Cincinnati Chili Recipe and Serving Guide

A Pot Full of Stories

My kitchen smells like memories today. I am making my Cincinnati chili. This is not your regular chili. It is a cozy, spiced meat sauce.

My grandson once called it spaghetti’s best friend. I still laugh at that. It is a simple dish with a big heart. It always brings people together around the table.

The Secret is in the Spices

This chili has a secret. It uses warm spices like cinnamon and cloves. Doesn’t that smell amazing? It makes the whole house feel happy.

Why does this matter? Mixing sweet and savory flavors is a small adventure. It teaches your taste buds something new. That is a good lesson for food and for life.

Let’s Get Cooking

We start the meat in cold water. This is the special way. You crumble it with a fork as it boils. It makes the beef very soft.

Then you add everything else. Yes, even a little square of chocolate! It makes the chili rich and smooth. Fun fact: The chocolate is a secret trick from very old recipes.

How to Serve Your Masterpiece

Now for the fun part. You serve this chili over spaghetti. Then you add your favorite toppings. I love a big pile of shredded cheese.

You can also add beans or crunchy onions. Why does this matter? Letting everyone build their own bowl makes dinner more fun. It is a little party on a plate.

Your Turn in the Kitchen

I would love to hear from you. What is your favorite food to cook with your family? Tell me all about it.

Do you like sweet or savory flavors more? I am always curious. And what is the one smell that makes you think of home? For me, it is cinnamon and beef cooking together.

Ingredients:

Ingredient	Amount	Notes
Lean ground beef	2 pounds
Water	2 cups	plus more as needed
White onion, finely chopped	1 large
Tomato sauce	1 can (15 ounces)
Apple cider vinegar	2 tablespoons
Garlic, minced	2 teaspoons
Worcestershire sauce	2 teaspoons
Unsweetened chocolate	½ ounce	optional
Chili powder	¼ cup (32 g)
Kosher salt	1 teaspoon
Ground cumin	1 teaspoon
Ground cinnamon	1 teaspoon
Ground cayenne pepper	½ teaspoon
Ground allspice	½ teaspoon
Ground cloves	½ teaspoon

My Cincinnati Chili Kitchen Story

This recipe is a cozy hug from my kitchen. It comes all the way from Ohio. My friend Mabel shared it with me years ago. I still laugh at that day. We talked so much we almost let the pot boil over. The smell of cinnamon and cloves fills your whole house. It feels like a warm blanket on a chilly day.

Now, let’s get that pot simmering. This chili is a little different. We start the meat in cold water. It makes the beef so tender. Just follow these steps with me. You will have a delicious dinner that makes everyone smile.

Step 1

Grab your biggest, heaviest pot. Put your ground beef right in it. Now, cover the beef with about 2 cups of cold water from the tap. Turn the heat to medium-high. We want it to come to a gentle boil. Use a fork to break the meat into tiny pieces as it cooks. Keep stirring it now and then. This part takes about 30 minutes. You will know it is done when the beef is no longer pink.

Step 2

The fun part is adding all the flavor. Stir in your chopped onion and tomato sauce. Next comes the apple cider vinegar and minced garlic. Do not forget the Worcestershire sauce. That little square of chocolate is my secret. It makes the chili rich and smooth. (Hard-learned tip: Don’t skip the vinegar! It makes all the other flavors pop.) Stir it all together until it looks like one happy family in the pot.

Step 3

Time for the spices! This is what makes it special. In goes the chili powder, salt, and cumin. Then we add the cozy ones: cinnamon, cayenne, allspice, and cloves. Stir everything really well. You want every bit of meat to wear a little spice coat. Which spice do you think will smell the best? Share below!

Step 4

Bring your chili back to a boil. Then, turn the heat down to low. Place the lid on the pot, but leave it just a little bit open. Let it simmer gently for a long time, about 3 hours. Stir it sometimes so it does not stick. If it looks too thick, add a splash of water. The waiting is the hardest part. But it is so worth it.

Step 5

After three hours, give your chili a little taste. Isn’t that amazing? You can add a pinch more salt if you like. Now, spoon it hot over a bed of cooked spaghetti. Let everyone pile on the toppings they love. My grandson always asks for extra cheese.

Cook Time: About 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Yield: 6 hearty servings
Category: Dinner, Comfort Food

Three Fun Twists on My Classic Chili

Once you know the basics, you can play. I love trying new things in the kitchen. It keeps cooking fun. Here are a few ideas I have tried for my family. They are all simple and delicious.

• Turkey Trot: Swap the beef for ground turkey. It is a bit lighter but just as tasty.
• Bean Bonanza: Stir two cans of drained kidney beans right into the pot. Perfect for my vegetarian friends.
• Spicy Kick: Add an extra teaspoon of cayenne pepper. My son-in-law loves it this way.

Which one would you try first? Comment below!

The Best Way to Serve Your Chili

Now for the best part, the eating! The classic way is my favorite. A big plate of spaghetti gets a ladle of hot chili. Then, we add the toppings. I call it “decking your plate.” It is like a little party for your taste buds.

For sides, I love a simple green salad. Buttery cornbread is wonderful too. For drinks, a frosty root beer is perfect for the kids. Grown-ups might like a cold lager beer. It cuts through the rich flavor nicely.

Which would you choose tonight?

Keeping Your Cincinnati Chili Cozy

This chili freezes beautifully for a future busy day. Let it cool completely first. Then pop it in freezer-safe containers. It will be happy there for up to three months.

In the fridge, it stays fresh for about four days. I always make a double batch. That way, a warm meal is ready in no time.

I remember my first time making a big pot. My grandson showed up with friends. I was so glad I had extra in the freezer! Reheat it gently on the stove with a splash of water. This keeps it from getting too thick.

Batch cooking matters because life gets busy. A home-cooked meal waiting for you feels like a warm hug. Have you ever tried storing it this way? Share below!

Fixing Common Chili Hiccups

Is your chili too thick? Just stir in a little water. Add one tablespoon at a time. You want it saucy, not soupy.

I once forgot to crumble the beef well. We had big chunks in our spaghetti! Using a fork to break it up as it cooks is key. This makes the texture just right for scooping.

Does it taste a bit flat? A pinch more salt or a dash of vinegar can fix that. Tasting as you cook builds your confidence. Getting the texture right makes every bite more enjoyable. Which of these problems have you run into before?

Your Cincinnati Chili Questions

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free spaghetti. All the chili ingredients are naturally safe.

Q: How far ahead can I make it? A: You can make the chili up to two days ahead. The flavors get even better sitting in the fridge.

Q: I don’t have allspice. What can I use? A: A tiny pinch of nutmeg works in a pinch. It will still taste wonderful.

Q: Can I make a smaller portion? A: Absolutely. Just cut all the ingredients in half. It will work perfectly.

Q: Is the chocolate really optional? A: It is! But it adds a deep, rich flavor. You won’t taste chocolate, I promise. Which tip will you try first?

Share Your Kitchen Creations

I hope this recipe brings warmth to your table. It is a dish full of happy memories for me. Cooking for others is a way to show you care.

*Fun fact: Cincinnati chili is almost always served over spaghetti!* It is a fun and tasty tradition. I would love to see your version of this classic meal.

Have you tried this recipe? Tag us on Pinterest! Let’s build a community of happy home cooks. Sharing our food stories is a true joy.

Happy cooking! —Fiona Brooks.