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Cincinnati Chili

Cincinnati is known for its chili and it’s a meaty one at that.  Cincinnati chili usually combines sweet and fairly hot spices and is served atop a bed of spaghetti. 

The chili is then topped with cheese, beans, onions, or all of the above.  (All of the above is also known as “Five-Way Chili”).


  1. Combine the onions, beef, garlic, and chili powder in a skillet and sauté over medium to medium-high heat, stirring so nothing burns.*
  2. Add in all your spices, your cocoa or chocolate, the Worcestershire sauce, water, tomato sauce and vinegar.  (If your skillet isn’t large enough, move everything into a pot).  
  3. Lower heat and simmer for 60 minutes, uncovered.  (If you transferred everything to a pot, add another 10 minutes cook time).
  4. Cook spaghetti according to the directions on the package.
  5. To serve, the spaghetti goes on the bottom, topped with a nice hearty spoonful of chili, then the cheese, beans, and onions.  
  6. Serve the oyster crackers in a separate bowl on the side (else they may get soggy atop the chili if it sits too long).
  7. *You shouldn’t need oil to sauté because the fat in the ground chuck should do that trick.  
  8. If you find that it’s not doing enough, add 2 tablespoons of extra virgin olive oil and continue to sauté.
This is a recipe by
Hungry Fan
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