The pot’s bubbling, and the spices are mingling. Cincinnati Style Chili is simmering away, filling the kitchen with a rich aroma that’s hard to resist.
This dish is perfect for nights when you’ve got a hungry crew and no time to waste. It cooks up in about 30 minutes, making it a quick fix that still delivers on flavor (trust me, your taste buds won’t complain). Plus, the addition of cocoa powder adds an unexpected twist you won’t find in other chili recipes. Get ready for some serious comfort food!
Why You’ll Love This Cincinnati Style Chili
- Super Easy: You’ll whip this up in no time, even on those crazy weeknights when you’re short on energy.
- Unique Flavor Combo: The mix of spices, cocoa, and cinnamon gives it a surprisingly rich flavor that’ll have you craving more.
- Perfectly Saucy: It’s got this velvety-smooth texture that clings to the spaghetti just right — so satisfying!
- Customizable Toppings: Add your favorite toppings like sour cream or jalapeños for a little kick; it’s super versatile.
- Freezer Friendly: It freezes well — just know the texture might change a bit after thawing, but the taste stays solid!
Cincinnati Style Chili Ingredients
For the Chili Base:
ground beef (2 pounds) — Use 80/20 ground beef for flavor, or it’ll taste bland and dry.
onion (1 large) — Sauté onions until caramelized; otherwise, they’ll just taste raw and harsh.
garlic (2 cloves) — Use fresh garlic, not powdered; you’ll miss that punchy kick.
beef broth (2 cups) — Go for low-sodium beef broth; otherwise, you’ll drown in saltiness.
tomato sauce (1 can) — Use crushed tomatoes instead of tomato sauce for a better texture, or it’s too thin.
chili powder (2 tablespoons) — Don’t skimp on the chili powder; it’s what gives it that classic kick.
cumin (1 tablespoon) — Use ground cumin, not seeds; seeds won’t blend well and leave you chewing.
cinnamon (1 teaspoon) — Add a pinch of cinnamon for depth; skip it, and you’ll miss a key flavor.
cocoa powder (1 tablespoon) — Don’t skip cocoa powder; it adds richness, and you won’t get that unique taste.
salt (2 teaspoons) — Use kosher salt, not table salt; the smaller grains can over-salt your dish.
black pepper (1 teaspoon) — Freshly cracked black pepper is a must; pre-ground won’t give you that bite.
olive oil (1 tablespoon) — Use extra virgin olive oil for cooking; don’t use canola, it lacks flavor.
For Serving:
spaghetti (1 pound) — Cook spaghetti al dente; overcooked noodles turn mushy and ruin the dish.
shredded cheddar cheese (1 cup) — Always use sharp cheddar; mild cheese won’t give you that satisfying zing.
kidney beans (1 cup) — Don’t skip the kidney beans; they add texture and heartiness, and nothing else works.
onion (1 cup)
Full measurements in the recipe card below.
How to Make Cincinnati Style Chili
1. Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion’s translucent, about 5 minutes.
2. Brown the Beef: Now, add the ground beef to the pot. Break it up with a spoon and cook until browned, about 10 minutes. You’ll know it’s done when there’s no pink left in sight.
3. For the Sauce: Stir in 2 cups of beef broth, 15 oz can of tomato sauce, chili powder, cumin, cinnamon, cocoa powder, salt, and black pepper. Bring it all to a simmer; you’ll see small bubbles forming around the edges.
4. Simmer Time: Reduce heat to low and let it cook uncovered for 30 minutes. Stir occasionally (don’t rush this step; if you walk away too long, it could stick to the bottom).
5. Meanwhile: Cook 1 pound of spaghetti according to package instructions until al dente — you want that perfect bite! Drain and set aside.
6. Serve It Up: Place a portion of spaghetti on each plate. Top with a generous ladle of Cincinnati Style Chili, then sprinkle with shredded cheddar cheese, chopped onions, and kidney beans.
7. Enjoy Warm: Dive right into your creation! The cheesy goodness atop that rich chili is everything you need after a long day.
Exact quantities in the recipe card below.
How to Store Cincinnati Style Chili
- Room Temperature: Let it cool down first, then store in an airtight container for up to 2 hours. After that, it’s best to refrigerate or toss it (trust me, you don’t want food poisoning).
- Refrigerator: Keep in a tightly sealed container for about 3 to 4 days. It’s best to let it cool completely before sealing — condensation can make things soggy (nobody wants that).
- Freezer: Portion it out in freezer-safe containers or bags. It’ll last about 3 months. Just remember to leave some space for expansion, and be sure to label everything with the date (you’ll thank yourself later!).
- Reheating: Reheat on the stove over medium heat until it’s bubbling and smells fantastic — you’ll know it’s done when you see steam rising. You can also pop it in the microwave; just cover it loosely and heat until hot throughout. One thing though: the flavors might mellow a bit after storage, but it’ll still hit the spot!
What to Serve with Cincinnati Style Chili?
It’s hearty enough to stand alone, but a few sides can help balance the richness and add some fun textures.
- Cornbread: A sweet, crumbly bite contrasts nicely with the chili’s bold flavors.
- Shredded Lettuce: The crunch adds a fresh texture that lightens each mouthful, making it feel less heavy.
- Sour Cream: A dollop brings creamy acidity that cuts through the richness; it only takes seconds to scoop!
- Pickled Jalapeños: These bring heat and tang, creating a zesty flavor explosion; just slice them up for easy prep.
- Diced Avocado: The cool, creamy texture offers a nice contrast and adds color; chop one right before serving.
- Garlic Bread: It’s warm and crunchy, perfect for scooping up chili; bake it while the dish simmers for timing.
- Coleslaw: The crispness and acidity brighten the plate; mix up a quick batch with pre-shredded cabbage for speed.
Cincinnati Style Chili Variations
Here’s how to play with this recipe and make it your own!
- Extra Garlic: Add 1 more minced clove when sautéing the onion for a stronger garlic punch.
- Spicy Kick: Toss in 1 teaspoon cayenne pepper with the other spices for some serious heat.
- Bean Boost: Stir in 1 can of kidney beans during the simmer for added texture and protein.
- Next Level: Top with a dollop of sour cream or Greek yogurt just before serving for creamy goodness.
- Veggie Twist: Mix in 1 cup of finely chopped bell peppers when cooking the onion for extra flavor.
- Chocolate Lover’s Upgrade: Use 2 tablespoons cocoa powder instead of 1 for a deeper, richer taste (trust me on this).
- Low-Sodium Swap: Use low-sodium beef broth to control salt levels without sacrificing flavor—add it right at the start!
Make Ahead Options for Cincinnati Style Chili
I like to prep the chili base ahead of time, and it keeps well in the fridge for about 3 days. I usually store it in an airtight container; just make sure it’s cooled down before you seal it up. If I’m feeling ambitious, I might even freeze some for up to a month. When I’m ready to serve, I cook the spaghetti fresh because it gets all mushy if you do that ahead. And honestly, the toppings — like the shredded cheddar and chopped onions — are best added right before serving to keep them nice and crisp. So go ahead, make that chili today!
Cincinnati Style Chili Recipe FAQs
Can I make Cincinnati Style Chili ahead of time?
Absolutely! This dish tastes even better the next day as the flavors meld. You can make a big batch, let it cool, then store it in an airtight container in the fridge for up to three days. When you reheat, just simmer it on low until it’s heated through. (And if it seems too thick, add a splash of beef broth.)
Why did my Cincinnati Style Chili turn out watery?
If your chili’s too thin, it might be because you used tomato sauce instead of crushed tomatoes. The sauce can break down too much during cooking. Make sure to let it simmer long enough — you’ll see small bubbles forming around the edges when it’s ready. If it’s still watery after simmering, try adding a bit more cocoa powder; it’ll help thicken and deepen the flavor.
What should I do if this dish is too spicy?
If you’ve cranked up the heat with extra chili powder or spices and it’s too fiery, don’t worry! You can balance it out by stirring in some shredded cheddar cheese or serving with sour cream on top (trust me on this). Adding a pinch of sugar can also help tone down the spice without making it sweet. Just remember to taste as you go!
Can I substitute ground beef in this recipe?
You can definitely swap ground beef for ground turkey or chicken if you’re looking for a lighter option. But keep in mind that leaner meats might dry out more easily, so I’d recommend adding a splash of beef broth while cooking to keep things juicy. And whatever meat you choose, don’t skip browning it well — that’s where a lot of flavor comes from!
Final Thoughts on Cincinnati Style Chili
Cincinnati Style Chili is totally worth making for that unique flavor payoff. The blend of spices, especially the cocoa powder and cinnamon, gives it a depth you just can’t get from regular chili. It’s one of those meals that feels like a cozy hug after a long day. If you’ve been putting this off, tonight’s the night. Trust me, once you try it with that sharp cheddar and kidney beans on top, it’ll earn a permanent spot in your dinner rotation. Drop a comment if you added anything — I’m always curious!
Cincinnati Style Chili
Ingredients
Method
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sauté until the onion is translucent, about 5 minutes.
- Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 10 minutes.
- Stir in the beef broth, tomato sauce, chili powder, cumin, cinnamon, cocoa powder, salt, and black pepper.
- Bring the mixture to a simmer, then reduce heat to low and let it cook uncovered for 30 minutes, stirring occasionally.
- While the chili is simmering, cook the spaghetti according to package instructions until al dente.
- Drain the spaghetti and set aside.
- To serve, place a portion of spaghetti on a plate.
- Top with a generous ladle of chili, then sprinkle with shredded cheddar cheese, chopped onions, and kidney beans.
- Enjoy your Cincinnati Style Chili warm!
