Description

This Cincinnati Chili Recipe offers a rich, savory, and uniquely spiced chili served over spaghetti and topped with cheddar cheese, beans, diced onions, and oyster crackers. The chili is slowly simmered with a blend of aromatic spices, tomato paste, cocoa, and molasses, delivering a slightly sweet and deeply flavorful sauce that’s a beloved regional specialty.

Ingredients

Scale

Meat and Cooking Base

3 pounds boiled ground chuck (drained)
1 tablespoon olive oil
1½ cups diced onions
1 teaspoon diced garlic

Chili Sauce Ingredients

1 quart water
6 ounces tomato paste
1½ tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon ground cloves
¼ teaspoon ground cayenne pepper (or crushed red pepper flakes)
1 teaspoon chili powder
0.56 ounces Williams Chicken Chili Seasoning (½ envelope)
0.5 ounces Williams Original Chili Seasoning (½ envelope)
1 tablespoon granulated sugar (dissolved in ¼ cup of hot water)
3 teaspoons ground cinnamon
1 teaspoon ground allspice
2 tablespoons unsweetened cocoa powder (or a 1-oz. square of unsweetened chocolate)
1 tablespoon unsulphured molasses

Additional Components & Garnishes

1 pound dry spaghetti (1 package)
2-4 cups freshly shredded cheddar cheese
15 ounces canned black beans (drained and rinsed, 1 can)
15 ounces canned red beans (drained and rinsed, 1 can)
1 onion (diced, raw)
9 ounces oyster crackers (1 package)

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Instructions

Boil the Ground Chuck: Begin by boiling the ground chuck until fully cooked and drained to remove excess fat. This prepares the meat for the chili sauce.
Sauté Aromatics: Heat a large Dutch oven over medium heat and add 1 tablespoon olive oil. Once hot, add the diced onions and sauté until translucent, about 5 minutes. Add the diced garlic in the last minute of sautéing to release its flavor without burning.
Add Chili Ingredients: Add the boiled ground chuck to the Dutch oven together with the water, tomato paste, apple cider vinegar, Worcestershire sauce, ground cloves, cayenne or crushed red pepper flakes, chili powder, Williams Chicken and Original Chili Seasonings, dissolved sugar, cinnamon, allspice, unsweetened cocoa powder or chocolate, and molasses. Stir well to combine all ingredients evenly.
Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover loosely and let it simmer gently for at least 2 hours. Stir occasionally and add small amounts of water if the chili thickens too much during cooking to maintain a nice saucy consistency.
Cook the Spaghetti: During the last 15-20 minutes of the chili simmering time, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain well once cooked.
Assemble and Serve: Serve the steaming chili over a bed of the cooked spaghetti. Garnish generously with shredded cheddar cheese, drained black and red beans, raw diced onions, and oyster crackers. Customize the topping quantities to your taste and enjoy this iconic Cincinnati-style chili.

Notes

This Cincinnati chili is distinct for its sweet and savory flavor profile, featuring a blend of spices including cinnamon, cloves, and cocoa.
Using boiled and drained ground chuck reduces grease and results in a richer texture for the chili sauce.
Simmering the chili slowly for at least 2 hours allows flavors to meld deeply, enhancing the overall taste.
The traditional serving includes topping the chili over spaghetti with shredded cheddar cheese, beans, onions, and oyster crackers, but feel free to adjust toppings to preference.
Step-by-step photos for this recipe can be found below the recipe card to assist with preparation.

Nutrition

Serving Size: 1 bowl
Calories: 1065 kcal
Sugar: 11 g
Sodium: 1136 mg
Fat: 50 g
Saturated Fat: 20 g
Unsaturated Fat: 23 g
Trans Fat: 2 g
Carbohydrates: 99 g
Fiber: 13 g
Protein: 54 g
Cholesterol: 149 mg