Aren’t you craving something uniquely delicious? Cincinnati chili isn’t your average chili—it’s a spicy, cinnamon-kissed tradition that transforms pasta, hot dogs, and cheese into pure comfort. Whether you’re a seasoned pro or new to this regional favorite, we’ve gathered 18 mouthwatering recipes that bring the heat and heart of Ohio right to your kitchen. Get ready to spice up your dinner routine—let’s dive in!
Classic Cincinnati Chili with Spaghetti
Warm, aromatic, and steeped in Midwestern tradition, Classic Cincinnati Chili with Spaghetti offers a uniquely comforting twist on a beloved pasta dish. This iconic recipe, with its rich, spiced meat sauce and signature sweet undertones, transforms a simple weeknight dinner into a celebration of regional American cuisine. Its layered flavors and cozy appeal make it a perfect centerpiece for holiday gatherings or a nostalgic family meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Ground beef – 1 lb
– Onion – 1 medium, finely chopped
– Garlic – 3 cloves, minced
– Tomato sauce – 15 oz can
– Beef broth – 2 cups
– Chili powder – 2 tbsp
– Ground cinnamon – 1 tsp
– Ground allspice – ½ tsp
– Unsweetened cocoa powder – 1 tbsp
– Brown sugar – 1 tbsp
– Apple cider vinegar – 1 tbsp
– Bay leaves – 2
– Salt – 1 tsp
– Spaghetti – 12 oz
– Shredded cheddar cheese – 1 cup
– Oyster crackers – ½ cup
Instructions
1. In a large pot over medium-high heat, brown 1 lb of ground beef with 1 finely chopped onion and 3 minced garlic cloves for 5–7 minutes, breaking the meat into small crumbles with a wooden spoon.
2. Drain any excess fat from the pot, then stir in 15 oz of tomato sauce, 2 cups of beef broth, 2 tbsp chili powder, 1 tsp ground cinnamon, ½ tsp ground allspice, 1 tbsp unsweetened cocoa powder, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, 2 bay leaves, and 1 tsp salt.
3. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally to prevent sticking.
4. While the chili simmers, bring a large pot of salted water to a rolling boil and cook 12 oz of spaghetti according to package directions until al dente, about 8–10 minutes.
5. Drain the spaghetti thoroughly and divide it evenly among 6 serving bowls.
6. Remove and discard the bay leaves from the chili, then ladle the hot chili over the spaghetti in each bowl.
7. Top each serving with a generous sprinkle of 1 cup shredded cheddar cheese and a handful of ½ cup oyster crackers.
Just as the chili melds with the tender spaghetti, the cheese melts into a creamy blanket, while the crackers add a delightful crunch. For a festive twist, serve it alongside a crisp green salad or offer extra toppings like diced onions or kidney beans, allowing guests to customize their bowls to taste.
Vegetarian Cincinnati Chili with Lentils
Heralding a modern twist on a beloved regional classic, this Vegetarian Cincinnati Chili with Lentils transforms humble ingredients into a richly spiced, comforting masterpiece. By replacing traditional ground meat with earthy lentils, it captures the signature sweet-spiced complexity while offering a hearty, plant-based alternative that satisfies both tradition and contemporary tastes. Perfect for festive gatherings or cozy weeknights, this dish invites you to savor a timeless flavor profile reimagined for today’s table.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 cup, finely chopped
– Garlic – 3 cloves, minced
– Brown lentils – 1 cup, rinsed
– Vegetable broth – 4 cups
– Tomato paste – ¼ cup
– Chili powder – 2 tbsp
– Ground cinnamon – 1 tsp
– Ground allspice – ½ tsp
– Unsweetened cocoa powder – 1 tsp
– Bay leaf – 1
– Salt – 1 tsp
– Cooked spaghetti – 12 oz
– Shredded cheddar cheese – 1 cup
– Chopped white onion – ½ cup
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add yellow onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in garlic and cook until fragrant, 1 minute.
4. Add brown lentils, vegetable broth, tomato paste, chili powder, ground cinnamon, ground allspice, unsweetened cocoa powder, bay leaf, and salt to the pot.
5. Bring the mixture to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until lentils are tender and the chili has thickened, 30–35 minutes. Tip: For deeper flavor, let the chili simmer gently without rushing—this allows the spices to meld perfectly.
6. Remove and discard the bay leaf.
7. While the chili simmers, cook spaghetti according to package directions until al dente, drain, and keep warm.
8. To serve, divide cooked spaghetti among bowls, ladle hot chili over the top, and garnish with shredded cheddar cheese and chopped white onion. Tip: For a traditional “five-way” Cincinnati style, add a layer of kidney beans and oyster crackers before the cheese and onion.
9. Serve immediately while hot. Tip: Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days and reheats beautifully for a quick meal.
Offering a velvety, thick texture that clings lovingly to each strand of pasta, this chili delivers a warm, aromatic blend of sweet cinnamon and savory spices, punctuated by the subtle bitterness of cocoa. The tender lentils provide a satisfying bite, while the melted cheddar and crisp onion add creamy and sharp contrasts. For a creative twist, try serving it over baked potatoes or as a filling for sliders, making it a versatile centerpiece for any occasion.
Slow Cooker Cincinnati Chili
Revered for its unique blend of sweet spices and savory depth, Cincinnati chili transforms humble ground beef into a complex, comforting dish. This slow cooker version simplifies the classic, allowing the flavors to meld and deepen over hours of gentle heat, resulting in a rich, aromatic chili perfect for a festive gathering or a cozy winter meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Ground beef – 2 lbs
– Onion – 1 large, finely chopped
– Garlic – 4 cloves, minced
– Tomato sauce – 15 oz can
– Beef broth – 2 cups
– Chili powder – 2 tbsp
– Unsweetened cocoa powder – 1 tbsp
– Cinnamon – 1 tsp
– Allspice – ½ tsp
– Cloves – ¼ tsp
– Bay leaf – 1
– Salt – 1 tsp
– Apple cider vinegar – 2 tbsp
– Water – ½ cup
Instructions
1. In a large skillet over medium-high heat, brown the ground beef for 8-10 minutes, breaking it into fine crumbles with a wooden spoon.
2. Add the chopped onion and minced garlic to the skillet, cooking for 5 minutes until the onion softens and becomes translucent.
3. Transfer the beef mixture to a 6-quart slow cooker, using a slotted spoon to leave excess fat behind for a leaner chili.
4. Pour in the tomato sauce, beef broth, and water, stirring to combine all ingredients evenly.
5. Add the chili powder, cocoa powder, cinnamon, allspice, cloves, bay leaf, and salt, mixing thoroughly to ensure the spices are well distributed.
6. Cover the slow cooker and cook on low heat for 6 hours, avoiding lifting the lid to maintain consistent temperature and moisture.
7. Stir in the apple cider vinegar, then cook uncovered on high for 15 minutes to allow the sauce to thicken slightly.
8. Remove and discard the bay leaf before serving.
You’ll find this chili boasts a velvety, thick texture with layers of warm spice and a subtle hint of chocolate, making it ideal for serving over spaghetti or as a topping for hot dogs with a generous sprinkle of shredded cheddar cheese.
Cincinnati Chili Cheese Dogs
Glistening with a rich, spiced chili and melted cheese, Cincinnati chili cheese dogs transform the classic ballpark favorite into a sophisticated yet comforting meal, perfect for holiday gatherings or cozy winter evenings. This elevated take combines the signature sweet-and-savory flavors of Cincinnati-style chili with juicy hot dogs, creating a dish that’s both nostalgic and impressively refined. Each bite offers a harmonious blend of textures and spices, making it an irresistible centerpiece for any festive table.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – 1 lb
– Hot dogs – 4
– Hot dog buns – 4
– Tomato paste – 2 tbsp
– Beef broth – 1 cup
– Chili powder – 1 tbsp
– Ground cinnamon – ½ tsp
– Ground allspice – ¼ tsp
– Unsweetened cocoa powder – 1 tsp
– Shredded cheddar cheese – 1 cup
– Onion – ½ cup, finely chopped
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – 1 tsp
Instructions
1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely chopped onion and minced garlic to the skillet, cooking until softened and fragrant, approximately 5 minutes.
3. Tip: Stir frequently to prevent burning and ensure even caramelization for deeper flavor.
4. Increase the heat to medium-high and add the ground beef, breaking it into small crumbles with a spatula, and cook until no pink remains, about 8-10 minutes.
5. Drain any excess fat from the skillet to keep the chili from becoming greasy.
6. Stir in the tomato paste, chili powder, ground cinnamon, ground allspice, unsweetened cocoa powder, and salt, coating the beef evenly for 1 minute.
7. Pour in the beef broth, bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 15 minutes, stirring occasionally, until thickened.
8. While the chili simmers, preheat a grill or grill pan to medium-high heat (400°F) and lightly toast the hot dog buns for 2-3 minutes until golden.
9. Grill the hot dogs for 5-7 minutes, turning occasionally, until they have char marks and are heated through.
10. Tip: Avoid piercing the hot dogs to retain their juices and ensure a plump, juicy texture.
11. Place each grilled hot dog into a toasted bun.
12. Spoon the warm chili over the hot dogs, covering them generously.
13. Sprinkle the shredded cheddar cheese evenly over the chili.
14. Tip: For extra melty cheese, place the assembled dogs under a broiler preheated to 450°F for 2-3 minutes until the cheese bubbles and browns slightly.
15. Serve immediately while hot.
Delightfully complex, the chili melds warm spices with a hint of cocoa, creating a velvety sauce that clings to the snappy hot dogs. Each mouthful offers a contrast of creamy cheese, tender beef, and the slight crunch of the bun, making it a standout for game days or elegant potlucks. For a creative twist, try serving these chili cheese dogs with a side of crisp coleslaw or pickled jalapeños to cut through the richness.
Cincinnati Chili Nachos
Uniquely blending the heartiness of Midwestern chili with the playful crunch of nachos, this Cincinnati-inspired creation transforms a beloved regional specialty into a shareable feast. Imagine tender, spiced meat nestled atop crisp tortilla chips, all crowned with a blanket of melted cheese and classic Cincinnati chili toppings—a harmonious fusion that’s both comforting and sophisticated. Perfect for gatherings or a cozy night in, it’s a dish that invites indulgence with every layered bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Ground beef – 1 lb
– Onion – 1, finely chopped
– Garlic – 2 cloves, minced
– Chili powder – 2 tbsp
– Ground cinnamon – 1 tsp
– Ground allspice – ½ tsp
– Unsweetened cocoa powder – 1 tsp
– Beef broth – 1 cup
– Tomato sauce – 8 oz
– Tortilla chips – 8 oz
– Shredded cheddar cheese – 2 cups
– Kidney beans – 1 can (15 oz), drained and rinsed
– Sour cream – ½ cup
Instructions
1. In a large skillet over medium-high heat, brown the ground beef for 5–7 minutes until no pink remains, breaking it into small crumbles with a spatula.
2. Add the chopped onion and minced garlic to the skillet, cooking for 3–4 minutes until the onion is translucent and fragrant.
3. Stir in the chili powder, ground cinnamon, ground allspice, and unsweetened cocoa powder, toasting the spices for 1 minute to enhance their flavor.
4. Pour in the beef broth and tomato sauce, bringing the mixture to a simmer over medium heat.
5. Reduce the heat to low, cover the skillet, and let the chili simmer for 20 minutes, stirring occasionally to prevent sticking.
6. While the chili simmers, preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
7. Spread the tortilla chips in a single layer on the prepared baking sheet, ensuring they overlap slightly to hold the toppings.
8. Evenly spoon the simmered chili over the tortilla chips, then sprinkle the shredded cheddar cheese on top.
9. Bake in the preheated oven for 5–7 minutes, or until the cheese is fully melted and bubbly.
10. Remove from the oven and immediately top with the kidney beans and dollops of sour cream.
Delve into the rich, savory layers where the warmth of cinnamon and allspice melds with the creamy cheese and tangy sour cream. The crisp chips provide a satisfying contrast to the tender chili, making each bite a textural delight. For a creative twist, serve these nachos family-style on a large platter, garnished with extra beans or a drizzle of hot sauce to personalize the experience.
Skyline-Inspired Cincinnati Chili Dip
Delve into a sophisticated twist on a Midwest classic with this Skyline-Inspired Cincinnati Chili Dip, where the iconic flavors of cinnamon-spiced chili meet creamy, melty cheese in an elegant appetizer perfect for holiday gatherings. This refined version transforms the beloved regional dish into a shareable dip that balances warm spices with rich textures, offering a nostalgic yet elevated experience. Serve it warm with sturdy dippers to capture every last bit of its complex, savory-sweet profile.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – 1 lb
– Onion – 1 medium, finely chopped
– Tomato sauce – 1 (15 oz) can
– Beef broth – 1 cup
– Unsweetened cocoa powder – 1 tbsp
– Ground cinnamon – 1 tsp
– Ground cumin – 1 tsp
– Chili powder – 1 tbsp
– Salt – 1 tsp
– Sharp cheddar cheese – 2 cups, shredded
– Cream cheese – 8 oz, softened
– Tortilla chips – for serving
Instructions
1. Heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces with a wooden spoon until browned, about 5-7 minutes.
2. Drain any excess fat from the skillet, then add the finely chopped onion and cook until softened, about 3-4 minutes, stirring occasionally.
3. Stir in the tomato sauce, beef broth, cocoa powder, cinnamon, cumin, chili powder, and salt, ensuring all ingredients are well combined.
4. Reduce the heat to low and simmer the mixture uncovered for 15 minutes, stirring every 5 minutes to prevent sticking and allow the flavors to meld—this slow simmer deepens the spice notes.
5. While the chili simmers, preheat your oven to 350°F and grease a 9-inch baking dish lightly with cooking spray.
6. In a medium bowl, combine the shredded cheddar cheese and softened cream cheese, mixing until evenly blended for a smooth, cohesive base.
7. Spread the cheese mixture evenly into the prepared baking dish, then carefully spoon the simmered chili over the top in an even layer.
8. Bake in the preheated oven for 10 minutes, or until the edges are bubbly and the cheese is fully melted—watch closely to avoid over-browning.
9. Remove from the oven and let the dip rest for 5 minutes before serving to allow it to set slightly, making it easier to scoop without being too runny.
10. Serve warm with tortilla chips for dipping, arranging them around the dish for an inviting presentation.
This dip boasts a velvety texture from the melted cheeses, contrasted with the hearty, spiced chili that carries subtle hints of cinnamon and cocoa. The flavors meld into a rich, savory-sweet profile that’s both comforting and intriguing, perfect for pairing with crisp tortilla chips or even spooning over baked potatoes. Try garnishing with a sprinkle of fresh green onions or a dollop of sour cream to add a bright, cooling element that complements the warm spices.
Cincinnati Chili Stuffed Peppers
Gracing your holiday table with a modern twist on a Midwest classic, these Cincinnati Chili Stuffed Peppers transform the beloved regional dish into a vibrant, oven-baked presentation. The sweet bell peppers cradle a rich, spiced meat filling, creating a comforting yet elegant centerpiece perfect for festive gatherings. This recipe simplifies the traditional preparation while delivering the complex, savory-sweet flavors that define Cincinnati chili.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Ground beef – 1 lb
– Bell peppers – 6 large
– Onion – 1 cup, finely diced
– Tomato sauce – 1 (15 oz) can
– Beef broth – 1 cup
– Chili powder – 2 tbsp
– Unsweetened cocoa powder – 1 tbsp
– Ground cinnamon – 1 tsp
– Ground allspice – ½ tsp
– Shredded cheddar cheese – 1 cup
– Salt – 1 tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3. Arrange the pepper halves cut-side up in a 9×13-inch baking dish.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
6. Add the ground beef to the skillet and cook for 8-10 minutes, breaking it up with a spoon, until browned and no longer pink.
7. Stir in the chili powder, cocoa powder, cinnamon, allspice, and salt until the meat is evenly coated.
8. Pour in the tomato sauce and beef broth, then bring the mixture to a simmer.
9. Reduce the heat to medium-low and let the chili simmer uncovered for 15 minutes, stirring occasionally, until thickened slightly.
10. Evenly divide the chili mixture among the pepper halves in the baking dish.
11. Cover the dish tightly with aluminum foil and bake for 30 minutes.
12. Remove the foil and sprinkle the shredded cheddar cheese evenly over the stuffed peppers.
13. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the peppers are tender.
14. Let the peppers rest for 5 minutes before serving to allow the filling to set.
The tender peppers offer a sweet contrast to the deeply spiced, umami-rich filling, with the melted cheese adding a creamy finish. For a festive presentation, garnish with a sprinkle of fresh parsley or serve alongside a crisp green salad to balance the hearty flavors.
Gluten-Free Cincinnati Chili
Picture a comforting, aromatic chili that defies expectations with its rich, complex layers of flavor, all while being entirely gluten-free. This Cincinnati-style chili, a beloved regional specialty, transforms humble ingredients into a deeply satisfying meal that’s perfect for cozy gatherings or a festive weeknight dinner. Its unique blend of spices and tender texture makes it a standout dish that everyone can enjoy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- Ground beef – 1 lb
- Onion – 1 cup, finely chopped
- Garlic – 3 cloves, minced
- Tomato sauce – 15 oz can
- Beef broth – 2 cups
- Chili powder – 2 tbsp
- Cinnamon – 1 tsp
- Allspice – ½ tsp
- Unsweetened cocoa powder – 1 tbsp
- Apple cider vinegar – 1 tbsp
- Salt – 1 tsp
Instructions
- Heat a large pot over medium heat and add the ground beef, cooking for 5-7 minutes until browned and crumbled, then drain any excess fat.
- Add the finely chopped onion and minced garlic to the pot, sautéing for 3-4 minutes until softened and fragrant.
- Pour in the tomato sauce and beef broth, stirring to combine all ingredients evenly.
- Stir in the chili powder, cinnamon, allspice, unsweetened cocoa powder, apple cider vinegar, and salt until well incorporated.
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 30-35 minutes, stirring occasionally to prevent sticking.
- After simmering, check the consistency; if it’s too thin, continue cooking for an additional 5-10 minutes until it thickens to your liking.
- Remove the pot from the heat and let the chili rest for 5 minutes before serving to allow the flavors to meld further.
By simmering slowly, the chili develops a velvety texture that clings beautifully to pasta or spoonbread. Its deep, savory notes are balanced by a hint of warmth from the spices, making it ideal for topping with shredded cheddar and diced onions. For a creative twist, try serving it over baked potatoes or alongside a crisp green salad to highlight its robust character.
Cincinnati Chili Mac and Cheese
Picture a comforting fusion where the soul-warming spices of Cincinnati chili meet the creamy indulgence of macaroni and cheese. This Cincinnati Chili Mac and Cheese elevates a beloved regional specialty into a sophisticated, one-pot wonder, perfect for festive gatherings or a cozy winter evening. It masterfully layers aromatic ground beef, a hint of cocoa, and a blend of warm spices with tender pasta and a luxuriously smooth cheese sauce, creating a dish that is both deeply familiar and intriguingly novel.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Ground beef – 1 lb
– Onion – 1 medium, finely chopped
– Garlic – 3 cloves, minced
– Tomato paste – 2 tbsp
– Beef broth – 2 cups
– Unsweetened cocoa powder – 1 tsp
– Ground cinnamon – ½ tsp
– Ground allspice – ¼ tsp
– Cayenne pepper – ¼ tsp
– Elbow macaroni – 8 oz
– Whole milk – 1 cup
– Sharp cheddar cheese – 2 cups, shredded
– Salt – 1 tsp
Instructions
1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the ground beef and cook for 5–7 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
3. Stir in the finely chopped onion and minced garlic, cooking for 3–4 minutes until the onion is translucent and fragrant.
4. Add the tomato paste, unsweetened cocoa powder, ground cinnamon, ground allspice, and cayenne pepper, stirring constantly for 1 minute to toast the spices.
5. Pour in the beef broth and bring the mixture to a simmer, then reduce the heat to medium-low.
6. Add the elbow macaroni and 1 teaspoon of salt directly to the pot, ensuring the pasta is submerged in the liquid.
7. Cover the pot and simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid. Tip: For perfectly cooked pasta, check at the 10-minute mark to prevent overcooking.
8. Reduce the heat to low and gradually stir in the whole milk until fully incorporated.
9. Add the shredded sharp cheddar cheese in three batches, stirring each addition until completely melted and the sauce is smooth before adding the next. Tip: Adding cheese gradually prevents clumping and ensures a velvety sauce.
10. Let the dish rest off the heat for 3–5 minutes to allow the flavors to meld and the sauce to thicken slightly. Tip: Resting time is crucial for the sauce to achieve the ideal creamy consistency.
Finally, this dish offers a delightful contrast of textures, with tender pasta enveloped in a rich, spiced sauce that boasts subtle chocolate notes and a gentle warmth from the spices. Serve it in individual bowls topped with a sprinkle of extra cheese or a dollop of sour cream for added creaminess, making it an elegant yet comforting centerpiece for any table.
Spicy Chocolate Cincinnati Chili
Just when you thought chili couldn’t get more indulgent, this Spicy Chocolate Cincinnati Chili emerges—a rich, aromatic fusion where dark chocolate and warm spices mingle with savory ground beef and a hint of heat, creating a sophisticated twist on a Midwest classic. It’s a dish that balances depth and comfort, perfect for a cozy winter evening or an impressive dinner party centerpiece.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Ground beef – 1 lb
– Onion – 1, chopped
– Garlic – 2 cloves, minced
– Tomato sauce – 1 (15 oz) can
– Beef broth – 2 cups
– Unsweetened cocoa powder – 2 tbsp
– Chili powder – 2 tbsp
– Cinnamon – 1 tsp
– Cayenne pepper – ¼ tsp
– Salt – 1 tsp
– Olive oil – 1 tbsp
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chopped onion and sauté until translucent, 5–7 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 1 minute.
4. Add ground beef, breaking it up with a spoon, and cook until browned, 8–10 minutes, draining excess fat if desired.
5. Pour in tomato sauce, beef broth, cocoa powder, chili powder, cinnamon, cayenne pepper, and salt, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
7. Uncover and simmer for an additional 15 minutes until the chili thickens to a rich, spoon-coating consistency.
8. Remove from heat and let rest for 5 minutes before serving.
Yielding a velvety, complex chili, the cocoa powder adds a subtle bitterness that enhances the savory notes, while the spices create a warm, lingering heat. Serve it over spaghetti for a traditional Cincinnati-style meal, or pair it with crusty bread and a dollop of sour cream to balance the richness.
Cincinnati Chili Baked Potatoes
Kindly imagine a dish that transforms the humble baked potato into a celebration of Midwestern comfort: Cincinnati chili baked potatoes. This recipe elevates the classic spud with a rich, spiced meat sauce, creating a hearty yet refined meal perfect for cozy gatherings. The result is a satisfying fusion of textures and flavors that honors tradition while offering a fresh twist on a beloved staple.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Russet potatoes – 4 large
– Ground beef – 1 lb
– Tomato sauce – 1 cup
– Water – 1 cup
– Chili powder – 2 tbsp
– Ground cinnamon – 1 tsp
– Ground allspice – ½ tsp
– Unsweetened cocoa powder – 1 tsp
– Onion – 1 medium, finely chopped
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Shredded cheddar cheese – 1 cup
Instructions
1. Preheat your oven to 400°F (200°C).
2. Scrub the russet potatoes thoroughly under cold running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels to ensure crisp skins.
4. Prick each potato all over with a fork to allow steam to escape during baking.
5. Place the potatoes directly on the oven rack and bake for 45–50 minutes, or until a fork easily pierces the center.
6. While the potatoes bake, heat a large skillet over medium-high heat.
7. Add the ground beef to the skillet and cook for 5–7 minutes, breaking it into small crumbles with a spatula until browned.
8. Drain any excess fat from the skillet using a spoon.
9. Add the finely chopped onion and minced garlic to the skillet with the beef.
10. Cook for 3–4 minutes, stirring frequently, until the onion is translucent and fragrant.
11. Stir in the tomato sauce, water, chili powder, ground cinnamon, ground allspice, unsweetened cocoa powder, salt, and black pepper.
12. Bring the mixture to a simmer, then reduce the heat to low.
13. Cover the skillet and let the chili cook for 20 minutes, stirring occasionally to prevent sticking.
14. Remove the baked potatoes from the oven and let them cool for 5 minutes.
15. Slice each potato open lengthwise and fluff the insides gently with a fork.
16. Spoon the Cincinnati chili generously over each potato.
17. Top with shredded cheddar cheese, allowing it to melt slightly from the heat.
18. Serve immediately while warm.
The tender potato flesh contrasts beautifully with the savory, spiced chili, while the melted cheese adds a creamy richness. For a creative twist, garnish with chopped green onions or a dollop of sour cream to enhance the flavors further.
Cincinnati Chili Pizza
On a crisp winter evening, few dishes capture the heart of American culinary fusion quite like Cincinnati chili pizza, where the iconic Midwest chili meets the universal comfort of a perfectly baked pie. This elegant yet approachable creation layers the warm, spiced complexity of Cincinnati-style chili atop a crisp crust, finished with a blanket of melted cheese for a truly indulgent experience.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Pizza dough – 1 lb
– Ground beef – 1 lb
– Tomato sauce – 1 cup
– Unsweetened cocoa powder – 1 tbsp
– Ground cinnamon – 1 tsp
– Ground allspice – ½ tsp
– Shredded cheddar cheese – 2 cups
– Finely chopped onion – ½ cup
– Kidney beans – 1 cup, drained and rinsed
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for at least 30 minutes.
2. In a large skillet over medium-high heat, brown the ground beef for 8-10 minutes until fully cooked, breaking it into fine crumbles with a spatula.
3. Tip: For authentic Cincinnati chili texture, simmer the beef in water first, then drain—this yields a smoother, saucier consistency.
4. Reduce the heat to medium-low and stir in the tomato sauce, cocoa powder, cinnamon, and allspice, cooking for 5 minutes until the spices are fragrant and the sauce thickens slightly.
5. On a lightly floured surface, roll out the pizza dough into a 12-inch circle, aiming for an even thickness to ensure uniform baking.
6. Carefully transfer the dough to the preheated pizza stone or baking sheet, spreading the chili mixture evenly over the surface, leaving a ½-inch border.
7. Tip: Chill the dough for 10 minutes before rolling to prevent shrinkage and achieve a crisper crust.
8. Sprinkle the shredded cheddar cheese over the chili, then top with the chopped onion and kidney beans.
9. Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and lightly browned at the edges.
10. Tip: Let the pizza rest for 5 minutes after baking to allow the flavors to meld and make slicing cleaner.
11. Remove from the oven and slice into 8 pieces using a sharp pizza cutter.
Melted cheddar melds with the spiced, cocoa-infused chili to create a rich, savory-sweet profile, while the kidney beans add a satisfying bite against the crisp crust. Serve it warm with a side of oyster crackers for a playful nod to tradition, or pair it with a crisp salad to balance the hearty flavors.
Cincinnati Chili Cornbread Casserole
Yearning for a comforting twist on a regional classic? This Cincinnati Chili Cornbread Casserole elegantly marries the savory, spiced depth of Cincinnati-style chili with the sweet, crumbly charm of cornbread, creating a hearty and satisfying one-dish meal perfect for festive gatherings or cozy winter evenings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– Ground beef – 1 lb
– Onion – 1, finely diced
– Garlic – 2 cloves, minced
– Tomato sauce – 1 (15 oz) can
– Beef broth – 1 cup
– Chili powder – 2 tbsp
– Cinnamon – 1 tsp
– Allspice – ½ tsp
– Unsweetened cocoa powder – 1 tsp
– Salt – 1 tsp
– Cornmeal – 1 cup
– All-purpose flour – 1 cup
– Granulated sugar – ¼ cup
– Baking powder – 1 tbsp
– Egg – 1
– Milk – 1 cup
– Unsalted butter – ¼ cup, melted
– Shredded cheddar cheese – 1 cup
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, brown the ground beef with the finely diced onion and minced garlic for 8-10 minutes, breaking it into small crumbles with a wooden spoon.
3. Drain any excess fat from the skillet.
4. Stir in the tomato sauce, beef broth, chili powder, cinnamon, allspice, unsweetened cocoa powder, and salt.
5. Bring the mixture to a simmer, then reduce the heat to low and cook uncovered for 10 minutes, stirring occasionally, to allow the flavors to meld.
6. While the chili simmers, in a medium bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, and baking powder.
7. In a separate small bowl, beat the egg, then whisk in the milk and melted unsalted butter.
8. Pour the wet ingredients into the dry cornmeal mixture and stir just until combined; do not overmix to ensure a tender cornbread topping.
9. Spread the cooked chili mixture evenly in the prepared baking dish.
10. Sprinkle the shredded cheddar cheese evenly over the chili layer.
11. Carefully spoon the cornbread batter over the cheese and chili, spreading it gently to cover the surface.
12. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
13. Remove from the oven and let the casserole rest for 5 minutes before serving.
Vividly layered, this casserole offers a delightful contrast: the rich, spiced chili base melds with gooey cheese, all crowned by a sweet, golden cornbread crust. Serve it warm, perhaps with a dollop of sour cream or a sprinkle of fresh green onions, for a complete meal that celebrates comfort with a touch of sophistication.
Cincinnati Chili Tater Tot Bake
Nestled at the intersection of nostalgic comfort and bold regional flavor, this Cincinnati Chili Tater Tot Bake transforms a beloved Midwestern classic into a stunning, shareable casserole. Its layers of spiced meat, melty cheese, and crispy potatoes create a dish that is as visually impressive as it is deeply satisfying, perfect for a festive gathering or a cozy family dinner. With its elegant presentation and complex, savory-sweet profile, it elevates humble ingredients into a truly memorable centerpiece.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Ground beef – 1.5 lbs
– Onion – 1 cup, finely diced
– Garlic – 3 cloves, minced
– Tomato sauce – 15 oz can
– Beef broth – 1 cup
– Chili powder – 2 tbsp
– Ground cinnamon – 1 tsp
– Ground allspice – ½ tsp
– Unsweetened cocoa powder – 1 tsp
– Worcestershire sauce – 1 tbsp
– Light brown sugar – 1 tbsp
– Salt – 1 tsp
– Frozen tater tots – 32 oz bag
– Shredded cheddar cheese – 2 cups
Instructions
1. Preheat your oven to 400°F (204°C).
2. In a large skillet over medium-high heat, cook the ground beef, breaking it into small crumbles, for 8-10 minutes until no longer pink.
3. Add the diced onion and minced garlic to the skillet, cooking for 4-5 minutes until the onion is translucent and fragrant.
4. Stir in the tomato sauce, beef broth, chili powder, cinnamon, allspice, cocoa powder, Worcestershire sauce, brown sugar, and salt.
5. Bring the mixture to a simmer, then reduce the heat to low and cook uncovered for 15 minutes, stirring occasionally, until the sauce has thickened slightly. (Tip: The cocoa powder deepens the color and adds a subtle richness without making it taste like chocolate.)
6. Transfer the chili mixture to a 9×13-inch baking dish, spreading it into an even layer.
7. Arrange the frozen tater tots in a single, tightly packed layer over the chili. (Tip: For extra crispiness, ensure the tots are not overlapping and are fully frozen before baking.)
8. Bake uncovered in the preheated oven for 25 minutes.
9. Remove the dish from the oven and evenly sprinkle the shredded cheddar cheese over the tater tots.
10. Return the dish to the oven and bake for an additional 5-7 minutes, or until the cheese is fully melted and bubbly and the tater tots are golden brown. (Tip: Let the bake rest for 5-10 minutes after removing it from the oven; this allows the layers to set for cleaner slices.)
11. Finally, serve the bake warm.
Fusing the iconic spiced warmth of Cincinnati chili with the irresistible crunch of tater tots, this bake offers a delightful contrast in every bite—creamy, savory filling beneath a golden, cheesy crown. The subtle sweetness from the spices and brown sugar balances the rich beef, creating a complex flavor profile that is both comforting and sophisticated. For a creative presentation, garnish individual servings with a dollop of sour cream, a sprinkle of chopped green onions, and a few oyster crackers on the side to echo the traditional chili experience.
Cincinnati Chili Stuffed Shells
Uniting the comforting warmth of Cincinnati chili with the elegant presentation of stuffed pasta, this recipe transforms a beloved regional specialty into a sophisticated baked dish perfect for gatherings. The rich, spiced meat filling, nestled inside tender jumbo shells and blanketed with melted cheese, offers a delightful twist on classic flavors that feels both familiar and elevated. It’s a harmonious blend of hearty and refined, ideal for impressing guests or indulging in a cozy night in.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Jumbo pasta shells – 24 shells
– Ground beef – 1 lb
– Tomato sauce – 1 cup
– Unsweetened cocoa powder – 1 tbsp
– Ground cinnamon – 1 tsp
– Ground cumin – 1 tsp
– Chili powder – 1 tbsp
– Water – ½ cup
– Shredded cheddar cheese – 2 cups
– Salt – 1 tsp
Instructions
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish lightly with cooking spray.
2. Bring a large pot of salted water to a boil over high heat, add the jumbo pasta shells, and cook for 9 minutes until al dente, then drain and set aside to cool slightly.
3. In a large skillet over medium-high heat, brown the ground beef for 8-10 minutes, breaking it into small crumbles with a spoon until no pink remains, then drain any excess fat.
4. Tip: For deeper flavor, let the beef develop a slight crust before draining to enhance the savory notes in the final dish.
5. Reduce the heat to medium, stir in the tomato sauce, cocoa powder, cinnamon, cumin, chili powder, water, and salt, and simmer for 15 minutes until the mixture thickens slightly.
6. Tip: Taste the chili mixture after simmering and adjust spices if needed, but avoid adding more salt until after baking to prevent over-seasoning.
7. Spoon about 1 tablespoon of the chili mixture into each cooked pasta shell, arranging them snugly in the prepared baking dish.
8. Sprinkle the shredded cheddar cheese evenly over the stuffed shells, covering them completely.
9. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly with golden edges.
10. Tip: For a crispier top, broil the dish for 2-3 minutes after baking, watching closely to prevent burning.
11. Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.
What emerges from the oven is a dish with a wonderfully creamy texture from the melted cheese, contrasting with the tender pasta and richly spiced beef filling that carries subtle hints of cocoa and warmth. The flavors meld beautifully, offering a savory-sweet complexity that’s uniquely Cincinnati chili. Serve it alongside a crisp green salad or with a dollop of sour cream for a refreshing counterpoint to the hearty bake.
Cincinnati Chili Shepherd’s Pie
Fusing the iconic, spiced meat sauce of Cincinnati chili with the comforting, mashed potato topping of a classic shepherd’s pie creates a uniquely satisfying winter dish. This elegant casserole layers a savory, cinnamon-kissed chili beneath a golden-brown crust of creamy potatoes, offering a sophisticated twist on two beloved comfort foods. It’s the perfect centerpiece for a festive holiday table or a cozy family dinner.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
Ground beef – 1.5 lbs
Yellow onion – 1 large, diced
Garlic – 3 cloves, minced
Tomato paste – 2 tbsp
Beef broth – 2 cups
Unsweetened cocoa powder – 1 tbsp
Chili powder – 2 tbsp
Ground cinnamon – 1 tsp
Ground allspice – ½ tsp
Bay leaf – 1
Russet potatoes – 2.5 lbs, peeled and cubed
Unsalted butter – 4 tbsp
Whole milk – ½ cup
Salt – 1 tsp, divided
Black pepper – ½ tsp, divided
Shredded cheddar cheese – 1 cup
Instructions
1. Place the peeled, cubed potatoes in a large pot, cover with cold water by 1 inch, and add ½ teaspoon of salt. 2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender. 3. While the potatoes cook, heat a large skillet or Dutch oven over medium-high heat. 4. Add the ground beef and diced onion to the skillet, breaking the meat into small crumbles with a wooden spoon. 5. Cook for 8-10 minutes, until the beef is browned and the onion is softened, then drain any excess fat. 6. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant. 7. Add the beef broth, cocoa powder, chili powder, cinnamon, allspice, the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, and the bay leaf to the skillet, stirring to combine. 8. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook gently for 20 minutes to allow the flavors to meld, stirring occasionally. 9. Preheat your oven to 400°F. 10. Drain the cooked potatoes thoroughly and return them to the hot pot for 30 seconds to evaporate any residual moisture—this tip ensures fluffier mashed potatoes. 11. Mash the potatoes with the butter, milk, and the remaining ¼ teaspoon of black pepper until smooth and creamy. 12. Remove the bay leaf from the chili mixture and discard it. 13. Transfer the chili to a 9×13 inch baking dish, spreading it into an even layer. 14. Carefully spoon the mashed potatoes over the chili, using a fork to create decorative peaks across the surface, which will brown beautifully in the oven. 15. Evenly sprinkle the shredded cheddar cheese over the potato layer. 16. Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges are bubbling. 17. For a deeper golden top, broil the pie for the final 2-3 minutes, watching closely to prevent burning. 18. Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the layers to set.
Warm and deeply savory, the finished pie offers a delightful contrast between the rich, spiced meat filling and the fluffy, cheesy potato blanket. The hint of cinnamon and cocoa adds a subtle, intriguing depth that distinguishes it from traditional versions. Serve it directly from the baking dish, perhaps with a crisp green salad dressed in a bright vinaigrette to cut through the richness.
Cincinnati Chili Quesadillas
Fusing the comforting warmth of Cincinnati chili with the crispy convenience of a quesadilla, this inventive dish transforms a regional classic into a handheld delight. Imagine tender, spiced ground beef and melty cheese nestled between golden tortillas—a perfect fusion for casual gatherings or a cozy weeknight meal. It’s a playful twist that honors tradition while inviting creativity in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Ground beef – 1 lb
– Onion – ½ cup, finely chopped
– Garlic – 2 cloves, minced
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Cinnamon – ¼ tsp
– Tomato paste – 2 tbsp
– Beef broth – 1 cup
– Flour tortillas – 8 (8-inch)
– Shredded cheddar cheese – 2 cups
– Olive oil – 1 tbsp
Instructions
1. Heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces with a spatula.
2. Cook the beef for 5–7 minutes until browned and no pink remains, then drain any excess fat.
3. Add the onion and garlic to the skillet, stirring frequently for 3–4 minutes until softened and fragrant.
4. Stir in the chili powder, cumin, cinnamon, and tomato paste, coating the mixture evenly for 1 minute to toast the spices.
5. Pour in the beef broth, bring to a simmer, and reduce heat to low, cooking uncovered for 10–12 minutes until the liquid is absorbed and the chili thickens.
6. Remove the skillet from heat and let the chili cool slightly for 5 minutes to prevent soggy tortillas.
7. Lay a tortilla flat and sprinkle ¼ cup of shredded cheddar cheese evenly over one half.
8. Spoon ½ cup of the chili mixture over the cheese, then top with another ¼ cup of cheese and fold the tortilla in half.
9. Repeat steps 7–8 to assemble three more quesadillas.
10. Wipe the skillet clean, add olive oil, and heat over medium heat until shimmering.
11. Place one quesadilla in the skillet and cook for 2–3 minutes per side until golden brown and crispy, pressing gently with a spatula.
12. Transfer the cooked quesadilla to a cutting board and repeat with the remaining quesadillas, adding more oil if needed.
13. Let each quesadilla rest for 1 minute before slicing into wedges to allow the cheese to set.
Zesty and satisfying, these quesadillas offer a delightful contrast of crispy tortilla exteriors and rich, spiced interiors. The subtle warmth of cinnamon and cumin elevates the familiar chili flavor, making it ideal for dipping into sour cream or serving alongside a crisp salad for a balanced meal.
Cincinnati Chili Meatball Subs
Tender, spiced meatballs simmered in a rich, aromatic Cincinnati-style chili sauce find their perfect home nestled within soft sub rolls, creating a handheld feast that marries regional tradition with comforting familiarity. This elevated twist on classic chili transforms the beloved Midwestern dish into an irresistible sandwich, where the deep, complex flavors of cinnamon, allspice, and cocoa powder meld seamlessly with savory beef, all crowned with a generous blanket of melted cheese for a truly decadent experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – 1 lb
– Onion – ½ cup, finely chopped
– Garlic – 2 cloves, minced
– Tomato paste – 2 tbsp
– Beef broth – 1 cup
– Chili powder – 2 tbsp
– Ground cinnamon – 1 tsp
– Ground allspice – ½ tsp
– Unsweetened cocoa powder – 1 tsp
– Salt – 1 tsp
– Sub rolls – 4
– Shredded cheddar cheese – 1 cup
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 lb ground beef, ½ cup finely chopped onion, 2 minced garlic cloves, 2 tbsp tomato paste, 2 tbsp chili powder, 1 tsp ground cinnamon, ½ tsp ground allspice, 1 tsp unsweetened cocoa powder, and 1 tsp salt.
3. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat, which can result in tough meatballs.
4. Shape the mixture into 16 evenly sized meatballs, each about 1 inch in diameter, and place them on the prepared baking sheet.
5. Bake the meatballs in the preheated oven for 15 minutes, or until they are browned and cooked through.
6. While the meatballs bake, pour 1 cup beef broth into a large skillet and bring it to a simmer over medium heat.
7. Transfer the baked meatballs from the oven directly into the simmering broth in the skillet.
8. Reduce the heat to low and let the meatballs simmer in the broth for 10 minutes, allowing the sauce to thicken slightly and the flavors to meld; for a richer sauce, let it reduce until it coats the back of a spoon.
9. Slice 4 sub rolls lengthwise, being careful not to cut all the way through, and place them open on a clean baking sheet.
10. Evenly divide the meatballs and sauce among the 4 prepared sub rolls.
11. Sprinkle 1 cup shredded cheddar cheese evenly over the meatballs in each roll.
12. Place the baking sheet with the assembled subs under the broiler for 2-3 minutes, watching closely until the cheese is fully melted and bubbly with golden edges.
Unbelievably tender meatballs soaked in the warmly spiced, velvety chili sauce offer a delightful contrast to the crisp, toasted sub roll, while the melted cheddar adds a creamy, sharp finish. For a creative presentation, serve these subs open-faced with a side of oyster crackers for sprinkling, or slice them into smaller portions as an elegant appetizer at your next gathering.
Summary
Whether you’re a chili connoisseur or just craving something new, these 18 Cincinnati chili recipes offer a deliciously unique twist on a classic. We hope you find a new favorite to warm up your kitchen! Give one a try, leave a comment with your top pick, and don’t forget to share this spicy roundup on Pinterest with your fellow home cooks.
