reunion at a local resort in Kentucky and the gift shop had a postcard with a recipe on it – that was 15 years ago! It’s also been in my draft file for a couple of years so I figured it was about time to post it!
This is not your typical chili as most people know it as it is seasoned with the same spices the Greeks put in moussaka, including cinnamon and allspice. It is a sweet and savory blend with many flavors that blend so well together . You can eat it “two way” (chili and spaghetti), “three way” (plus cheese), “four way” (plus chopped onion or beans, or “five way” (both onions and beans are added. This is how you order this chili when you go to a chili parlor. Possible items to serve on the side are hot sauce, oyster crackers; some might add sour cream or chopped tomatoes.
I had 8 recipes that I compared: Cuisine, three from Food Network (2008, 2013 and recently December, 2021), Joy the Baker via The Pioneer Woman, The Chew, Cooks Illustrated and one from Allrecipes and I also looked online.
Ground beef chuck is the protein of choice; I saw only one recipe where a beef/pork mixture was used and the December, 2021 issue of Food Network used turkey. Consistency of the chili is important and this is achieved in various ways. Some blanche the ground beef and drain, another cooked it for 30 minutes in salt water and skimmed the fat. Other recipes just cook the beef along with the onions and garlic which are two main ingredients; then drain. The one I chose lightly browns the tomato paste, then the ground beef and 4 cups of water are added, stirring while breaking up the meat, no browning. Then the onions, garlic (no sauteeing), spices and rest of the ingredients are added.
Onions and garlic cloves are two aromatics that are consistent in every recipe.
The spices are pretty standard; chili powder, sweet paprika, cumin, allspice, coriander, cinnamon, cayenne, cloves, bay leaf, s&p but vary in amounts. Occasionally, I noticed an additional seasoning such as oregano or celery salt.
There is a debate over whether to add chocolate, or cocoa powder or leave it out and if you add it how much. Like cinnamon, chocolate will help boost the meaty flavor of the chili so I decided to add it. (1 tbsp. cocoa powder or 2 squares of dark, unsweetened chocolate, shaved.)
Traditionally, kidney beans are used but some recipes add pinto or even black beans. Obviously, Cincinnati Chili can be made to your taste.
Cider vinegar appeared to be the vinegar of choice with many recipes but then the latest Food Network magazine didn’t have any vinegar. Of course red, sherry or white vinegar can be used – your choice.
Tomatoes in some form are always included whether it is in the form of a sauce, paste, crushed tomatoes, diced tomatoes and one version uses fresh tomatoes. Tomato sauce (2 cups) seems to be the best choice.
There is some question as to “liquid” used; water, chicken or beef broth or even V8 juice. After some research I decided to use just water as the real flavor is in the spices and not in the broth, even homemade. I certainly did not want a broth to dominate this chili.
Dark brown sugar can be added to balance the vinegar and spices; 2 of the 7 sources added this to their chili.
Always spaghetti for this special chili but you certainly could substitute with another thin pasta.
The cooking methods vary as well as the cooking time from 30 minutes to 3 hours.
Cincinnati-Style Chili by Aunt Juju
- 1 (6 oz.) can of tomato paste
- 2 lbs. ground beef (I used a 90/10 blend)
- 2-3 cups yellow onions, minced
- 4-6 large garlic cloves, minced
- 1/4 cup chili powder (add more or less to taste for heat preference)
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1/4-3/4 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne (red pepper)
- 1-2 tsp. kosher salt (to taste)
- 1 bay leaf
- 1-2 tbsp. Worcestershire sauce
- 1 tbsp. apple cider vinegar
- 2 tbsp. shaved dark, unsweetened chocolate or 1 tbsp. cocoa powder (see comment below)
- 2 cups tomato sauce (add more if needed)
- you could add 1-2 tsp. brown sugar but I chose not too
- spaghetti is preferred but you can use angel hair or even bucatini
Toppings: shredded cheddar cheese, green onion slices (or yellow or red onions), kidney beans are preferred but you can use pinto or black beans.
COMMENT: For the first time I went against the “norm” in cooking method but it was said to be the “authentic way” by a few sources. It seemed kind of strange at first but the end product was absolutely delicious. I saved a few tbsp. of oil and a few steps!!!
Add the tomato paste to a large saucepan and lightly brown it for 2-3 minutes. Add the 4 cups of water and ground beef, stir until it breaks up and becomes thick.
Add the onions, garlic, tomato sauce, spices and rest of the ingredients. Add more water if needed to reach a good consistency.
If you want more of a soupy chili, leave the lid on or slightly ajar. I chose to leave the lid off and cooked it on top of the stove for 1-1/2 hours. Because I used a lean cut of beef I did not need to skim off any fat.
Comment: Cocoa powder or unsweetened dark chocolate can be added. Cocoa powder is convenient for me as I always have some in my pantry but not dark chocolate. If this was a dessert I would go into more of an explanation as which form of “chocolate” would be the best. It is being added to help boost the meaty flavor of the chili.
Recipe by cookingwithauntjuju.com
For additional chili recipes:
Katherine’s Catering Black Bean Chili
Turkey Chili (Art Smith former chef of Oprah’s)
Judy, wow! This is such an interesting regional dish filled with unusual ingredients. Thanks for sharing.
Thanks Bernadette – this is one of those recipes I enjoyed researching and making. Besides it’s really good 🙂
Judi, great post and history. I was first introduced to Cincinnati chili in the late ’70s when I began traveling to Ohio and Kentucky for business. Now, coming from Texas I was very suspicious, but I liked it. I thought of it as Italian chili pasta sauce. When we lived in Kentucky we visit Dixie in Covington more than once. We also had a Skyline Chili in our town in KY, but I didn’t think they were as good as Dixie.
But, I’ve never made it, and what an interesting method of cooking. I have to give this one a try…
You had a great experience with this chili. I tried canned Skyline Chili I ordered online and didn’t care for it. This chili is excellent the way I made it and the ingredients I used – it’s a fun recipe to experiment with and hearty with the pasta base, beans and cheese. Yes, I wasn’t so sure about boiling uncooked beef (instead of browning) and not sauteeing the aromatics – it turned out so that’s all I care about. Cut back on the chili powder for less heat – thanks for your great comments 🙂
We looove Cincinnati Chili. The spices make it unique. 🍃🌶
It’s all about the spices Gail and of course you have to eat it “five ways” 🙂
This is such an interesting version of chili!
Though I’ve tried and cooked quite a few types of chili, but never heard of Cincinnati chili, nor served it on top of spaghetti, so thanks for this recipe and interesting background info. I do add a bit of Mexican chocolate to my chili, and find it adds a lot of flavor and aroma to it. Hope to try it soon! 🙂
I loved the recipe and the history – very unique and delicious too! I agree about the chocolate – adds flavor and oh my the kitchen smelled heavenly 🙂 I know your version would be special with your own twist!
I remember making this ages ago, and I loved it! It’s been too long to remember how much if any, the recipes differ, but this sounds really good!
Thanks – it is a special recipe for me as I grew up in the area. It’s always fun to research, make and enjoy a local tradition that’s 100 years old 🙂
this sounds great. we always add some dark mexican chocolate powder or 70% dark chocolate to our chilli.
Thanks – the addition of cocoa powder (or chocolate) is a definite plus as well as all the seasonings. It’s a great chili and one I will make again 🙂
I meant to comment much earlier. I lived in Cincinnati for 15+ years and I can tell you that eating Cincinnati chili has spoiled me for any other type of chili. It’s like Graeter’s Ice Cream, there is nothing like Graeters, everything else is just Ice Cream. The way they make chili at both Skyline and Gold Star is to boil the meat in water. A huge tub of boiling meat. But somehow the result is always good. If you live in a town with any Kroger stores (or Kroger subsidiaries) you can buy the “Cincinnati Chili” spice packets in the spice aisle, with the gravy, Hollandaise, etc) It looks like it was produced by Skyline. There are 160+ drive-thru Skyline locations with a similar number of Gold Satr drive-thrus. And the only one that serves beer is the one near the stadium downtown. The rest serve no alcohol. I could go on, but stopping at Skyline is a must anytime you are in Cincinnati
Thanks for your comment Charlie and confirming that I cooked it the right way, by boiling the meat in water. Against my better judgment but it worked and everyone thought it was delicious. I spent a lot of time going through different recipes, cookbooks and even your post learning about the different ingredients, cooking methods, etc. You’re right it’s a tasty chili especially with all the goodies. I guess you would have to be an authority for living in Cincinnati 15 years – I lived in Dayton the same amount of years until I was a senior in high school and we moved to Grosse Pointe, Michigian. Never had the chili once, or maybe at that young age I just don’t recall it. I did order some Skyline cans of chili for this post and didn’t care for it. I will look for the spice mix you suggested. I have been to baseball games, conferences and driven through Cincinnati many, many times and never had any chili. However, the next time I have an opportunity I will look for one of Skyline’s restaurants/drive-thrus. I really enjoyed making the chili and posting it – that’s what a blog should be – as well as learning something new 🙂