Table of Contents[Hide][Show]
If you aren’t familiar with Cincinnati Chili, you should be! I must admit, this is an unusual chili. I grew up in Texas where chili meant meat, beans and spicy, so I was a bit taken aback by this chili.
Cincinnati chili throws this idea on its head with the addition of cinnamon (yep, really), dark chocolate, and a hint of cloves for a unique (and delicious) chili. In Cincinnati, there is a (somewhat fierce) division when it comes to this style of chili as people typically like one of the two main restaurants that serve it: Skyline or Gold Star.
After a while, the taste of Cincinnati chili grew on me so I worked on figuring out a healthier copycat recipe. My husband, who was already a life-long fan, didn’t object at all. The flavors in Cincinnati style chili are healthy to begin with, as cinnamon, chili powder, and cloves all have health promoting properties. Of all the recipes I’ve tried to make a healthy version of, this has been one of the easiest!
Cincinnati Chili Recipe
In Cincinnati, this chili is served over spaghetti noodles (never understood that) and topped with a mountain of cheese, onions, and oyster crackers. We skip those additions and just top with chopped onions or a little raw cheese. Cincinnati chili is not naturally spicy and it has become a kid favorite in our house. It is also delicious as leftovers or as a topping for eggs for breakfast. If you’re brave enough to add cinnamon to to your chili, give this recipe a try!
Cincinnati Chili Recipe
Ingredients
- 4 cups bone broth
- 2 lbs ground beef
- 2 medium onions (diced)
- 2 cups tomato sauce
- 4 cloves garlic (minced)
- ½ tsp allspice
- ½ tsp cloves
- 1 TBSP cumin
- ¼ cup chili powder (mild)
- 2 oz unsweetened chocolate
- 2 TBSP apple cider vinegar
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Pour the broth in to large stock pot.
- Add the ground beef and bring to boil.
- Reduce to a simmer and continue cooking for about 30 minutes.
- Add all the remaining ingredients and reduce to medium low heat.
- Simmer for at least two hours until chili has thickened. Add water if needed during this time.
Notes
Nutrition
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Ever been to Cincinnati? Had the chili? Ready to try this recipe? Share below!
One of our favorite recipes! We really miss Skyline now that we don’t eat out much and this recipe really satisfies that!
This article REALLY piqued my interest, as I had lived in northern Kentucky (near Cincy) for 14 years. I first encountered Cincinnati-style chili in 1997, when a co-worker was eating some. I’d never before seen chili eaten over spaghetti noodles! That just didn’t seem right to me, even gross. BUT…up to that point, my only experience had been with ‘regular’ chili, not this kind. Since it was a very popular lunch around there, my curiosity got the best of me. I finally tried it, ordering a “3-way”, which is spaghetti noodles, topped with the chili, then topped with shredded cheese. I LOVED IT! Obviously, you can’t compare it to ‘regular’ chili…it’s a completely different style and taste!! Yes, it looks thin and soupy and ugly, but something ‘magic’ happens when served over noodles, and you add cheese & toppings. It’s a unique, very tasty combination. Yes, it’s fattening, but it was definitely a treat at times! Having lived in 9 states, I’d discovered that each place tends to have their own unique foods or dishes; Cincinnati-style chili is that kind of dish for that region. And by the way, I’d always read that Cincinnati-style chili had originated from a Greek family, who had started Skyline Chili. Anyway, this brought back fond memories (ha!). Thanks for this healthier version of Cincinnati chili; I will have to try it!
DelicIous! I have been craving chili spaghetti for a while. When I told my husband I was making this he was sceptical as he is a very picky eater and has never had it before. We both loved it and he even asked me to make it again. I can’t wait to try more of your recipes!
I grew up in Cincinnati and GOLDSTAR is the best! This is actually more of a “Middle Eastern” chili because of the spices used. (Particularly cinnamon.) Goldstar Chili was in fact founded by four brothers from Jordan. Because my dad’s family hails from an Arab background, this chili has always had a special place in my heart. This recipe looks wonderful. I will have to try it. Still using the spaghetti, though, sorry!
Hi there,
I hate to tell you this but your recipe for Cincinnati chili is incorrect. I am from Cincinnati. Downtown Cincinnati has a little joint called Empress Chili, which was the first one to bring German chili to the general public. My grandmother worked at Empress and the owner gave her the recipe for the chili. She in turn gave to to my father, who gave it to me.
There is no chocolate, cumin, or garlic ‘powder’ in the recipe. The onions and garlic should be fresh. The spices are all used whole and tied in a cheese cloth bag for removal later. The recipe doesn’t call for beef broth either, but I use it because the beef now-a-days has little flavor.
Hope this helps,
Sindi
There’s nothing German about Empress chili. You’ve been lied to your whole life. I hope this helps.
Sindi is correct about some things. Your recipe is so far from what Cincinnati chili really is. You are only misleading people. Chocolate of any kind is NOT, in any way shape or form, a part of Cincinnati chili. This recipe actually looks fantastic, but it’s not Cincinnati, sorry.
I am very sorry many of you have such rude things to say about Cincinnati, my husband and I go there all the time to visit his family. I am from SoCal and I found the place super charming. Very few fast food restaurants, tons of mom and pop joints. It was clean and people were friendly. The place has a ton of personality (the good kind).
Any who, I am building this chili as we speak, it smells like my mother-in-law’s house. I have roots in eastern Europe, of which this style of food is very popular (so keep talking haters) the spices remind me of a lot of dishes my grandmother used to make. So far, judged by the smell, this chili is going to be wonderful.
I’ve just made this chilli for tomorrow night and it tastes terrible. I’m not sure how I’m going to rescue it, I’m not sure that it can be. It might pay to change the word cocoa in the recipe to chocolate (as in the photo and mentioned in the blurb above the recipe). I only read the recipe and instructions not the story above, so added in 2oz of cocoa powder, which is what cocoa means in New Zealand. I did think half a bar of cocoa was strange though you have so many ingredients we don’t get so just assumed this was another. Chocolate is chocolate not cocoa. Very disappointed.
I was a little hesitant on this because I’m such a fan chili
with beans – but I made it and loved it, with ground venison of course. I
served it in the traditional ‘four way’ style over spaghetti noodles, with
cheese, and raw onion. YUM. My hubby loved it and so did I. It’s saved in my recipe
folder now. Thanks!
Hey there,
As a Cinci native, I eat this stuff all the time. I think it’s interesting that you use venison, I’ll have to try that. I saw in your comment that you really like beans. When you order a four-way in Cincinnati, you have to specify onions or beans. (five-way is both) I think it’s usually kidney beans but I’m not sure because I don’t really like them haha. Just thought I’d give you a heads up and you should totally try a five-way next time.
I have lived most of my life in Southwest Ohio and order a delicious Greek salad when I go to Skyline with Cincinnati chili lovers. I don’t like the chili at all but will forward Katie’s recipe to my relatives who think it’s the best!
Chili is my FAVORITE!!!! I’ve only tried chili with chocolate added to it once and I loved it! With your recipes I can have it again! Thanks! 🙂