Easy Cincinnati Chili

4.75 from 4 votes

This homemade Cincinnati chili recipe is a comforting gem from the Midwest that you can easily make in your kitchen from scratch! Its signature savory and sweet flavor is hard to resist.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: Cincinnati Chili Recipe, Skyline Chili Recipe

Servings:

Author: Natasha Bull

Ingredients

2 pounds lean ground beef see note
1 medium onion chopped
1 (6 ounce) can tomato paste
1 (16 ounce) can tomato sauce
1 cup water
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
2 tablespoons chili powder
1 tablespoon cocoa powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
Toppings, for serving: cooked spaghetti, chopped raw onion, red kidney beans, shredded cheddar, oyster crackers

Instructions

Add all ingredients (except for the toppings) to a pot/Dutch oven and give it a good stir. No, the beef is not browned first in Cincinnati chili.
Simmer gently for at least an hour, up to 2 hours, but check to make sure there's enough liquid left that it's not burning to the bottom of the pot. Keep the lid slightly open (medium-low heat is what I use on my gas stove).
Serve chili one of the ways below (top the bowls as desired, oyster crackers optional):
2-Way: chili + spaghetti
3-Way: chili + spaghetti + grated cheddar
4-Way: chili + spaghetti + grated cheddar + onions
5-Way: chili + spaghetti + grated cheddar + onions + red kidney beans

Notes

Traditionally in Cincinnati chili, the fat isn't drained. You can use regular ground beef, but keep in mind you may want to skim some of the fat off the top as needed (it does add extra flavor, so that step is optional).
Serves up to 10 depending on serving size and what else you serve with it.
Nutritional information doesn't include toppings.

Nutrition