Best Cincinnati Chili

Pat Cullinan


I have attempted to take the best from the recipes posted online and the reviews given, along with the notes I took while trialing this recipe to come up with the best of the best. I hope my efforts prove Cincinnati Chili worthy. Enjoy!


☆☆☆☆☆ 0 votes

Stove Top


  • 2 lb
    ground beef
  • 1/2 tsp
    onion powder
  • 1/3 c
    chili powder
  • 2 tsp
    ground cinnamon
  • 1 tsp
    ground cumin
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground cardamom
  • 1
    bay leaf
  • 1/2 of 1 oz
    square unsweetened chocolate
  • 2 -10.5 oz can(s)
    beef broth
  • 15 oz can(s)
    tomato sauce
  • 1 Tbsp
    worcestershire sauce
  • 2 Tbsp
    apple cider vinegar
  • 1/2 Tbsp
  • 1 lb
    cooked spaghetti

  • 1/2 c
    shredded cheddar cheese
  • 1/2 c
    chopped white onion
  • ·
    hot sauce

How to Make Best Cincinnati Chili


  1. Bring 2 cans of beef broth to a low boil, add beef. Work with potato masher to smooth and break up chunks. Cook until smooth texture is obtained about 45 min. Cool and remove fat from surface with turkey baster or spoon.
  2. Add chili powder, onion powder, cinnamon, cumin, cardamom, allspice, ground cloves, bay leaf, chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and sugar, mix well. Bring to a boil then lower to a low simmer until it reduces and thickens, stirring occasionally about 1.5 hours.
  3. Cool and refrigerate over night.
  4. Reheat thoroughly and serve over spaghetti. Top with shredded cheddar cheese, raw white onion, hot sauce and oyster crackers as desired.

Printable Recipe Card

About Best Cincinnati Chili

Course/Dish: Pasta
Main Ingredient: Beef
Regional Style: American

Show 2 Comments & Reviews

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