Cincinnati Chili 2, 3, 4, and 5 way

Marsha Gardner


The Chili in Cincinnati is like chili nowhere else. the original recipe was developed by cooks in the Greek-owned chili parlors and was served over hot spaghetti with and assortment of toppings.

A great tailgating recipe with the the toppings available for do-it-your-self. Great served with Sour Cream Corn Muffins and cold beer.


★★★★☆ 3 votes



  • 4 c
  • 2-8 oz
    cans tomato sauce
  • 2 c
    onions, chopped
  • 1 c
    celery, chopped
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    lemon juice, fresh
  • 1 Tbsp
  • 2
    bay leaves
  • 4 clove
    garlic, minced
  • 2 tsp
    cinnamon, ground
  • 1 tsp
    kosher salt
  • 1 tsp
    freshly ground black pepper
  • 1 tsp
    freshly ground cumin
  • 1/2 tsp
    allspice, ground
  • 1/4 tsp
    cloves, ground
  • 2 Tbsp
    unsweetened cocoa powder
  • 1 Tbsp
    apple cider vinegar
  • 1 lb
    lean ground beef
  • 1 lb
    lean ground pork
  • 1 lb
    thin spaghetti, broken in half, cooked and tossed with 3 tablespoons olive oil

  • 2 c
    hot kidney beans
  • 2 c
    onion, chopped
  • 2 c
    cheddar cheese, shredded

How to Make Cincinnati Chili 2, 3, 4, and 5 way


  1. In a deep kettle combine all the chili ingredients except meat and spaghetti. Cover and bring to a boil.
  2. Crumble in the meat gradually and return to a boil. Reduce heat and simmer for 1-2 hours, uncovered, until chili is as thick as you would like.
  3. Discard bay leaves. Serve in large flat soup bowls over cooked, hot spaghetti; with with toppings.
  4. How Cincinnati eats Chili:

    2-way = spaghetti w/chili
    3-way = spaghetti, chili, shredded cheddar cheese on top
    4-way = spaghetti, chili, onions or Red Kidney beans, shredded cheddar cheese on top
    5-way = spaghetti, chili, onions, red kidney beans, shredded cheddar cheese on top

Printable Recipe Card

About Cincinnati Chili 2, 3, 4, and 5 way

Course/Dish: Beef Chili

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