When I first heard about Cincinnati-style chili, I couldn’t imagine how Mediterranean-inspired spices like cinnamon, allspice, and even chocolate could transform a traditional dish.

But one bite changed everything! This regional favorite is a surprising, complex, and rich take on chili, served over spaghetti or as a topping for hot dogs.

It’s a must-try recipe for anyone who loves bold, unique flavors.

Cincinnati-style chili isn’t your everyday chili. With a blend of warm spices and a touch of sweetness from cocoa, it’s perfect as a “3-Way” over spaghetti with cheese or a “4-Way” with onions and beans.

Whether you serve it on pasta or a hot dog, this dish is a comforting, flavor-packed meal that’s easy to make and even easier to enjoy.

What is Cincinnati-Style Chili?

Cincinnati-style chili is a regional dish that originated in Cincinnati, Ohio, in the early 1920s. It was created by Greek immigrants who blended Mediterranean spices (such as cinnamon and allspice) with chili peppers to develop a unique, mildly sweet sauce.

Unlike the thicker Tex-Mex chili commonly found elsewhere in the United States, Cincinnati chili is thinner in consistency and is often served over spaghetti noodles or atop hot dogs (known locally as “coneys”).

The first Cincinnati chili parlor, Empress Chili, opened in 1922. Since then, many other chili parlors have appeared, most notably Skyline Chili and Gold Star Chili, turning the dish into a local cultural staple.

Typically, Cincinnati chili is ordered by a number-based system (known as “ways”):

  • 2-way: Chili over spaghetti
  • 3-way: Chili, spaghetti, and cheese
  • 4-way: Adds onions or beans
  • 5-way: Includes both onions and beans.

Beloved by locals and visitors alike, Cincinnati-style chili remains a defining culinary tradition of the city, reflecting its Greek-American roots and community heritage.

Cincinnati-Style Chili
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Cincinnati-Style Chili

Recipe by JoanneCourse: MainCuisine: American / MidwestDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

450

kcal

Ingredients

  • For the Chili:

  • 2 tablespoons olive oil

  • 1 medium yellow onion, finely diced

  • 2 cloves garlic, minced

  • 2 pounds ground beef

  • 2 cups beef broth

  • 1 can (14 oz) tomato sauce

  • 2 tablespoons tomato paste

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Worcestershire sauce

  • 2 tablespoons chili powder (chipotle or regular)

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground allspice

  • 1 teaspoon ground nutmeg

  • 1 teaspoon sugar

  • 1 ounce unsweetened dark chocolate (finely chopped)

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • Optional Toppings:

  • Shredded cheddar cheese

  • Diced onions

  • Kidney beans

  • Oyster crackers

  • For Serving:

  • 1 pound cooked spaghetti

  • Hot dogs and buns (optional)

Directions

  • Sauté Aromatics:
  • Heat olive oil in a large pot over medium heat. Add the diced onions and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  • Toast the Spices:
  • Add chili powder, cinnamon, allspice, and oregano to the onions. Stir well and let the spices toast for about 30 seconds to release their aroma.
  • Add Liquids:
  • Pour in the beef broth, tomato sauce, tomato paste, apple cider vinegar, and Worcestershire sauce. Stir in the sugar, nutmeg, and chopped dark chocolate. Mix well to combine.
  • Cook the Ground Beef:
  • Add the ground beef, breaking it up with a spoon. Stir thoroughly to coat the meat with the sauce. Bring the mixture to a boil, then reduce the heat to low.
  • Simmer:
  • Simmer the chili uncovered for 35-45 minutes, stirring occasionally. The sauce will thicken and the flavors will develop into a rich, spiced blend.
  • Prepare the Spaghetti (Optional):
  • While the chili cooks, boil the spaghetti according to package instructions. Drain and set aside.
  • Serve:
  • For a “3-Way,” plate spaghetti, top with chili, and finish with shredded cheddar cheese. For a “4-Way,” add diced onions or beans. Serve chili on hot dogs for a classic chili dog experience.

Recipe Video

Notes

  • For an extra kick, use chipotle chili powder or add a pinch of cayenne.
  • The flavors improve as the chili sits, making it an excellent make-ahead meal.
  • Experiment with serving styles: try “5-Way” with all toppings or get creative with garlic bread as a base instead of spaghetti.

Storage and Reheating

Refrigeration: Store chili in an airtight container for up to 4 days.

Freezing: Freeze for up to 3 months in portioned containers. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of beef broth or water if the chili is too thick.

Cincinnati-Style Chili