Imagine a steaming plate of spaghetti topped with a rich, spiced meat sauce that defies everything you thought you knew about chili. This isn’t Texas-style chili with chunks of beef and beans, nor is it your typical Italian pasta sauce. This is Cincinnati chili—a unique American creation that combines Mediterranean spices with ground beef in a thin, flavorful sauce that’s become Ohio’s most iconic dish.
Born in 1922 from the creativity of Macedonian immigrant Tom Kiradjieff, Cincinnati chili represents the beautiful fusion of immigrant traditions and American innovation. Kiradjieff, who originally ran a struggling Greek restaurant called the Empress, developed this distinctive chili as a way to stand out. Little did he know that his “spaghetti chili” would evolve into a cultural phenomenon, with Cincinnati now boasting over 180 chili parlors and a passionate local following.
What makes this recipe special? We’ve decoded the secrets of Cincinnati’s most famous chili parlors, including the controversial techniques that make this dish unique. From the crucial step of not browning the meat (yes, you read that right) to the surprising addition of active dry yeast for umami depth, every element has been carefully researched and tested to deliver an authentic Cincinnati experience.
Ingredients
For the Cincinnati Chili
- 900g (2 pounds) ground beef chuck (80% lean)
- 2 large onions, finely chopped (divided use)
- 6 cloves garlic, minced
- 45ml (3 tablespoons) vegetable oil
- 30g (2 tablespoons) chili powder
- 30g (2 tablespoons) sweet paprika
- 7g (1½ teaspoons) ground cumin
- 5g (1 teaspoon) ground allspice
- 5g (1 teaspoon) ground coriander
- 4g (¾ teaspoon) ground cinnamon
- 2g (½ teaspoon) ground cloves
- 2g (½ teaspoon) cayenne pepper
- 1g (¼ teaspoon) ground mace (optional)
- 7g (1 teaspoon) active dry yeast (secret ingredient!)
- 1 bay leaf
- 170g (6-ounce can) tomato paste
- 15ml (1 tablespoon) cider vinegar
- 15ml (1 tablespoon) Worcestershire sauce
- 1.5L (6 cups) water
- Salt and freshly ground black pepper to taste
For Serving
- 450g (1 pound) spaghetti
- 400g (15-ounce can) kidney beans, drained and rinsed
- 225g (8 ounces) sharp cheddar cheese, shredded
- 1 large onion, finely chopped (for topping)
- Oyster crackers, for serving
Dietary Substitutions:
- Gluten-free: Use gluten-free spaghetti and ensure all spices are gluten-free
- Lower fat: Use 90% lean ground beef and skim fat from surface after cooking
- Vegetarian: Substitute ground beef with plant-based crumbles or lentils
- Lower sodium: Reduce salt to taste and use low-sodium tomato paste
Seasonal Notes: Cincinnati chili is traditionally a year-round dish but is especially comforting during fall and winter months. Fresh onions are available year-round, but locally grown onions in late summer provide the best flavor for toppings.
Instructions/Steps
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Prepare the spice mixture (5 minutes): In a small bowl, combine chili powder, paprika, cumin, allspice, coriander, cinnamon, cloves, cayenne, and mace if using. This blend of Mediterranean spices is what gives Cincinnati chili its distinctive flavor profile that sets it apart from other chili varieties.
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Sauté aromatics (5 minutes): Heat vegetable oil in a large Dutch oven or heavy pot over medium heat. Add half the chopped onions and all the minced garlic. Cook, stirring frequently, until softened and fragrant, about 5 minutes. This builds a flavor base without browning, which is crucial for authentic texture.
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Add spices and toast (2 minutes): Add the spice mixture to the pot and cook, stirring constantly, for 1-2 minutes until fragrant. This toasting step awakens the spices and releases their essential oils, creating a more complex flavor profile in the final dish.
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Combine beef and water (10 minutes): This is the crucial step that makes Cincinnati chili unique: Add the ground beef to the pot without browning it. Break up the meat with a spoon and mix it with the spiced onion mixture. Add the active dry yeast and stir to combine. Gradually add the water, stirring continuously to create a smooth slurry. The beef should be raw and mixed with cold water—this technique prevents the pebbly texture that plagues many homemade versions.
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Simmer the chili (2-3 hours): Bring the mixture to a gentle simmer, then reduce heat to low. Add the tomato paste, vinegar, Worcestershire sauce, and bay leaf. Simmer uncovered, stirring occasionally, for 2-3 hours. The chili should be thin and saucy, not thick like traditional chili. Add more water if needed to maintain the consistency of a thin meat sauce.
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Cook the spaghetti (10 minutes): While the chili simmers, cook the spaghetti in a large pot of salted boiling water according to package directions. For authentic Cincinnati chili, cook the spaghetti slightly longer than al dente—this slight overcooking allows the noodles to better absorb the chili sauce, creating the perfect texture fusion.
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Prepare toppings (5 minutes): While the spaghetti cooks, prepare your toppings. Drain and rinse the kidney beans, shred the cheddar cheese, and chop the remaining onion. Having all toppings ready allows for quick assembly and serving.
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Finish the chili (5 minutes): After 2-3 hours of simmering, the chili should be richly flavored and slightly thickened but still pourable. Remove and discard the bay leaf. Season with salt and pepper to taste. The chili should have a complex spice profile with no single spice dominating.
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Assemble the “ways” (5 minutes): Drain the spaghetti well and divide among serving bowls. Ladle the hot chili over the spaghetti. Now for the fun part—let everyone customize their “way”:
- Two-way: Chili over spaghetti (the base)
- Three-way: Add a generous mound of shredded cheddar cheese
- Four-way: Add chopped onions on top of the cheese
- Five-way: Add kidney beans as the final layer
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Serve and enjoy (2 minutes): Serve immediately with oyster crackers on the side. In Cincinnati tradition, some people even sprinkle additional oyster crackers directly on top of their chili. The contrast between the hot chili, cool cheese, and crunchy crackers is part of the authentic experience.
Pro Tip: For the most authentic Skyline-style experience, use Wisconsin sharp cheddar cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents that can affect melting and texture. The cheese should be piled high—don’t be shy!
Common Pitfall to Avoid: Whatever you do, DON’T brown the ground beef before adding it to the pot. This is the most common mistake home cooks make. Cincinnati chili gets its unique texture and flavor from simmering raw beef in the spice mixture, which creates a smooth, uniform sauce rather than the pebbly texture of browned ground beef.
Recipe Info Box
| Prep Time | 20 minutes | | Cook Time | 2 hours 30 minutes | | Total Time | 2 hours 50 minutes | | Servings | 6-8 servings | | Difficulty Level | Intermediate | | Course | Main Course | | Cuisine Style | American/Midwestern |
Nutrition Information
Per serving (1 of 8 servings, approximately 2 cups chili over spaghetti with cheese):
Health Benefits: Cincinnati chili provides a good balance of protein, carbohydrates, and fats. The Mediterranean spices offer anti-inflammatory properties, and the dish provides substantial iron and calcium. While higher in fat and sodium, the unique spice blend and serving style make it a satisfying comfort food.
Nutrition Disclaimer: Values are estimates and may vary based on specific ingredients and portion sizes used. For precise nutritional information, consult with a registered dietitian or use a nutrition calculator with your exact ingredients.
Tips/Variations/Notes
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The Chocolate Myth: Despite popular belief, most authentic Cincinnati chili parlors do NOT use chocolate in their recipes. This myth likely started from a 1981 newspaper recipe. The rich, dark color comes from the spice blend and long simmering time, not chocolate.
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Yeast Secret: Active dry yeast is the secret ingredient that provides the umami depth found in Skyline and other famous Cincinnati chili parlors. Don’t substitute nutritional yeast, as it provides a different flavor profile.
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Meat Selection: Use 80% lean ground beef chuck for the best flavor and texture. The fat content contributes to the mouthfeel and carries the spices effectively. Extra-lean beef results in a less flavorful chili.
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Consistency is Key: Cincinnati chili should be thin and saucy, not thick like traditional chili. It’s meant to be a sauce for spaghetti or hot dogs, not a standalone stew. Add water during cooking to maintain the proper consistency.
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Make-Ahead Magic: Cincinnati chili tastes even better the next day! Make it up to 3 days in advance and refrigerate. The flavors meld and improve overnight. Reheat gently on the stovetop, adding a splash of water if needed.
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Freezing Guidelines: Freeze cooled chili in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. The spaghetti is best cooked fresh, but the chili freezes beautifully.
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Coney Island Style: For authentic Cincinnati coneys (chili dogs), prepare the chili as directed but cook it down slightly longer for a thicker consistency that will stay on hot dogs. Serve on all-beef hot dogs in steamed buns with mustard, onions, and cheese.
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Spice Level Adjustment: Adjust the cayenne pepper to your preferred heat level. Traditional Cincinnati chili is mildly spiced, focusing on the Mediterranean spice blend rather than heat. Add cayenne gradually and taste as you go.
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Vegetarian Version: Substitute ground beef with a combination of finely chopped mushrooms, lentils, and plant-based crumbles. Increase the yeast to 2 teaspoons to boost umami flavors in the absence of meat.
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Serving Traditions: In Cincinnati, it’s traditional to serve chili over spaghetti on oval plates. The oval shape allows for better mixing of the spaghetti and chili. While not essential, it adds authenticity to the presentation.
Equipment Needed
Essential Tools
- Large Dutch oven or heavy pot (at least 5 quarts)
- Wooden spoon or heatproof spatula
- Large pot for cooking spaghetti
- Colander for draining pasta
- Sharp knife for chopping
- Cutting board
- Measuring cups and spoons
Nice-to-Have Extras
- Kitchen scale for precise measurements
- Box grater for shredding cheese
- Oval serving plates for authentic presentation
- Ladle for serving chili
- Small bowls for toppings
- Slotted spoon for removing bay leaf
FAQs
Q: Why don’t you brown the ground beef in Cincinnati chili? A: Browning the meat creates a pebbly texture and beefy flavor that competes with the Mediterranean spices. Starting with raw beef in cold water creates the smooth, uniform sauce that’s characteristic of authentic Cincinnati chili.
Q: What’s the difference between Cincinnati chili and regular chili? A: Cincinnati chili is much thinner, uses Mediterranean spices like cinnamon and allspice, contains no beans in the chili itself, and is traditionally served over spaghetti. It’s more of a meat sauce than a standalone chili.
Q: Can I make Cincinnati chili in a slow cooker? A: Yes! After combining all ingredients, transfer to a slow cooker and cook on low for 6-8 hours. You may need to reduce the water slightly as slow cookers retain more moisture than stovetop cooking.
Q: What’s the “secret ingredient” in Cincinnati chili? A: While many think it’s chocolate, the real secret ingredient in many authentic recipes (including Skyline) is active dry yeast, which provides umami depth and complexity to the flavor profile.
Q: How long does Cincinnati chili last in the fridge? A: Properly stored in an airtight container, Cincinnati chili will last 4-5 days in the refrigerator. The flavors actually improve overnight as the spices meld together.
Q: Can I freeze Cincinnati chili? A: Absolutely! Cincinnati chili freezes beautifully for up to 3 months. Freeze in portion-sized containers for easy meals. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Q: What type of cheese is traditionally used? A: Wisconsin sharp cheddar cheese is the traditional choice. The sharpness cuts through the richness of the chili, and Wisconsin cheddar has the perfect melting properties for the classic cheese topping.
Q: Why do you cook the spaghetti longer than al dente? A: Slightly overcooking the spaghetti allows it to better absorb the chili sauce, creating a texture fusion that’s characteristic of authentic Cincinnati chili. Al dente pasta would remain too separate from the sauce.
Q: Can I make Cincinnati chili without beans? A: Yes! In fact, traditional Cincinnati chili doesn’t contain beans in the chili itself. Beans are only added as a topping in the “five-way” version. The chili itself is always bean-free.
Q: What’s the best way to reheat Cincinnati chili? A: Reheat gently on the stovetop over low heat, adding a splash of water if needed to maintain the proper consistency. Avoid the microwave, which can create uneven heating and affect the texture.
Recipe Story & Cultural Context
Cincinnati chili stands as one of America’s most unique and beloved regional dishes, a culinary creation that tells the story of immigrant innovation and Midwestern ingenuity. Unlike any other chili in America, this distinctive dish has become so integral to Cincinnati’s identity that the city boasts over 180 chili parlors and a passionate local culture around its preparation and consumption.
The story begins in 1922 when Macedonian immigrant Tom Kiradjieff and his brother John opened a small Greek restaurant called the Empress in Cincinnati. Business was struggling until Tom, drawing on his Mediterranean heritage, created a unique chili that bore little resemblance to the Texas-style chilis gaining popularity elsewhere. His creation was thinner, more saucy, and flavored with a blend of spices reminiscent of Greek and Middle Eastern cuisine—including cinnamon, allspice, and cloves.
Kiradjieff originally called his creation “spaghetti chili” and served it in various ways that would become known as the “ways” of Cincinnati chili. The basic version—chili over spaghetti—was just the beginning. Soon he was offering it with cheese (three-way), with cheese and onions (four-way), and with cheese, onions, and kidney beans (five-way). He also served it over hot dogs, creating the “coney” that would become another Cincinnati staple.
What made Kiradjieff’s chili different wasn’t just the spices—it was the technique. Unlike traditional chili where meat is browned, Cincinnati chili simmers raw ground beef in water with spices, creating a smooth, uniform sauce. This method, combined with the Mediterranean spice blend, resulted in a dish that was unlike anything else in American cuisine.
The Empress restaurant thrived, and soon other Greek and Macedonian immigrants opened their own chili parlors, each with their own slight variations. Dixie Chili & Deli, opened in 1929 by Nicholas Sarakatsannis (who had learned the trade at Empress), became another Cincinnati institution. Then came Skyline Chili, founded in 1949 by Greek immigrant Nicholas Lambrinides, which would grow to become the most famous Cincinnati chili chain, with locations across the Midwest.
The cultural significance of Cincinnati chili extends far beyond its unique flavor profile. It represents the perfect example of how immigrant traditions adapt and evolve in America. Kiradjieff took elements from his Mediterranean heritage—spices commonly used in Greek and Middle Eastern meat sauces—and combined them with American ingredients and serving styles to create something entirely new.
Cincinnati chili also reflects the practical, no-nonsense approach of Midwestern cooking. It’s hearty, satisfying, and economical—perfect for feeding families during tough times. The various “ways” of serving it allow for customization based on what ingredients are available or what customers prefer.
The dish has inspired fierce loyalty and debate among Cincinnatians. Locals have strong opinions about which chili parlor serves the best version, whether beans belong in the chili (they don’t—beans are always a topping), and the proper way to eat it (many locals insist on mixing everything together before eating).
Cincinnati chili has also influenced American food culture in unexpected ways. It’s one of the first examples of what we now call “fusion cuisine,” blending elements from different culinary traditions. It also predates the modern food truck movement by decades, as early chili parlors often served their chili from mobile carts at street corners and events.
Today, Cincinnati chili remains a point of pride for the city and a must-try culinary experience for visitors. It’s been featured in countless food shows, magazines, and books, and has inspired chefs across the country to experiment with their own regional interpretations. Yet despite its fame, it remains fundamentally a local dish—something that Cincinnatians hold close to their hearts as a symbol of their city’s unique character and culinary heritage.
The enduring popularity of Cincinnati chili proves that sometimes the most beloved American foods are those that break the rules, challenge expectations, and create something entirely new from the melting pot of immigrant traditions and American innovation.
Pairing Suggestions
Beverage Pairings
Beer: A crisp, cold lager or pilsner is the traditional Cincinnati chili companion. The light, refreshing quality cuts through the richness of the chili and cheese. Local Cincinnati beers like Christian Moerlein or Rhinegeist are perfect choices. For craft beer enthusiasts, a well-balanced amber ale provides enough flavor to stand up to the complex spices.
Non-Alcoholic: Classic Coca-Cola is the quintessential Cincinnati chili drink, its sweetness and carbonation perfectly complementing the savory spices. For a healthier option, sparkling water with lemon provides refreshment without competing with the chili flavors.
Wine: While not traditional, a medium-bodied Chianti or Barbera can work well with Cincinnati chili. The acidity of these Italian wines cuts through the fat while complementing the Mediterranean spices. Avoid oaky wines that would clash with the complex spice blend.
Side Dish Accompaniments
Classic Cincinnati Combo: A simple side salad with Italian dressing provides the perfect fresh contrast to the rich chili. Many Cincinnati chili parlors also offer garlic bread or breadsticks for dipping into any leftover chili sauce.
Hearty Options: For a more substantial meal, pair with a Greek salad (a nod to the dish’s Mediterranean roots) or coleslaw. The crisp, cool textures provide excellent contrast to the warm, saucy chili.
Light Alternatives: Steamed vegetables or a simple fruit salad can balance the richness of the meal. In summer, cucumber salad with dill and vinegar makes a refreshing accompaniment.
Seasonal Pairings
Fall/Winter: Cincinnati chili is perfect cold-weather comfort food. Pair with hearty soups like minestrone or vegetable beef for a substantial meal. Warm beverages like spiced cider or hot chocolate create a cozy dining experience.
Spring/Summer: While traditionally a cooler-weather dish, Cincinnati chili can be enjoyed year-round. In warmer months, pair with lighter sides like cucumber salad or fresh fruit. Iced tea or lemonade makes perfect warm-weather beverages.
Special Occasion Ideas
Game Day: Create a Cincinnati chili bar with various toppings and let guests customize their “ways.” Serve with coneys (chili dogs) for the full Cincinnati experience. Set up multiple toppings so everyone can create their perfect combination.
Family Gatherings: Make a large batch of chili and set up a topping station with bowls of cheese, onions, beans, and oyster crackers. This interactive approach makes for memorable family meals and accommodates different preferences.
Dinner Parties: Start with Greek appetizers like hummus and spanakopita to honor the dish’s Mediterranean roots. Serve the chili as the main course and end with baklava or Greek yogurt with honey for a complete thematic experience.
Conclusion
Cincinnati chili over spaghetti isn’t just a meal—it’s a culinary adventure that challenges everything you thought you knew about chili and pasta. This unique dish represents the beautiful fusion of immigrant traditions and American innovation, creating something entirely new and distinctly Cincinnati.
What makes this recipe special is its authenticity. We’ve decoded the secrets that make Cincinnati chili unique, from the controversial technique of not browning the meat to the surprising addition of active dry yeast for umami depth. Every element has been carefully researched and tested to deliver an experience that’s true to the chili parlors that have made this dish famous.
The beauty of Cincinnati chili lies in its versatility and tradition. Whether you prefer a simple two-way (just chili over spaghetti) or go all-out with a five-way complete with all the toppings, this recipe provides the foundation for countless delicious variations. The various “ways” of serving it make it perfect for customization, allowing everyone at the table to create their perfect plate.
We encourage you to embrace the ritual of Cincinnati chili making. Take your time with the long simmering process, enjoy the aroma of Mediterranean spices filling your kitchen, and savor the process of creating this unique American classic. Share your creations with friends and family, post photos on social media with #CincinnatiChili, and let us know about your favorite “way” in the comments below.
Most importantly, remember that Cincinnati chili is more than just food—it’s a piece of American culinary history that represents the best of what happens when immigrant traditions meet American innovation. It’s a dish that brings people together, sparks conversation, and creates lasting memories around the dinner table.
Now it’s your turn—gather your ingredients, break the rules (by not browning that meat!), and create a little piece of Cincinnati magic in your own kitchen. Your perfect bowl of five-way awaits!