Cincinnati Chili (Cinnamon-Spiced, Served Over Spaghetti)

What Makes This Recipe Work

The beef is simmered in liquid rather than browned, which gives Cincinnati chili its signature fine, pourable texture. Warm spices like cinnamon, allspice, and clove, plus a touch of cocoa and vinegar, create the unmistakable sweet-savory flavor of this Cincinnati style chili.

Ingredients for Cincinnati Chili (Cinnamon

• 2 lb (900 g) ground beef, preferably 80/20
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 (15 oz / 425 g) can tomato sauce
• 2 cups (475 ml) water or beef broth
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1 tbsp unsweetened cocoa powder
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1 tsp fine salt, plus more to taste
• 1 lb spaghetti, cooked, for serving

How to Make Cincinnati Chili (Cinnamon

1. Add the ground beef and onion to a large pot with the water or broth. Break the beef up with a spoon and stir so it separates into fine pieces.
2. Stir in the garlic, tomato sauce, chili powder, cinnamon, allspice, cloves, cocoa, vinegar, Worcestershire, bay leaf, and salt.
3. Bring to a boil, then reduce to a low simmer.
4. Simmer uncovered, stirring now and then, for 1 to 1 1/2 hours, until the sauce is slightly thickened but still pourable. Add a splash of water if it gets too thick.
5. Remove the bay leaf and taste, adjusting the salt. The chili should be a bit sweet, lightly spiced, and loose.
6. Spoon over cooked spaghetti for a 3-way, or continue to add toppings for a 4-way or 5-way.

Tips for the Best Cincinnati Chili (Cinnamon

• Simmer, do not brown, the beef; the loose method gives the classic fine texture.
• Add water as needed; Cincinnati chili is meant to be thin enough to pour.
• Taste for the sweet-savory balance and add a pinch of sugar if the tomatoes taste sharp.
• Cook the spaghetti just before serving so the noodles stay separate.

Variations and Substitutions

• Make it ahead in the slow cooker on low for 6 hours for an easy Cincinnati style chili.
• Use ground turkey or a meatless crumble as in Vegetarian Chili for a lighter sauce.
• Add a can of rinsed kidney beans to the sauce for a heartier pot.
• Try it over hot dogs for a chili dog, or over fries for a loaded version.

How to Store and Reheat

• Refrigerate the chili sauce in a sealed container for up to 4 days; store it separately from the spaghetti so the noodles do not soak it up.
• Freeze the sauce for up to 3 months, then thaw and reheat gently with a splash of water.

Cincinnati Chili (Cinnamon FAQ