Authentic Cincinnati Chili with Warming Spices and Cocoa
Cincinnati chili breaks all traditional chili rules with its unique blend of warm spices like cinnamon, allspice, and cocoa that create a distinctive sweet-savory sauce. This Midwestern comfort food is traditionally served over spaghetti and topped with cheese, onions, and beans. The thin, aromatic sauce develops deep flavor through slow simmering, while the unexpected spice combination sets it apart from typical Texas-style chili. Perfect for family dinners or introducing friends to this regional specialty.
Ingredients
- 1 pint beef stock or broth
- 2 pounds lean ground beef
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ¼ teaspoon ground cloves
- ½ teaspoon cayenne pepper
- 1 ½ tablespoon unsweetened cocoa
- ½ teaspoon salt
- coarsely-ground black pepper, to taste
- 1 15 oz can tomato sauce
- 1 15 oz can chopped tomatoes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cider vinegar
- 1 16 oz package pasta, uncooked and dried
- 1 16 oz cans kidney beans
- 8 oz shredded cheddar cheese
- cheddar cheese, shredded for garnish
- onion, chopped for garnish
- 1 jalapeño pepper, sliced for garnish
Instructions
- 1
Brown the ground beef in a large pot over medium-high heat, breaking up pieces as it cooks
- 2
Remove cooked beef and set aside
- 3
Add onion, garlic, and all spices to the same pot
- 4
Stir in tomato sauce, chopped tomatoes, Worcestershire sauce, and cider vinegar
- 5
Return beef to pot and add stock
- 6
Reduce heat to low and simmer uncovered for 1 hour until sauce thickens
- 7
Add uncooked pasta and kidney beans
- 8
Add additional stock if needed to cook pasta properly
- 9
Stir in 8 oz shredded cheese once pasta is tender
- 10
Serve garnished with additional cheese, chopped onion, and jalapeño slices
Tips
Let the chili simmer the full hour to develop the complex spice flavors that make Cincinnati chili distinctive.
Add extra stock gradually when cooking the pasta to prevent the chili from becoming too thick.
Serve immediately after adding cheese to prevent it from becoming stringy or separating.
Good to Know
Refrigerate up to 4 days in covered container
Can be made 1-2 days ahead, reheat gently and add fresh cheese when serving
Serve hot over pasta with traditional toppings on the side
Common Mistakes
Don't skip the hour-long simmer to avoid thin, underdeveloped flavors
Don't add all the stock at once when cooking pasta to avoid watery chili
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without the unusual spices like cinnamon?
The cinnamon, allspice, and cocoa are what define Cincinnati chili's unique flavor profile. Without them, you'll have regular chili instead of this regional specialty.
What if I don't have cocoa powder?
Substitute 1/2 ounce grated unsweetened chocolate for the cocoa powder. The chocolate will add richness and the characteristic slight sweetness.
How long will leftovers keep?
Cincinnati chili keeps well refrigerated for up to 4 days. The flavors actually improve overnight, making it perfect for meal prep or next-day lunches.