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A plate of Cincinnati chili on top of spaghetti noodles.
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4.93 from 27 votes

Best Cincinnati Chili

Thick, meaty, and comforting, Skyline Cincinnati Chili is a big deal in Ohio. The flavorful meat sauce is served at "chili parlors" over a bed of spaghetti noodles or hot dogs. Top it with mounds of finely grated cheddar cheese, onions, beans, and oyster crackers for "the works", or just stick with the simple 3-way of chili and cheese.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 8 -10 servings
Author: Amy Nash

Ingredients

Chili

  • 2 pounds lean ground beef (we use 85/15 but 80/20 is also a popular choice)
  • 4 cups water
  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 large onion finely chopped (about 2 cups)
  • 6 garlic cloves minced
  • 2-3 Tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon allspice
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon worcestershire sauce
  • 2 teaspoons beef bouillon
  • 2 teaspoons brown sugar
  • 1 ounce unsweetened or bittersweet chocolate chopped (optional)
  • 2 bay leaves

For Serving

  • Cooked spaghetti noodles
  • Shredded mild or medium cheddar cheese
  • Chopped white or yellow onion
  • Kidney beans rinsed, drained, and warmed
  • Oyster crackers

Instructions

  • In a large Dutch oven, combine the ground beef and water. Use a potato masher, whisk, or fork to break up the meat into very fine pieces until you essentially have a slurry of meat water.
    2 pounds lean ground beef, 4 cups water
  • Add the tomato sauce, tomato paste, onion, garlic, all seasoning and spices, vinegar, Worcestershire sauce, beef bouillon, brown sugar, and chocolate to the Dutch oven and stir well to combine.
    1 (8-ounce) can tomato sauce, 1 (6-ounce) can tomato paste, 1 large onion, 6 garlic cloves, 2-3 Tablespoons chili powder, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon smoked paprika, 2 teaspoons coarse kosher salt, 1 teaspoon allspice, 1/4 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground cloves, 2 Tablespoons apple cider vinegar, 1 Tablespoon worcestershire sauce, 2 teaspoons beef bouillon, 2 teaspoons brown sugar, 1 ounce unsweetened or bittersweet chocolate, 2 bay leaves
  • Turn the heat on to medium-high. Bring the chili to a boil, then reduce the heat to low and simmer for 1-2 hours until thick, stirring occasionally.
  • Taste and adjust seasoning by adding more salt or cayenne pepper, if needed. At this point you can cool to room temperature, then refrigerate overnight and reheat the next day, or enjoy immediately.
  • Serve over cooked spaghetti or hot dogs with your desired toppings. See notes for different "ways".
    Cooked spaghetti noodles, Shredded mild or medium cheddar cheese, Chopped white or yellow onion, Kidney beans

Notes

  • 3-Way: spaghetti topped with chili and a mound of shredded cheddar cheese.
  • 4-Way: spaghetti topped with chili, a mound of shredded cheddar cheese, and diced onions OR beans.
  • 5-Way (aka "the works"): spaghetti topped with chili, a mound of shredded cheddar cheese, and diced onions AND beans.
  • Slow Cooker: Reduce the water to 3 cups. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Remove the lid halfway through the cooking time to allow some of the liquid to evaporate off so the sauce isn't too runny.
  • Instant Pot: Reduce the water to 3 cups. Follow the same steps as the stovetop version for breaking up the meat in the water, then add remaining ingredients. Cover and seal, then cook on HIGH pressure for 30 minutes, followed by a 15 minute natural release.
  • Thickening chili: If you want your chili to have a thicker consistency, I recommend cooking it longer to allow more of the liquid to evaporate off, rather than thickening with flour or cornstarch.
  • Storage: This is good for 4-5 days in the fridge, or it can be frozen for up to 6 months. To freeze, let the chili cool to room temperature, then transfer to a freezer-safe airtight container or Ziploc bag. If frozen, thaw before reheating on the stovetop, in the microwave, or in a slow cooker for 1-2 hours on LOW.

Nutrition

Calories: 202kcal | Carbohydrates: 7g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 725mg | Potassium: 528mg | Fiber: 2g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 4mg

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